Text 991, 141 rader
Skriven 2006-04-30 19:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: The woe of a bare lar
=============================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> pot roast....  most of the MM Pot Roast set, uses too much liquid
 CS> at the start for a crockpot method.  You get really tough meat from
 CS> most of them.

You get boiled meat that way. If you can hold it to the barest simmer
and are patient you can get a nice result, but I too prefer little of no
liquid at the outset.

 CD> That may be why so many of them try to pre-brown the
 CS> roast to a crust to hold the juices in?

That improves the colour and flavour of the meat but is an extra step
that I will skip on a busy day.

 CS> It's better IMHO to let the
 CS> juices out and add little liquid so it all evens out well.

I also set the roast up on a rack to keep it out of it's own juice. One
can always add extra liquid at the end.

I made a dead simple one last weekend that was delicious. I took a piece
of rolled boneless blade, rubbed it with vegetable oil, and sprinkled it
with seasoned salt. Did the crockpot thing with a rack, on the lowest
setting, about 7 hours. It threw off about two cups of really rich
broth. I diluted the broth half and half with Campbell's canned consomme
which is nasty by itself (too much MSG for Roslind, and a nasty yeast
flavour) but just fine diluted, as I wanted lots of broth for gravy and
soup later on.

The seasoned salt was a local brand, Back Eddy, made by a good steak
house called The Back Eddy in Hay River. It's mostly salt and pepper, as
they all are, with a nice mix of other (secret) ingredients.... no
cayenne or chile though like so many American blends.

Here's an old fashioned Newfy dinner not unlike corned beef and cabbage
except for the aside dishes that could be adopted to crockpot....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jiggs Dinner and Sides
 Categories: Canadian, Beef
      Yield: 4 Servings
 
           JIGGS DINNER:
      3 lb Salt beef (with fat
           Trimmed)
      1 md Head of cabbage or
      1 lg Bag turnips greens
      6    Carrots
      3    Parsnips
      6    Potatoes
      1 lg Turnip
           BOILED BEANS:
    1/2 c  Cubed salt meat
      1 tb Brown sugar
      1 tb Catsup
  1 1/2 c  Dried navy beans
      1 sm Onion (chopped)
           Pepper, salt
           PEAS PUDDING:
  1 1/2 c  Dried yellow split peas
           Pudding bag
           Dumplings - see recipe
           Figgy Duff -see recipe
 
  Jiggs Dinner is a popular meal with most Newfoundlanders. For Sunday
  dinner when I was growing up, we often had roast beef or roast chicken
  and salt meat dinner or Jiggs Dinner as well. Usually it was cooked
  with vegetables, peas pudding, dumplings, and boiled beans, and
  sometimes figgy duff. It was my Dad's favourite meal, especially in
  the early summer when it was cooked with fresh turnip greens.
  
  Cooking: Soak the salt meat in cold water over night (6 to 8 hours).
  Throw out the water in the morning. Remove the salt meat and cut about
  1/2 cup into small cubes and place to one side. Place the remaining
  salt meat in a large pot and add enough cold water to cover. Place the
  pot with the salt meat on the stove.
  
  Peas Pudding: Place the dried yellow split peas in the pudding bag.
  Tightly tie the pudding bag (leaving enough space for the peas to
  expand) and place it in the water with the salt meat. Cover and let
  boil for a total of about 2 1/2 hours.
  
  Once the salt meat and peas pudding are cooking, begin the boiled
  beans.
  
  Boiled Beans: Place about 1 1/2 cups of navy beans in a small
  saucepan, add cold water to 1 inch above the beans. Boil for about two
  hours.
  
  Once the beans, salt meat, and peas pudding are boiling, prepare the
  Figgy Duff and add it to the pot to boil for about 1 1/2 to 2
  hours.(Make sure everything is submerged in water, adding more water
  to the pot if necessary.)
  
  Next prepare the vegetables. Peel and clean the turnip, parsnip,
  carrot and potato. Cut the turnip into 1/2" thick slices. If the
  carrots and potatoes are large, cut them in half or quarters. Clean
  and cut the cabbage into quarters or sixths, depending on the size or
  (if you are using turnip greens, separate and clean the turnip
  greens.)
  
  After about an hour drain off the water off the beans, and add fresh
  boiling water, 1/2 cup of cubed salt meat, 1 small onion chopped, 1
  tbsp. of brown sugar, 1 tbsp. of catsup. Let boil again for about 1 or
  1 1/2 hours.
  
  Add the vegetables to the salt meat, adding more water if necessary.
  (I would add them in the last 45 mins. of cooking).
  
  How long you cook the vegetables is a matter of personal taste, so you
  have to judge when to add them by how long you want them to cook. Some
  people like them cooked until they are soft and mushy and some like
  them crunchy. (Although the longer they are boiled, the less nutrition
  they have.) First add the turnip, carrot and parsnip, about 15 mins
  later the potatoes and the cabbage or turnip greens.
  
  If you have not made figgy duff, prepare and add the Dumplings soon
  after the cabbage or turnip greens.
  
  Serve with pickled beets and sweet mustard pickles. Fresh bread and
  butter.

  From: Http://Www.Baccalieu.Com
 
MMMMM


Cheers

Jim, in Yellowknife




... Good food isn't a matter of life & death. It's more important than tha
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