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If you like boeuf bourguignon JimBob you might enjoy JUGGED BEEF. I've never seen it anywhere else and discovered it when young, single and fending for myself. It's a stew of 2.5 - 3 lbs of stewing beef (chuck or shin) that's been cubed, rolled in seasoned flour and well browned in olive oil and butter, with 2 coarsely chopped onions also browned with 2 crushed cloves of garlic melted in. Stew this very slowly with 4 chopped carrots, 2 bay leaves, a good strip of orange peel, 2 cloves, S & P and 1/4 pint of red wine. Any liquid can be made up with stock but it should be thick rather than runny.We do it in the bottom oven of an AGA at about 100C till it's tender but a slow cooker will work too, or any other slow oven. The orange and cloves gives it its distinctive flavour.Remove orange peel and bay before serving - best eaten next day but fine right away.
A nose-job [][][][][] hahaha...
THIS IS NEXT !!!!!!!!!!Quote from: blakestyger on 01/02/2009 23:39:25If you like boeuf bourguignon JimBob you might enjoy JUGGED BEEF. I've never seen it anywhere else and discovered it when young, single and fending for myself. It's a stew of 2.5 - 3 lbs of stewing beef (chuck or shin) that's been cubed, rolled in seasoned flour and well browned in olive oil and butter, with 2 coarsely chopped onions also browned with 2 crushed cloves of garlic melted in. Stew this very slowly with 4 chopped carrots, 2 bay leaves, a good strip of orange peel, 2 cloves, S & P and 1/4 pint of red wine. Any liquid can be made up with stock but it should be thick rather than runny.We do it in the bottom oven of an AGA at about 100C till it's tender but a slow cooker will work too, or any other slow oven. The orange and cloves gives it its distinctive flavour.Remove orange peel and bay before serving - best eaten next day but fine right away.
Some cherries... [][]
Some persimmons...
Coffee and chocolate muffins