BOB: Beef on a Biscuit.
Using meats as a complementary item in the meal, rather than the featured ingredient, is just one common way to stretch the budget a bit without feeling any deprivation, or dealing with great heaving sighs and sad faces from my Tall, Dark, and Slightly Neanderthal fellow. I once read the manly desires for dinner described as “hot, brown, and plenty of it.” Shredded roast beef with a lovely thickened au jus gravy stretches that meat quite a way, and still lets everyone have a very generous portion.
And shredded beef gravy over a lovely cheddar cheese-enhanced sour-milk biscuit is a really delightful hot sandwich on a snowy December night. Thus was born the BOB. Beef on a Biscuit.
Or in this case, shredded beef gravy on homemade bread that’s been broiled lightly, topped with cheese (Colby Jack tonight, but sharp cheddar is lovely, as is Muenster), and returned to the broiler to melt and toast a bit.
Sides of spinach salad, buttered corn, and mandarin oranges add some color. I can’t live on brown, more’s the pity.
BOB open-face sandwiches can be somewhat prepped ahead, too. Roasting and shredding beef is a double-duty activity. If you’re roasting one, why not two; shred both, make gravy, and pop one meat/gravy packet into the freezer for a very fast meal another night.
Biscuits from scratch take 25 minutes; grate in about 1/2 cup cheese to your favorite recipe, and do drop biscuits rather than taking time to roll them out and cut. Do not use pop-biscuits for this, ever, as they have no substance, and are oddly sweet, wodging down into a soggy, squidgy mush the instant gravy hits their atmosphere. (If you’ve been ready for awhile, you’ll notice we now list pop-biscuits, fake “Krab” and honey ham, all Minor Abominations which shall not be consumed.) Or, slice real bread, toast lightly, and use that as a base.
BOB (plus 2-3 quick sides) is a great way to make a little over 1 pound of beef feed 4-6 people very nicely, and it definitely fits well into Tuesday’s crazy schedule.