I wanted to make another stew and pulled what I thought was a chuck roast out of the freezer.

Instead, I pulled out prime rib. While prime rib would work, I hope I'm struck by lightning if I ever use it in a stew!

So looking in the fridge, I'm going to substitute a brisket I cooked a month ago, it's rare so it should work. Just need to
cut away the fat.

But the big problem is I may need to go get some more meat and I've already had a sip of wine. Had to make sure it's OK to cook with.
I have a very very low alcohol tolerance and and empty stomach so I'm a bit buzzed!

Damn the luck!

 

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cook the brisket with the fat on and then just skim it off the top

also the prime rib would make a nice chianti braised roast

 

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Had plenty of meat and I cut away the big gobs of fat before I put it in.

I'll grill the prime rib tomorrow. It's one bone with about two inches of meat on it.

 

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