Dear Roastbeef,
Your nick is a good thing to eat. Wish I had a big slab of it to slow roast over night, say an 8 to 12 hour low and slow, wrapped in sage and mint stems - which I saw and dry from the summer - with a few red onions slice on top maybe some roasting garlic cloves, maybe this, maybe that herb or rub, a little sea salt, a bit of ground coriander, pepper flakes, whatever, wrap it in a big ole piece of parchment, wrap it again in foil, put off eating everything else until that low and slow is ready, fork tender.
Alas, am ill, too ill to go and find soemthing like that.
Roast beef! gimme a break, I just had pea soup
Waaaaaah
Oh, and by the way, I would prefer to butcher that baby myself
Shutting up now
On Clean Tuesday for Orthodox folks, shouldn't even be bringing my mind around to
roast beef!