CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
774
I looked up this recipe because Steve from DC left a bunch of great sounding dishes he’d had on a recent trip to Miami:
Here’s the thing about the NYT recipe - it says in the description “a fat roast of beef”, so I’m thinking something along the lines of chuck, but then it calls for a 4 pound beef round roast.
So far as I know, round is among the leaner of beef roasts.
Wondering if the author meant “fat” as in “large” rather than “fat” as in, well, a roast with a fair bit of fat?
