Roast Beef Oats

We don’t often buy prepared meats, but the other day, MJ brought home a packet of roast beef slices to make sandwiches with. The sandwich project fell through for some reason, and we were left with an un-used pack of sliced roast beef. They sat around in the fridge for a while, until she was cooking up a slab of bacon and decided to cut them up and fry them in the pan grease. They fried up nice and black and hard, shrunk down to about the size of a cooked slice of bacon, a little bit like jerky. The flavor was excellent, a lot like those overdone bits at the end of a roast that everyone fights over. We’ll probably buy another pack just to try it again.

That’s all well and good, you say, but how do they taste in oatmeal?

 

Setup: 1/3 cup of stone ground rolled oats, one cup of broth, three or four slices of packaged roast beef, fried to a crisp, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potatoes at the end.

Results: Meh. Not bad, but not great. Oatmeal with chunks of meat in it, and the cooking process had softened the crisp and the flavor so that eating it was no longer a unique experience.

 

Rating: *****

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