Chapter 157 Thick-Cut Roast Beef

I sweated too much at the reservoir today, so after herding the chickens and ducks back to the coop tonight, I quickly took a shower.

After washing away the stickiness, I felt much more relaxed.

Since it was still early, I decided to go to the small west hut to look at the Chinese medicinal herbs.

Open each drawer and check if the medicinal herbs inside still have any effect.

My method of judgment is whether it has a fragrance. If it doesn't have a medicinal fragrance, I determine that it has no medicinal effect.

I checked all 25 drawers, and the aroma of every herb was still there, indicating that this medicine cabinet is very effective at preserving the herbs.

He didn't want to check the other drawers anymore, so he turned around, pulled out a book of folk remedies from the bookshelf, and went back to the east room to sit at his desk and read it.

This book of folk remedies records common ailments. By reading it, you can get a general idea and find the right remedies when you get sick in the future.

Feeling sleepy, I closed the book and went to bed.

The next day, they got up early again and continued harvesting vegetables and planting.

When it gets hot, we take buckets and pick peaches from the mountain.

The peaches are ripe; if they aren't picked and processed soon, they'll fall to the ground and rot.

I picked three large buckets of peaches and started processing them slowly.

First, wash all the peaches in water to remove the fuzz on the surface.

Choose a few soft, large peaches, wash them, peel them, and put them in a juicer to extract the juice.

A large glass of peach pulp and juice, with a few ice cubes added, stir well and drink slowly.

While sipping on sweet peach juice, I processed the remaining peaches.

Choose the largest, sweetest peaches that are undamaged, wash them, and store them in the refrigerator to enjoy later.

Divide the remaining peaches into two parts. Most of them do not need to be peeled. Just remove the pit from the middle, cut the peach flesh into large chunks, and sprinkle with white sugar to marinate.

After marinating for two hours, pour the peaches and juice into a pot and cook for 10 minutes. Once the peach flesh becomes translucent, place them in a basket and put them in the yard to dry.

Once dried into peaches, they can be used to make fruit tea, hot drinks, or simply eaten dry – all are delicious.

Last year, I was so busy harvesting vegetables that I missed the peach harvest season. By the time I realized it, the peaches had already rotted on the ground. I absolutely cannot miss it again this year.

Peel the remaining peaches and cut them into small pieces.

Add water to a pot, put the red peach skins in the water and boil until the water turns red, then remove the peach skins.

Add peaches and rock sugar and simmer together. Once the peach jam becomes thicker and thicker, you've made peach jam.

I didn't cut the peaches too small, so you can still see whole pieces of peach flesh in the peach jam I made.

Take a bite, and you'll be greeted by the rich aroma and sweetness of peaches.

This peach jam is pink, a more beautiful color than any other fruit jam I've made before.

Find three clean, dry glass jars, pour in the peach jam, seal them tightly, and they will keep for a long time.

After processing this batch of peaches, it got dark, and it was time to make dinner.

I lit the oven that I hadn't used in a long time; I'm going to make grilled fish and grilled beef tonight.

Take out the pre-marinated fish, wrap it in aluminum foil, then wrap it with a piece of mud, and throw it into the oven to bake.

A large piece of beef, about four pounds, that has been thawed beforehand, is washed twice with clean water.

Add some Sichuan peppercorn powder, cumin powder, black pepper, and a spoonful of honey to the barbecue sauce and stir well.

Spread the sauce generously on the beef and rub it in with your hands.

After applying the coating, wrap it with a layer of aluminum foil.

Take the grilled fish out of the oven and put the grilled beef wrapped in aluminum foil in it.

The beef needs to be roasted in the oven for two hours.

There's no need to wait; you can eat the grilled fish first.

Break through the hard mud on the outside, peel back the tin foil inside, and the innermost layer of grilled fish is revealed.

The steam was so hot I almost got burned, but the aroma was so enticing it made my mouth water.

Let it cool slightly, and seeing the slightly charred fish skin, I couldn't resist picking up a piece with my chopsticks and eating it.

The fish skin had a charred aroma and was slightly crispy; it was delicious.

Pick up another piece of fish. The fish had been marinated for a whole bowl, so it was very flavorful, fresh, tender, and delicious.

We were still waiting to eat roast beef, but we only ate half of the roast fish and then stopped.

Remove the bones from the remaining grilled fish, pick out some tender fish meat and put it into a small bowl, then feed it to Tie Dan'er first.

Since I'm usually too lazy to cook fish, this was the first time Tiedan had ever eaten fish.

As soon as Tie Dan'er smelled the aroma of fish, he started to eat it in big bites, trembling with excitement as he gripped his claws tightly.

After eating half a bowl of fish, my belly immediately bulged.

The remaining fish was mixed with some leftover rice from lunch, and the dogs ate it with relish.

I took a stroll in the yard to digest my food; the beef had been grilling for exactly two hours.

First, go to the kitchen and find the largest baking pan you've scavenged before, then take it to the oven.

I couldn't wait to bring out the beef. As I opened the foil, the aroma of spices wafted out, so enticing that I felt like I could faint right then and there.

There was still some water in the foil. Transfer a large piece of roast beef directly to the baking pan, and sprinkle some black pepper and cumin powder on the exposed part of the beef.

Arrange small potatoes and cherry tomatoes around the plate, then push it into the oven and bake for another 20 minutes.

After 20 minutes, I took the baking tray out and got the most perfect roast beef in the world.

The thick surface of the roast beef has formed a caramel-colored crust, and you can hear a slight crunch when you scrape it gently with a knife.

The spices adhere firmly to the surface, adding a delicious color to the beef's appearance.

The small potatoes and tomatoes around the table had been roasted until they were slightly dehydrated, and they looked quite delicious as they were placed there.

It was too hot by the grill, so I quickly carried the roast beef back inside to enjoy it.

The whole piece of roast beef was huge, enough to keep me eating for quite a while.

Take a knife and start cutting from the edge, making a cut about two fingers thick in the beef, cutting hard to reveal the light pink beef inside.

The congealed juices flowed out along the grain of the beef under the influence of gravity, and you could tell without tasting it that the beef must have been grilled to a very tender perfection.

Cutting off this piece of beef is about the size of a steak.

He went to the kitchen in a serious manner, found a knife and fork, cut off a piece of meat, and put it in his mouth.

The beef skin is roasted until it's crispy and fragrant, and the spices and sauces become even more fragrant under the heat, blending with the aroma of the beef for an exceptional taste.

The beef inside is very tender; it's so juicy that it bursts out when you bite into it, making it incredibly satisfying to eat large chunks of meat.

The roasted cherry tomatoes and potatoes were also very fragrant, and they were a great way to cut through the richness of the roasted beef.

After eating two thick slices of roast beef, I couldn't finish the rest, so I cut them into pieces, packed them in freezer bags, and put them in the freezer.

When you want to eat it, just take it out and heat it up.

The aroma of roasted beef filled the yard and house on this night, making it an absolutely blissful experience.

After the peaches are dried, you can focus on processing vegetables, just like last year, such as drying eggplants and potatoes.