Ingredients
1 roast (rump)
3 Tbsp. drippings (bacon)
1 (16 oz.) can whole cranberry sauce
1 (16 oz.) can tomato sauce
1 c. water
2 envelopes Lipton onion soup mix
hot cooked noodles
Method
Sources
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Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Mesh basket for portioning and straining ramen noodles
Large oval cocotte — whole leg of lamb, big batch braises
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Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Mesh basket for portioning and straining ramen noodles
Large oval cocotte — whole leg of lamb, big batch braises
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Sear the roast in hot oil. Combine the cranberry sauce, tomato sauce, water and soup mix. Pour over the browned roast. Cover and bake at 350° for 3+ hours or until very tender. Remove and slice the meat; return to the pot. Arrange cooked noodles on a platter and put slices of beef over the top. Spoon the pan gravy all over. Garnish with fresh parsley and fresh orange slices cut thinly.