I'm trying to think if I've ever eaten anything other than grass-fed lamb
and actually, by far the worst lamb I've had was in the US. I've had some good lamb here too (Mori's dad does some great lamb dishes!), but one day the lamb was really not good. Really strongly tasted of, well, sheep smell.
I'm trying to think if I've ever eaten anything other than grass-fed lamb
and actually, by far the worst lamb I've had was in the US. I've had some good lamb here too (Mori's dad does some great lamb dishes!), but one day the lamb was really not good. Really strongly tasted of, well, sheep smell.
grass feeding is what does that
corn fed is milder and smoother
yes, grass feeding makes animal taste like the animal it should taste like
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PiptheFairFrequently not in boats.Registered Userregular
I'm trying to think if I've ever eaten anything other than grass-fed lamb
and actually, by far the worst lamb I've had was in the US. I've had some good lamb here too (Mori's dad does some great lamb dishes!), but one day the lamb was really not good. Really strongly tasted of, well, sheep smell.
grass feeding is what does that
corn fed is milder and smoother
yes, grass feeding makes animal taste like the animal it should taste like
Get a couple pounds of ox-tail or cubed stew meat. Slap it in a heavy skillet with a little oil. sear evenly as possible.
throw in slow cooker.
take a 1/4 cup of flour, 1 tbl salt, 2 tbl pepper, 1 tsp cayenne, 2 tsp worchestershire, 1 tsp paprika, and 2 bay leaves. throw this on top of the meat and stir.
chop up 1 onion, 2 large potatoes, 2 medium carrots, and 1 stalk of celery, throw on top of the meat. Throw in 4 cloves of garlic, smashed.
pour in beef stock til it covers.
turn on low and go to work. Come back 10 hours later to a house that smells awesome.
Dru, got any good beef stew recipes for a crockpot?
I'm going to defer to Usagi on this one.
Uh hmm
I don't really have a recipe per se, just formula? 2lb cubed stew beef, 2 T flour, salt, pepper, 1c red wine, 1c beef stock--coat beef in flour, salt, pepper and brown in pan. Deglaze with red wine and beef stock. Potatoes are good, carrots and onions too, maybe mushrooms, celery, green pepper, etc. I like bay leaf always, sometimes cayenne, chipotle and ancho powder for flavor, sometimes kharcho, sometimes just whatever's laying about in the cabinet.
Layer beef, potatoes, onions, carrots, etc and spices in crock pot. Add 1 1/2 cups of liquid (reserve 1/2 c for later). Cook on low until you can't stand the delicious smells anymore, or 8-10 hours.
Check at 6 hours: is the broth thin? If yes, take 2 T of the now-cooled leftover wine/stock mixture and whisk with 2 T of flour until smooth, add to stew and stir thoroughly. Will thicken nicely. Serve with bread (I like rye or sourdough).
Usagi on
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TonkkaSome one in the club tonightHas stolen my ideas.Registered Userregular
I'm trying to think if I've ever eaten anything other than grass-fed lamb
and actually, by far the worst lamb I've had was in the US. I've had some good lamb here too (Mori's dad does some great lamb dishes!), but one day the lamb was really not good. Really strongly tasted of, well, sheep smell.
grass feeding is what does that
corn fed is milder and smoother
yes, grass feeding makes animal taste like the animal it should taste like
Thank you Stale/Usagi, my crockpot excursions are usually pretty simple, so I'm looking to expand as I'm gone for around 9-10 hours a day anyways from home, might as well come home to delicious delicious food.
Think I'll probably try both of those, but end up throwing in veggies/substituting regular potatoes with sweet potatoes.
Nothing. Matters.
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KwoaruConfident SmirkFlawless Golden PecsRegistered Userregular
Ahhh I probably had the heat way too high the smaller ones started burning
Thank you Stale/Usagi, my crockpot excursions are usually pretty simple, so I'm looking to expand as I'm gone for around 9-10 hours a day anyways from home, might as well come home to delicious delicious food.
Think I'll probably try both of those, but end up throwing in veggies/substituting regular potatoes with sweet potatoes.
I wouldn't
sweet potato starch reacts very differently, starch is starch to a certain degree, but it won't thicken correctly on the same timeline.
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Brock Samson talking to me about burgers? They MUST be good! Or extremely deadly, one of the two...
grass feeding is what does that
corn fed is milder and smoother
yes, grass feeding makes animal taste like the animal it should taste like
dan understands
guess you like stinky shit taste then
what did jess tell you
I'm going to defer to Usagi on this one.
throw in slow cooker.
take a 1/4 cup of flour, 1 tbl salt, 2 tbl pepper, 1 tsp cayenne, 2 tsp worchestershire, 1 tsp paprika, and 2 bay leaves. throw this on top of the meat and stir.
chop up 1 onion, 2 large potatoes, 2 medium carrots, and 1 stalk of celery, throw on top of the meat. Throw in 4 cloves of garlic, smashed.
pour in beef stock til it covers.
turn on low and go to work. Come back 10 hours later to a house that smells awesome.
put a bone with some meat on it into a pot, some broth, a potato...baby you got a stew goin!
Uh hmm
I don't really have a recipe per se, just formula? 2lb cubed stew beef, 2 T flour, salt, pepper, 1c red wine, 1c beef stock--coat beef in flour, salt, pepper and brown in pan. Deglaze with red wine and beef stock. Potatoes are good, carrots and onions too, maybe mushrooms, celery, green pepper, etc. I like bay leaf always, sometimes cayenne, chipotle and ancho powder for flavor, sometimes kharcho, sometimes just whatever's laying about in the cabinet.
Layer beef, potatoes, onions, carrots, etc and spices in crock pot. Add 1 1/2 cups of liquid (reserve 1/2 c for later). Cook on low until you can't stand the delicious smells anymore, or 8-10 hours.
Check at 6 hours: is the broth thin? If yes, take 2 T of the now-cooled leftover wine/stock mixture and whisk with 2 T of flour until smooth, add to stew and stir thoroughly. Will thicken nicely. Serve with bread (I like rye or sourdough).
I think I'd like my money back.
also more people would do it if it weren't for
sadtrombone
also somebody tell me how to properly caramelize some onions
i want to put caramelized onions on everything
stir often
Think I'll probably try both of those, but end up throwing in veggies/substituting regular potatoes with sweet potatoes.
but I have more onions
I wouldn't
sweet potato starch reacts very differently, starch is starch to a certain degree, but it won't thicken correctly on the same timeline.
same for waxy potatoes. you need the big fluffy starchy russet potatoes.
y'know I only recently learned how awesome grilled corn is, why has that taken me this long
want Dropbox? use my referral! | steam
ox-tail
chuck roast
flank
round
an interesting suggestion
I find that it's pretty tasty in stew
Just make sure you slice it properly first, works pretty damn well