Do you have a nice large (8 quart+) pot?
Chunk the boeuf into cubes, about 1". Put a good fat (bacon fat, tallow, olive oil) into the pot and heat. Brown cubes in batches (adding fat as necessary), being careful not to overcrowd the pot, and remove to a bowl to rest. When all the beef is browned, throw some diced veggies in the pot to soften: 1 onion, a couple of carrots, a couple of ribs of celery, a few whole cloves of garlic... add what floats your boat, some diced peppers, taters, turnips, parsnips... season it all with S&P, and when it's soft and glistening with joy, throw the meat back in. Add in a few T. of tomato paste and keep heating until that mess is sticky and starting to get fragrant, but not allowing the sugars to burn, maybe 1-2 minutes.
Add 2 cups of broth/stock of choice (beef, chicken), 15 oz. of crushed tomatoes (or some chopped fresh), and a cup of red wine, a bay leaf, and any herbs that tickle your fancy pantsy: rosemary, thyme, oregano; a bit of cocoa powder or chili powder can be fun. Let this simmer stovetop , lid on) on medium-low or in the oven at 325F for about 2 hours or until the beef is tender enough to flake easily when taunted by a wooden spoon. Adjust seasoning. Eat.
A way a lone a last a loved a long the ... riverrun, past Eve and Adam's ...
Hey Saoirse, how's it going?
My wife has a fabulously easy recipe, just put a splash of marinade (tamari / soy / worcester sauce etc etc) over the meat in the crockpot, and leave it on low for 8 hours. I add a bottom layer of onions and carrots strictly for taste. Then the meat can be shredded before serving (what I *believe* is called barbequeue in godless america, but what I will always call shredded meat).
In terms of reheating, it's pretty easy to add the cold meat into potato topped pies or other pseudo-casserole meals, although because the meat is pre-cooked, you only have to cook the veges in it. Anyhoo, I'm sure you know all the cooking basics, being a mum and all. Are you wanting to know individual recipes to branch out into?
And yeah, the meat stock makes a pretty good bouillon for breakfasts too.
This is a good way to do corned beef as well, which I wholeheartedly recommend with onions (slow cooked) and tomatoes (served raw).
Last edited by magicmerl; 02-10-2013 at 07:06 PM.
Unfortunately I only have a really small crockpot which will cook maybe a pound or two of meat. Just looking for more seasoning ideas mainly.
<3 Happy Valentine's Day!!
Hmm...fish sauce? Does that make your house smell like fish?
I don't know, maybe. Is that a bad thing?
I know my wife would prefer that I cooked with it less, so maybe put that in the optional category...
I don't use more than a tablespoon when cooking and it adds a really nice flavor when mixed with coconut aminos. Acts kind of like a vinegar, but more interesting taste. Doesn't smell up the house.
Yeah, I tend to cook with coconut/ginger/fish sauce all together.