Congratulations, friends! We have made it through the week- a week that kicked off with a sugar-filled, calamity-ridden holiday that pushes even the strongest, most seasoned teachers to their breaking point.
The candy hidden in desks, the post trick-or-treating exhaustion, and the suspiciously impressive number of stomachaches make the day after Halloween equally, if not more so, scary than the actual day itself.
Nonetheless, parents and teachers, we survived.
As a reward, we have a weekend filled with the most glorious gift of all- AN EXTRA HOUR INCLUDED!
While I personally feel daylights savings time is pointless now that we are have electricity and aren’t largely an agrarian society, I accept the treat of an extra hour on Sunday that I can chose to use however I desire…
Will I sleep an extra hour? Most likely not…this second trimester is not nearly as energy-zapping as the first trimester, so I haven’t been sleeping in very much on my weekends.
Will I work on my Master’s? NO CAUSE THAT BAD BOY IS D-U-N!
Will I finally plant some pansies? Most likely! It’s time to transition out those summertime vincas and lantanas.
Now, what can you do with your extra hour this weekend? Braise four pounds of beef roast, of course!
Braising. The magical process that takes an otherwise tough, undesirable piece of meat (i.e. lamb shoulder, beef chuck, short ribs) and simmers it low and slow in a flavorful brew of alcohol, broth, and/or juice in the oven.
If you haven’t embraced the braze, you are missing out!
Don’t be intimidated by the title, either. Braising=searing in an oven-proof pan and baking in the oven for a few hours. That is it!
You may be puzzled by the combination of beef and apples. I’ll confess to y’all (since this is a safe, no judgment environment and all) that I wasn’t sure how it would go down…I’m not stranger to pork and apples (think Brady Bunch pork chops and applesauce), nor am I foreign to chicken and apples.
But beef? Trust me friends, it works.
Mister HHT, who is a through-and-through red meat and potatoes Texan, raved about how delicious it was; he’s weary to fruit sneaking onto his dinner plate but devoured the apples.
The secret to making this recipe work is twofold: apple cider and apple slices. The beef gets to hang out in an apple cider Jacuzzi, and in the final thirty minutes apple slices are added. That way, they aren’t cooked to an indiscernible mush nor are they super crisp. They become al dente and add a textural element to the beef that is dynamite.
If you have one of those weekends filled with soccer tournaments and cross-country meets and bridal showers, thus needing to embrace the slow cooer, I’m most confident it would work with this recipe. I’d just adjust your cooking time to eight hours on low.
If you really want to rock your family’s autumnal world, serve this with my apple slaw and some sweet potato fries (or regular potato fries for those family members that absolutely detest the sweet potato fry…not naming any names or pointing any fingers here…dad).
Whatever you’re up to this weekend, I hope you can get outside and enjoy our (FINALLY) cooler weather. Pansy-planting is certainly on my list this weekend, as well as experimenting with some new recipes to share with y’all next week.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!