Roast beef

 

Hi Natty!  How are you today, my love?  I hope you are healthy and keeping safe.  I'm doing OK over here.  Not much going on, just the usual.  Oh, I made a fresh batch of my generic roast beef!  The ingredients are so simple.  I don't really want to go into the details of the procedure, though.  As I mentioned before, I don't want people selling ¥500,000 bowls of Zam-style ramen.  Well, this is roast beef.  I will reveal one important ingredient: beef.  What's so hard about roast beef, anyway?  Just slow cook it in a covered pot until done.  If you like it rare, then you must use the best cuts of beef.  In my roast beef the gristle and fat are the best parts, so I don't want the expensive cuts.  There's a snapshot of today's batch above, swimming in the drippings.  I use the drippings to make my world famous Cowboy beans.  Famous among cats, that is.