I butterflied a beef chuck shoulder. I seasoned it with salt and layered slices of pepperoni on the open meat. I rolled the shoulder into a log and wrapped it in plastic wrap for two days. I handed the baton to Aki who braised the meat in a blend of chicken stock and tomato sauce in our slow cooker for several hours. With an hour left she added peeled potatoes and a heavy dash of soy sauce. The potatoes absorbed the meaty tomato flavor. The meat retained its shape while becoming fork tender. We let it rest overnight in the sauce, lifted off the fat, and gently reheated the beef and potatoes in the oven. The spuds were fork tender, the meat was succulent, and the sauce was savory and deep without being heavy. We spooned crisp salad into the leftover juices in each bowl and then everyone had seconds.
April 28, 2005