Vegetable Soup (with Beef)
Posted by: mikeeschman on 11 January 2011
Found fresh parsley, string beans, baby carrots, with nice looking onions, turnip and a few cloves of prime garlic.
Goes into a broth from a 4 pound roast that was held to a rolling boil for about 45 minutes, then left to simmer for 2 hours. The roast was trimmed for fat before boiling, but it had very little, and no "marbling" which is good. It got a good sear in a very hot pan before boiling.
We will serve bowls of the soup with pasta, with the beef on the side.
Tomorrow, we will use french bread with the soup meat with yellow mustard, and served cold.
Time to rhink about beer, wine, and coffee :-)
Dessert will be almond bars (a pastry) dipped in chocolate.
This is a typical New Orleans meal.
Oh, this is probably important. It all goes in a ten quart pot. Once the vegetables are in, you have to taste it every 3 minutes or so, till you know it's done :-)
How do you guys eat?
Goes into a broth from a 4 pound roast that was held to a rolling boil for about 45 minutes, then left to simmer for 2 hours. The roast was trimmed for fat before boiling, but it had very little, and no "marbling" which is good. It got a good sear in a very hot pan before boiling.
We will serve bowls of the soup with pasta, with the beef on the side.
Tomorrow, we will use french bread with the soup meat with yellow mustard, and served cold.
Time to rhink about beer, wine, and coffee :-)
Dessert will be almond bars (a pastry) dipped in chocolate.
This is a typical New Orleans meal.
Oh, this is probably important. It all goes in a ten quart pot. Once the vegetables are in, you have to taste it every 3 minutes or so, till you know it's done :-)
How do you guys eat?
Agreed. Very lean meat can be rather lacking in flavour, and is certainly lacking in succulence.
What do we eat? Well, tonight I'm making a Steak and Mushroom Pudding. I do it in my own lazy way.
Filling exactly the same as I use for my Steak and Mushroom pies.
I batch make it : Onions (fried till soft), Good quality casserole/stewing steak (browned/sealed), mixed herbs, black pepper, Worcester Sauce, Bisto gravy powder, some plain white flour, beef stock (or water + OXO cube). Simmer into submission (until meat very tender). Freeze the excess in suitable quantities for future pies etc.
Suet pastry : 2 parts self-raising flour, 1 part beef suet, water, pinch of salt, a little black pepper.
Roll very thin and line the pudding dish, add filling, top off with more pastry.
Dunk it in a saucepan with 1-2" water in bottom and steam gently for 40-60 minutes.
Much quicker than the 2-3 hours usually described in recipe books, and tastes identical IMO.
Dieticians would probably be hate it, but, boy, does it taste good.
Any excess pastry roll into little balls and freeze ready for use as dumplings next time you make a stew.
Incidentally, never use those Knorr Stock thingies - far too salty.
What do we eat? Well, tonight I'm making a Steak and Mushroom Pudding. I do it in my own lazy way.
Filling exactly the same as I use for my Steak and Mushroom pies.
I batch make it : Onions (fried till soft), Good quality casserole/stewing steak (browned/sealed), mixed herbs, black pepper, Worcester Sauce, Bisto gravy powder, some plain white flour, beef stock (or water + OXO cube). Simmer into submission (until meat very tender). Freeze the excess in suitable quantities for future pies etc.
Suet pastry : 2 parts self-raising flour, 1 part beef suet, water, pinch of salt, a little black pepper.
Roll very thin and line the pudding dish, add filling, top off with more pastry.
Dunk it in a saucepan with 1-2" water in bottom and steam gently for 40-60 minutes.
Much quicker than the 2-3 hours usually described in recipe books, and tastes identical IMO.
Dieticians would probably be hate it, but, boy, does it taste good.
Any excess pastry roll into little balls and freeze ready for use as dumplings next time you make a stew.
Incidentally, never use those Knorr Stock thingies - far too salty.