Text 31921, 79 rader
Skriven 2009-12-07 15:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: hearty 482
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 ML> I'm not completely certain about that property, but if it's a
 ML> reasonable Chateauneuf, it should be ready in 5 and keep another
 ML> 10 to 15.
 JW> Most of the sources I found suggested 6 to 12 years or more.

That's about right for a heartier red Chateauneuf.

 JW> This next recipe calls for boiling a bottle of wine and reducing it
 JW> by two thirds but that will not be the fate of the Gardine!
 JW> Title: Braised Short Ribs With Dijon Mustard

Looks a bit self-indulgent but probably very nice.

 -=> Jim Weller said to Bob Gearhart <=-

 BG> Now I satisfy my stuffing craving by mixing up a bit of ground veal,
 BG> hamburger, and sausage with an egg or two.  Use your imagination.
 BG> 2/3 of that is used to line the outside of a large bowl to about 3/4
 BG> inches thick.  Punching down in the middle to form a big hole, into 
 BG> which the stuffing goes.

I cook stuffing on its own. You don't actually need anything
to stuff.

 JW> You can also stuff and roll a round steak. That was one of my mom's
 JW> dishes. If memory serves me correctly her stuffing was bread crumbs,
 JW> onion, celery, seasonings and maybe a bit of sausage meat. I think
 JW> she browned the outside of the rolled up steak in a hot oven and
 JW> then slow baked it with lots of liquid along time until the steak
 JW> was finally tender.

It helps a lot if you pound the heck out of the meat first.
You can get much the same effect with somewhat less cooking
if you cut the steak into cutlets, pound them, and make rouladen
or birds (brown meaty packages tied up with string) out of them.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Dr. Oetker's Rouladen
 Categories: Beef, German
   Servings: 4

      8    Beef, thin slices
      1 ts Cornstarch
           Mustard, prepared
      1 ts Paprika
      4 oz Bacon, uncooked; diced
      1 c  Tomato puree
    1/2 c  Onion; diced
      1 tb Lemon juice
      8 tb Oil
           Sour cream; (optional)
      1 c  ;Water, boiling
           Creme fraiche; (optional)

  Cut thin slices of roasting beef to around 4 x 6 inches off a roast. It is
  best to cut the meat WITH the grain of the meat, so the slices will hold
  together. Pound the slices lightly to flatten and tenderize them. Brush
  lightly with prepared mustard. Then sprinkle the slices with salt and
  freshly ground black pepper to taste.  In a small bowl mix together the
  diced bacon and diced onions.  Spread the mixture on the meat slices. Then,
  starting at the narrow end, roll up the meat slices and secure them with
  skewers, toothpicks, or string.

  Heat the oil in a heavy pot.  Brown the rolls well in the oil.  Add about 1
  cup of boiling water to the pot VERY CAREFULLY! Cover the meat and braise
  gently until done, about 2 to 2-1/2 hours.  Add water as needed to keep
  level fairly constant.  When the meat is cooked, remove the rolls to a hot
  plate and thicken the gravy with corn starch and season to taste. The sauce
  may be seasoned with paprika, tomato puree, lemon juice, sour cream, and/or
  creme fraiche.

  Serve this with a potato or pasta dish.

  --- per Mike Avery

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