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Post by organistswife on Jun 23, 2017 12:40:58 GMT
How do people cook it?
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Post by Mermaid on Jun 23, 2017 12:58:32 GMT
Fry some onions to soften them, sear the slices of beef on each side, bung the lot in a casserole, add seasoning and cook fairly slowly in the over.
Let it sit in the fridge for at least 24 hours before eating. Several days even better.
I don't add other veg to the mix as it's too much like stew then. Lots of gravy. I put Vegemite in when it's cooking and add Bisto at the end.
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Post by organistswife on Jun 23, 2017 13:35:31 GMT
That's about how I do it too, thanks.
It's for a long slow cook on Sunday whilst we collect the chooks.
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Dapply
Slithering in the slurry
Posts: 676
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Post by Dapply on Jun 25, 2017 16:19:24 GMT
Coo that sounds good.
I have never thought about cooking it then letting it sit in the fridge for a few days to let the flavours develop.
(SFX of Homer Simpson style drooling)
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Post by Mermaid on Jun 25, 2017 16:33:32 GMT
I learned that when I was a child. I always preferred stew when it was a couple of days old at least. "When all the ingredients have got to know each other," as I used to put it.
I never eat stews/casseroles the same day. Make a big bucketful, let it sit a day or two, eat some and freeze the rest in meal-sized portions. Then simply defrost, heat, add Bisto and .... jacket potatoes, dumplings, Yorkshire puddings or a hunk of bread.
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Post by papagena on Jun 25, 2017 19:31:41 GMT
Like you Mermaid I always make a stew or casserole before I need it so to speak and always think it tastes better when twice cooked.Somehow the flavours really develop in the time gap.
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Post by Demdike on Jun 25, 2017 21:34:26 GMT
Like you Mermaid I always make a stew or casserole before I need it so to speak and always think it tastes better when twice cook.Somehow the flavours really develop in the time gap. Oh yes, the last few bowls after an enormous crock has been heated a few times, gorgeous. we always had one on the hob when I was a kid in winter. |
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Post by organistswife on Jun 26, 2017 4:50:04 GMT
I usually make a really big pot too, same reason.
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