Roast Beef with an Asian Take on an Old Tradition

It seems like forever-ago that I actually wrote a real post.  So long ago that neither my daughter Joanna or I remember exactly what we did to make this recipe our own.  I will say, it was delicious.  Imagine me, with my arm in a cast and obviously no use in the kitchen.  I did provide the fantastic standing rib roast from Getaway Farm Butcher Shop - grass fed and finished beef from their own farm, I might add.  I was expecting a traditional roast beef dinner, but...

Delicious Roast Beef - Times Three

Normally, when I find a bargain at the meat department of my local grocery store, I quickly realize that you get what you pay for. Usually it's with the first tough & way too chewy bite. But I couldn't resist the Sterling Silver Premium sirloin tip roast ($7 and enough to feed four!)...and man-oh-man...it was delicious -not just delicious...but Melt-in-your-mouth-oh-my-G-d!!!! delicious. So delicious that after Thursday night's chaos - I forgot to take a picture...I ran out on Friday to buy some more. And believe it or not...we actually had it again for supper- roast beef two nights in a row!!!

It was just as tender the second time around and so I had to do a little research and find out a little more about Sterling Silver meat. It's part of Cargill Meat Solutions which has facilities across North America (and around the world, for that matter) that handle the brand and, although the label didn't specifically state where my roasts came from, I'm going to assume either Guelph, Ontario or High River, Alberta. And my eyes nearly popped right out of my head when I saw their daily production rates....4500 head of cattle and 3 million pounds of beef from High River alone! That's a lot of carnivores out there! Amazing...but let's get back to dinner, shall we?

Roast Beef with Garlic Mustard Rub

Thursday: because it was my weekly date with Boaz and we have way too much fun to waste time in the kitchen, I wanted to make something I could just throw in the oven and not worry about. So along with the roast, I made a tray of roasted cauliflower and baby beets and did a stir fry of beet greens as well.

Friday: lots of sauteed fiddleheads - hey, they won't be around much longer.

Sunday: After a lovely day wandering around the city (it was sunny and breezy and would have been a sin to stay inside), what could be better than a giant salad with all good things from the market - baby greens and asparagus plus the last of the roast beef and cauliflower. A perfect ending to a perfect weekend.