This is a great german dish. If you are not huge fan of venison and the gaminess of the meat and this recipe is really good a cutting that tinge of gaminess.
- 2-4lb Roast (note: I have used Venison Tenderloin)
- Requires a harvested deer. 😉
- 1-2 white onions (sliced)
- 2-3 carrots (sliced)
- 1 cup cider vinegar
- 2 cups water
- 4 tbls flour
- 4 tbls butter
- salt and pepper to taste
- Brown Roast in butter, salt and pepper.
- Bring water and vinegar to a boil.
- Place Roast in a covered dish
- add onions and carrots
- pour the water/vinegar mixture over roast and vegetables.
Marinate for 24-48 hours, turn every 12 hours.
- Cook Roast/vegetables/marinade for 3 hours at 300 degrees.
- Remove cooked roast and set aside to rest
- Remove the onions and carrots from dish. Pour the liquid in sauce pan.
- Thicken the liquid using flour (rue) and add Kitchen Bouquet by bringing to a boil.
- Add the vegetables.
- Serve with…
- potato pancakes (we use hash brown patties)
This is not a spicy dish. This makes a nice subtle indian potato side dish. Serves 2.
- 3 potatoes
- 3 tbl vegetable oil (or Olive Oil)
- 1/2 onion chopped
- 1/2 tsp Tumeric
- 1/2 tbl Coriander
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 cup carrots, diced
- 1/2 cup peas (optional to add more)
Boil your spuds until tender. Let cool then either roughly mash or chop into bit size chunks. (I prefer to leave skin on, but you can peel if you choose)
In a pan, add oil and heat over medium low, add carrots, onions. Let sautee until onions are translucent. Add dry ingredients, stir for about 3 minutes. Do not let burn.
Add potatoes and peas and fold into all the ingredients. Remove from heat (or leave on warm). Serve and eat.
My friend Qasim shared this recipe with me. Why? Cuz I love sheesh kebabs thats why.
4 lb beef
-Cerrano pepper, diced small (2 for mild, 4 for spicy)
-Garlic, 6 cloves, minced
-Ginger paste, 3 tablespoons
-1 white Onion, diced
-Green pepper, diced
-Mayo (optional), 3 tablespoons
-Salt taste, 2 tbls
-Crushed red pepper, 2 tablespoons
-Little cheddar cheese, enough to mix in for some cohesion.
Fprm on skewers or make into patties and grill. It important to not make the beef too thick and give it plenty of surface area to grill. It does not take long.
I did it. I have quit facebook. Sort of…
I did not remove my account. I kept it around and removed all “friends” from list except family and really close friends.
For those who didn’t make the cut. Do not take it personally. In no way do I want to offend anyone. Removing Facebook is simply removing the social network white noise and clutter that takes too much time.
It has been 2 days. Feels good.
It has been almost a year since this blog has had any activity. Wow. That sucks. I need to update things more. Blame it on social networking and lazy-ness.
It is much easier to post something on twitter, facebook, etc.
I am going to vow to post more in-depth and useful info on this blog in 2016.
Stay tuned and visit back.
This is a great dish to toss in the oven for a lazy Sunday afternoon. I saw this recipe on Food Network and felt the urge to make it myself. You don’t have to be a highly trained chef to make this dish. It turns out great. You could use any beef roast as well use any braise-worthy cut of meat.
Note: Beef ribs are tough. Your fave BBQ joint might do beef ribs but they are not great (compared to pork ribs). Beef ribs are tough and this recipe will melt them off the bone.
- 5-6lbs of Short Ribs. Bone-in optional
- 1-2 onions cut into 1 inch chunks.
- 3 ribs of celery chopped (not diced)
- 3 carrots cut into 1/2 inch discs. (if you want more carrots, go sick).
- 4-6 cloves garlic (minced).
- 1 8oz can of tomato paste
- 4 cups of Red Wine (port, merlot, cabernet, something oaky/earthy)
- 2 cups of water.
- 2 bay leaves
- 4 sprigs of thyme.
- kosher salt
Begin by liberally coating the short rib pieces with salt and pepper. In a large stainless skillet, sear both sides of the ribs. When complete, set aside in your large baking dish.
De-glaze the skillet with the wine. Add the garlic, herbs and vegetables. Mix in the tomato paste until fully incorporated. Bring to a quick simmer.
Pour over the meat in the baking dish add some water. Cover.
Cook 3 hours at 325 degrees. You may need to add water if cooking drys up the dish.
Serve over mashed potatoes.
Tip: After I remove the meat and some vegetables onto the platter, I will use an emersion blender and churn the remaining liquid with some of the carrots and onion to make a thick sauce/gravy.
The meat is so tender you can eat with a fork. Outstanding!