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How To make Boiled Beef Russian Syle
1 lb Beef marrow bones
2 qt Water
1 ea Onion cubed 1/2"
1 ea Carrot sliced
2 ea Celery ribs w/leaves sliced
1 ea Turnip peeled cubed 1/2"
8 ea Black peppercorns whole*
2 ea Bay leaves*
4 tb Parsley fresh & chopped*
4 tb Dill fresh & chopped*
3 lb Beef rump raost boneless
1 1/2 ts Salt
2 ea Garlic cloves chopped
Take all of the ingredients marked with the { * } and place them into a small cloth bag. Tie the bag closed. Put water, marrow bones,, the bag of spices, the vegetables, & salt into a large pot. Bring to a boil over high heat, skim the foam off as it occurs. Cook for 10 minutes at a boil, add the beef roast, boil for 3 minutes, reduce heat to low, cover, and simmer for 3
1/2 hours. Be sure to skim occassionaly. Remove from
heat, remove the roast from the pot, slice for serving. * NOTE: This is excellent with a honey-onion sauce.
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
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FULL RECIPE HERE:
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How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe
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How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe - For years i have been cooking my sausages all wrong, burning them on the outside to ensure the middle is cooked and pocking the life out of them, which is a big no no. This method that i call boil n burn works a treat every time. Give it a go. Methods of cooking perfect sausages Boiling first This method is one of my favourites as it helps seal all the moisture and flavour in. As well as water you could boil in beer (this was a particular favourite of ours when testing the methods.) as the ale really does add an extra depth to the flavour. Put your beer or water on and bring to the boil. Then reduce to a simmer and put the sausages in, making sure they are covered. Check with the probe after about 10-11 minutes. Once at 75oc remove and fry or grill on a high heat very quickly until brown. Oven cooking I never used to like sausages cooked in the oven until I started putting water with them. Place a small amount of water in an oven dish and then put sausages on a resting rack. Place the rack with sausages in the oven dish. The water should not be touching the sausages. It is just there to help steam while cooking. Cook on about 160oc (fan assisted oven) for 15-20 minutes and then check to see if at 75oc. If not brown you can always increase the temperature for a couple of minutes. Frying This will give a more greasy sausage but one with great flavour. With frying it’s all about being gentle. Put a very small amount of oil in the pan or with a good non stick pan you can cook without. A little fat should come out of the sausages to cook them in, but not too much. If the pan ends up full of fat and water they are not great sausages. Remember, life’s to short to eat cheap sausages! I cook mine on a medium heat turning occasionally for 22 minutes. When probed they were perfect! Grilling Grilling is a good way if you like the skins crisp. Again don’t cook on a high heat and only turn occasionally, probing after 15 minutes. Never prick a real sausage When cooking a ‘real’ sausage you should never prick it. It was common to prick sausages due to the bad state of the industry after the Second World War. As a result of rations sausages were full of bread and water to the point, where they would expand and explode when cooked, hence the name ‘bangers.’ Unfortunately after the war butchers saw it as a way to maximise profits, and kept the low meat content. As part of the HOW TO COOK GREAT NETWORK -
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Slow Cooked Beef Stifado
Slow Cooked Chicken Stifado
Ingredients
- 600g chicken breasts, sliced
- 2 tablespoons plain flour
- 1 onion, finely diced
- 3 teaspoons minced garlic
- 100ml low salt chicken stock
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 250ml passata
- 500g baby (pearl) onions, peeled and halved
- 2 tablespoons cornflour, or low salt vegetable gravy granules (to thicken, if desired)
Method
1. Place the chicken onto a plate, sprinkle the flour over the top and stir until well coated – transfer to your slow cooker
2. Add all of the other ingredients, except the cornflour or gravy granules, to the slow cooker – stir well and cover with the lid
3. Cook on low for 8 hours
4. After 8 hours, stir the cornflour or gravy granules through the stifado to thicken it, if desired (skip this step if you are happy with the consistency)
5. Serve once cooled with rice or boiled potatoes.
Additional Info: To cook this dish in the oven, cook in a large ovenproof dish or cast iron casserole dish for 55 minutes at 200°C.
For more delicious slow cooker recipes, please check out my slow-cook app: it’s truly a game changer and has transformed so many lives, reducing a huge amount of stress and anxiety around mealtimes.
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