|
Post by Rob O on Jul 3, 2008 1:56:40 GMT -5
I never make stew the same way twice as I don't use a recipe. But here's what I'm doing tonite. I'm writing as I go so I'll update it along the way.
About 1kg of beef, cubed
Into the stewpot, about half filled with water. Have added white wine vinegar, Tokay (very sweet drink like Sherry), Ketjap Manis (Indonesian sweet soy sauce), sprinkle normal soy sauce, dried chilli flakes and rosemary. Add each ingredient to your own taste. Simmer for 45-60m - depends on the meat you use, how long it will need. I added a packet of French Onion Casserole Base too.
5 medium potatoes 2 large onions 2 large carrots 2 small-medium sweet potatoes
All veges cubed. Add to pot and simmer for 20-30m.
Once cooked I added gravy powder to thicken it.
|
|
|
Post by peaceful on Jul 6, 2008 10:36:20 GMT -5
I'm gonna cook with my crockpot today. I'm using boneless pork chops, adding a can of cream of mushroom soup and a package of onion soup mix. I usually keep it as simple as I can - love the slow cooker.
|
|
|
Post by aussiegal on Jul 12, 2008 2:57:54 GMT -5
Oh yum Carmen! Thanks for that... I might try that myself this week
|
|
|
Post by degem on Jul 14, 2008 16:11:22 GMT -5
Aussiegal, I am not only MrsProcrastinator but I am also Mrs.Forget Easily or Mrs. ForgottenAgain! Gem
|
|
|
Post by aussiegal on Jul 15, 2008 1:56:06 GMT -5
That's ok Gem ... I'm Mrs Forgiving and Mrs Patience ;D
|
|
|
Post by Rob O on Jul 15, 2008 2:31:49 GMT -5
That's ok Gem ... I'm Mrs Forgiving and Mrs Patience ;D Forgiving to the people who actually give her recipes and patient with plotting revenge on those who don't. ;D [/jokes]
|
|
|
Post by Gene on Aug 2, 2008 2:53:26 GMT -5
reading through the thread, come to the end, still having visions of grape jelly over meatballs in my mind. Yikes! Who was the brave soul who first tried that? I guess it makes a kind of grapy sugar glaze? I've got to try it, as weird as it sounds....
Intrigued, g
|
|
|
Post by CherieKropp on Sept 22, 2008 22:02:38 GMT -5
What is silverside.
I doubt she can find Rotel in OZ!
|
|
|
Post by juliette on Sept 22, 2008 22:21:34 GMT -5
reading through the thread, come to the end, still having visions of grape jelly over meatballs in my mind. Yikes! Who was the brave soul who first tried that? I guess it makes a kind of grapy sugar glaze? I've got to try it, as weird as it sounds.... Intrigued, g I make a meat ball recipe that has a sauce made of chili sauce and cranberry sauce w/whole cranberries. It's always a big hit. The sweet of the cranberry sauce mixes with the chili sauce and the juice from the meatballs, so it's not overly sweet. I wonder if the grape jelly recipe works the same way.
|
|
|
Post by fred on Sept 23, 2008 8:01:21 GMT -5
Cherie, silverside is a cut of beef from the hind quarter which is mostly used for corning..... in Australia most corned beef is this cut. It is sometimes called the "heel and sole" cut because of it's shape.
We have it hot with vegetables and a white sauce, and then when the leftover is cold it makes an excellent salad meat or sandwich filling.
Do you have an equivalent in the US ?
|
|
|
Post by Gene on Sept 23, 2008 13:49:25 GMT -5
mrleo has a family recipe for pork meatballs that is unbelievably yummy. His Aunt Helen made them.... mmmmm......
|
|
|
Post by degem on Sept 23, 2008 16:16:52 GMT -5
Could you share the pork meatball recipe, mrleo, that Gene is talking about? All this talk about food is making me hungry.
|
|
|
Post by goodapollo on Jan 13, 2009 13:22:27 GMT -5
I found out it is extremely delicious and very simple just mixing your desired amounts of chicken, salsa, and taco sauce or tomato sauce in the slow cooker. I like to experiment.
|
|