Pastrami served hot
The pastrami has been marinated, dry rubbed and slow smoked. It can be eaten cold or steamed whole for 2 hours and served hot with vegetables.
The pastrami has been marinated, dry rubbed and slow smoked. It can be eaten cold or steamed whole for 2 hours and served hot with vegetables.
Beef & Red Wine Broth
Perfect in a thermos on a winters day activity.
Ingredients:
4 tablespoons butter
1.5 cups of onions, chopped
2 carrots peeled and chopped
1 parsnip peeled and chopped
8-10 garlic cloves peeled and chopped
3/4 cup of chopped italian parsley
1 cup of dry red wine
5 cups of beef stock (see recipe below)
Salt and pepper
1 cup of small pasta shells
grated parmesan
Melt the butter in a pot add onions carrots parsnips and garlic and cook over a low heat covered for 25 minutes. Add chopped parsley, beef stock, wine & season with salt and pepper. Bring to the boil and simmer for 20 minutes. Bring a litre of water to the boil and cook the pasta. Drain the beef stock & keep, drain the pasta and combine. Sprinkle with grated parmesan. Put in thermos and head for the footy!
Perfect in a thermos on a winters day activity.
Ingredients:
4 tablespoons butter
1.5 cups of onions, chopped
2 carrots peeled and chopped
1 parsnip peeled and chopped
8-10 garlic cloves peeled and chopped
3/4 cup of chopped italian parsley
1 cup of dry red wine
5 cups of beef stock (see recipe below)
Salt and pepper
1 cup of small pasta shells
grated parmesan
Melt the butter in a pot add onions carrots parsnips and garlic and cook over a low heat covered for 25 minutes. Add chopped parsley, beef stock, wine & season with salt and pepper. Bring to the boil and simmer for 20 minutes. Bring a litre of water to the boil and cook the pasta. Drain the beef stock & keep, drain the pasta and combine. Sprinkle with grated parmesan. Put in thermos and head for the footy!
Corned Silverside
Corned silverside is such a hit here at home, when someone says they don't like it, I can only imagine that they're not doing it right. It is such a simple dish made supreme with the vegetables and white sauce.
Cover the meat liberally with water in a large pot.
Add any of your root vegies, potatoes, carrots, parsnips, pumpkin, onions (whole in their skins), chokos.
Bring it to the boil for 39 minutes then simmer for 30 minutes.
I love steamed cabbage with it and white sauce is a must.
Make sure you add the water from the meat & vegie pot to make the white sauce.
Corned silverside is such a hit here at home, when someone says they don't like it, I can only imagine that they're not doing it right. It is such a simple dish made supreme with the vegetables and white sauce.
Cover the meat liberally with water in a large pot.
Add any of your root vegies, potatoes, carrots, parsnips, pumpkin, onions (whole in their skins), chokos.
Bring it to the boil for 39 minutes then simmer for 30 minutes.
I love steamed cabbage with it and white sauce is a must.
Make sure you add the water from the meat & vegie pot to make the white sauce.
Winter's day beef stock
Ask Bloss to put some beef bones in your order.
2kg of beef bones.
2 brown onions cut in half
1 leek cut in half
2 carrots cut in half
1 parsnip cut in half
thyme
4 bay leaves
6 black pepper corns
salt
Tomato paste
Roast bones in oven for an hour, brown vegetables in big saucepan, add cooked bones to vegies. Add water to baking dish to scrap off caramelised meat and pour into pot. Add water and bring to boil, covering the ingredients well. When boiling simmer for 2 hours. Strain and discard solids. Refrigerate over night. Take the top layer of fat off the stock and use or freeze.
Ask Bloss to put some beef bones in your order.
2kg of beef bones.
2 brown onions cut in half
1 leek cut in half
2 carrots cut in half
1 parsnip cut in half
thyme
4 bay leaves
6 black pepper corns
salt
Tomato paste
Roast bones in oven for an hour, brown vegetables in big saucepan, add cooked bones to vegies. Add water to baking dish to scrap off caramelised meat and pour into pot. Add water and bring to boil, covering the ingredients well. When boiling simmer for 2 hours. Strain and discard solids. Refrigerate over night. Take the top layer of fat off the stock and use or freeze.
White Sauce
Put 2 tablespoons of butter into a saucepan and melt. Add enough plain flour to absorb the butter. Over a low heat, stirring as you go, slowly add a cup of milk. Keep stirring and add water until it comes to the boil and is the consistency you want. Season with salt and pepper, fresh herbs. The secret - don't stop stirring.
Put 2 tablespoons of butter into a saucepan and melt. Add enough plain flour to absorb the butter. Over a low heat, stirring as you go, slowly add a cup of milk. Keep stirring and add water until it comes to the boil and is the consistency you want. Season with salt and pepper, fresh herbs. The secret - don't stop stirring.