It's even better on toast.
It really floats my boat.
It was kind of irresponsible of me to go out and buy more meat when there's all this stuff in my freezer that needs consumption. But sometimes your heart tells you it wants a Mississippi Roast (I actually blame voyager for this), and you have no choice but to comply.
And the universe told me I was right: the mediocre beef purveyor at the GAP Green Market had a tiny little one-and-a-third pound beef roast on hand. So now, I won't have weeks of eating the rest of the roast ahead of me. Only a day or two.
While the rest of them dudes were roasting their beef,
Buddy, beg your pardon, I was roasting mine.
Usually, my only tweaks to the (Sam Sifton improved) roast recipe are to add a layer of leeks at the bottom (God knows why, but I like them there), and to put in some meat stock in lieu of jus. This time, the roast came with enough blood -- but I put in the stock anyway. Along with the leeks, I put in some finely chopped celery (because I had some that needed to be eaten -- but also to give the dish a false veneer of salubriousness) (and then I had the leaves for garnish!) and some black trumpet mushrooms, which, as you know, cook down to a mushroomy goo that I thought would be nice in this. Also, in a move dictated by pantry considerations but that turned out to be a stroke of genius, I replaced the pepperoncini with garlic pickled green beans. And, again because they were there, I threw some anchovies (in chili pepper vinegar: this is a Mississippi Roast) on the beef toward the last minute (a trick common in the Provençal part of Mississippi) (I learned it from Wilf, to be honest).
I believe this was the best Mississippi Roast ever made by anyone anywhere.
Over Pennsylvania Dutch pot pie squares (egg noodles).
Sautéed spinach and more of those RG Domingo Rojos (which go a lot better with the roast than they did with the brats with apples and onions) on the side.
You know it was a main dish,
It tasted better with wine . . . .
2006 Stone Hill Norton "Cross J Vineyard"
I've had Norton with Mississippi Roast before. It seems so perfect. Not just because Norton wines typically come from below the Mason-Dixon Line (this one's from Missouri, where Norton has become predominant). Not just because so American a dish calls for a really American wine. But because a dish with such forthright (to say the least) flavors calls for something uncomplicated and not at all reticent.
It's been wondered whether Nortons can age. This is a really high-class single-vineyard one (the bottle, I just noticed, is even signed in wax or something by the winemaker). So if any Norton can age, this one should.
Nortons can't age. Although this has been impeccably stored (if I say so myself), it's developed a sour undertone that threatens to become a tone. And whatever slight foxiness the fruit might have shown is becoming more than slight.