Fresh meat

VitaAqua · Joined: 30 Oct 2007 Posts: 6 Location: Los Angeles, Ca

Hello everyone. I have to introduce myself before I post anything else. I'm a student currenly living in Los Angeles, Ca. Can bake my head off but can't cook worth a thing Very Happy

. Trying to venture from the oven to the stove top safely. Hopefully you all can help me with that haha. Always open to try new things so thank you in advance for your help.

Rainey · Posted: Tue Oct 30, 2007 9:17 pm Post subject:

Raising my hand to keep you company. I suck moose turd at meat. The most expensive part and I blow it all the time.

We just had this sauerbraten last night. You can't go wrong. I even brine two of them at once and yesterday I put the one I was cooking in a 225 degree oven at 1pm and told the oven to turn off at 6. My husband came home and we ate at 8. It was still moist and delicious.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31740,00.html

It looks like a lot of ingredients but you do the brine one day and roasting is the simplest thing you'll ever do. The gravy is killer I like it with a couple generous spoons of sour cream stirred in. PM me if you need juniper berries.

Try it with this braised red cabbage: http://www.patternlanguage.com/recipes/redcabbage.htm I peel and chop a Granny Smith apple and saute it with the onions.

Another super easy and tasty thing is this pot roast that makes it's own gravy:

No Peek Beef
Serving Size: 4

3 pound stew beef or a 3 pound piece of chuck or round
1 medium-sized onion, coarsely chopped
1 package onion soup mix, or 6 tablespoons homemade mix
2 can cream of mushroom soup
20 ounce club soda, or to cover

Preheat oven to 325 degrees.

Spread meat in bottom of heavy casserole with a tight-fitting lid. Sprinkle soup mix over top. Spoon on soup (do not dilute). Pour club soda over all. Cover and bake for 2 1/2 hours.

DO NOT PEEK WHILE BAKING!!! ...in case you missed the title. ;>

Notes: Easy and really very tasty.
Serve with buttered noodles or rice.
Halved mushrooms would be a nice addition
Frozen peas can be tossed on for color when it comes from the oven. Replace the lid and 10 minutes of resting is enough to warm them.

I know! It's got processed foods. I'm suitably humiliated but it's so good and easy and reliable that I forgive myself. You wouldn't even want to know about my husband's favorite casserole of all time and space...
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God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor

David · Posted: Wed Oct 31, 2007 3:35 pm Post subject:

And I quote! "I suck moose turds..."
Thanks for making me blow my coffee out my nose Rainey---made a mess of my monitor!!!
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Vivant Linguae Mortuae!!

Rainey · Posted: Wed Oct 31, 2007 5:53 pm Post subject:

OK! I suck moose turd AND I filthify monitors.

God! I'm a menace!
_________________
God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor

georgia · Joined: 16 May 2006 Posts: 456 Location: california

Think of it as being multi-talented...

Griffin · Joined: 09 Jun 2006 Posts: 932 Location: England

Possibly even multi-tasking! I saw that and made a mental note to use it... a lot!! Tho' I may get some strange looks as here it may sound more like a dirty confession than anything! Shocked

Still I'd pay good money to see David blowing (but not sucking and definitely NOT inhaling) coffee through his nose. What's your next trick David... er, I mean after cleaning the monitor! Ooh, ooh can you balance a dog on your nose while blowing coffee out of said nose?!!

Ok, I'll go now.
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Confusion comes fitted as standard.

swan · Posted: Thu Nov 01, 2007 11:39 am Post subject:

I need a cup of coffee... Very Happy

David · Posted: Thu Nov 01, 2007 3:07 pm Post subject:

Well lord knows my nose is large enough to balance a schnauzer or two!! Will try it dear Griffin!!
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Vivant Linguae Mortuae!!

gingerpale · Joined: 23 Jan 2006 Posts: 1324

Haha, though this thread is reeaal close to making me lose my appetite altogether, I'd like to go back to the original post-- titled "Fresh meat".
I don't know if the poster was referring to him/herself as a new member, or asking advice about cooking the stuff!
Rainey, at my house "No Peek Beef" is called "Stay Abed Stew"--very similar, and yes, delicious.

What has helped me most with meat cooking is discovering brining, for poultry and pork, and discovering braising--made effortless by heavy covered pots like Le Creuset-- (just ONE of many brands, but a good one)

I'm hoping everyone will post one wonderful recipe for a holiday dish. Something you know is a winner/keeper--put it in the "Recipe Box" thread.