Beef

I had a lot of beef for lunch today  I had purchased several roasts and after cutting one into steak sized slices for freezing I kept the other in the refrigerator and sliced it into somewhat thinner slices as needed for lunch.  The roasts I purchased were boneless and very nice in terms of being sliced, but they were a bit lean and therefore not very tender.  However I found that if I braised them after browning them on one side I got a quantity of lovely dark brown liquid that makes the perfect sauce for when I eat the beef.  A little pepper and some Himalayan salt to enhance the flavor and I am perfectly willing to take on the task of chewing the meat.  Although beef can be expensive, I have encountered one sale after another that kept the price in the hamburger range.  I feel more confident of adequate cooking when I handle beef since pork requires a more thorough cooking and chicken can be finicky.  So I am grateful at this time for beef.