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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

What you munching on .v. Ramping up the protein

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That sounds nice Bogman, but what you save on buying a cheaper cut like shoulder you spend on having the oven on for 11 hours.

Make sure you get the right cut of beef for the stew Mugz, add wine & you've got boeuf bourginon, serve with mash and broccoli, sorted :) If you cook all that you can get away with buying pudding.
 
TheSpade said:
But you said you bought the ingredients already so you must know what's going in it?
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I'm gonna wing it, I bought braising beef I think it was, it had instructions for stewing on the back. (annoys me not buying meat from the butchers but this was part of my ocado bargain) I got some potatos, some carrots, I got some cabbage too although I'm not sure if that works in stew, got some onions. Might need to pick up some other stuff from the market tomorrow, what else would you suggest to shove in it?
 
badandwicked said:
That sounds nice Bogman, but what you save on buying a cheaper cut like shoulder you spend on having the oven on for 11 hours.
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is it a decision of economy? I like them cheap cuts for the flavour...

You could cook a pricier cut for less time, but it wouldn't develop the unctious (I know SHM might pick me up on spelling unctious wrongly again, untuous? unctious?) texture and flavour you get from slowcooking a cheap cut.
 
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Mailmonkey said:
is it a decision of economy? I like them cheap cuts for the flavour...

You could cook a pricier cut for less time, but it wouldn't develop the unctious (I know SHM might pick me up on spelling unctious wrongly again, untuous? unctious?) texture and flavour you get from slowcooking a cheap cut.
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Thats a fair point. Lamb & pork shoulder is amazing cooked like that.

It would be interesting to see how much it costs to have the oven on for 11 hours though. I'm not mean, honestly, just every penny seems to count more than it ever did.

one short cut to flavour Mugz is when browning the beef don't move it around too much, let it stick and caramalise on the bottom of the pan a bit, and then when you transfer the meat to the casserole dish use a swirl of water or wine & a wooden spoon to get all the brown bits up off the bottom. Thats where loads of flavour is.
 
Forget the oven, slow cooker all the way. Slow cooker on all day can't use much energy. My pork was fucking delicious.
 
badandwicked said:
one short cut to flavour Mugz is when browning the beef don't move it around too much, let it stick and caramalise on the bottom of the pan a bit, and then when you transfer the meat to the casserole dish use a swirl of water or wine & a wooden spoon to get all the brown bits up off the bottom. Thats where loads of flavour is.
Click to expand...

Thanks B&W, any other tips in terms of ingredients? herbs and spices? I think I need some more veg, like parsnips maybe.
 
I'm not a big fan of parsnips. It's alright in spicy soup but wouldn't put it in beef stew.
 
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