SIX MONTHS LATER, RETURNS THE MASTER.
Great meaty pleasure will soon be presented to you.
Tell your friends and family, you're about to be B L O W N A W A Y!
"Music washes away from the soul the dust of everyday life." ~Berthold Auerbach
- 1kg of beef
- 2-4 slices of bacon
- oignons (I use red ones, but feel free to use white/yellow ones). I L O V E oignons, so I'm gonna put a lot of those in, but it's at least 3 merry ones.
- 2 cloves of garlic
- 1-2 celery
- 2-3 carrots
- gingerbread/plain bread
- brown sugar
- flour
- mustard
- oil/butter
- 1 1/2 liters of brown beer
- potatos (or make fries, or whatever, these will be the "side dish")
STEP ONE:
Spoiler:
- Cut the meats (roll the beef pieces in a bit of flour) and all the vegetables
Spoiler:
- Cook them on medium heat like so:
Spoiler:
- Until they both look like:
Spoiler:
STEP TWO:
Spoiler:
- Put the meats and vegetables in the big pot, and add the beer:
Spoiler:
And let it cook at low/medium heat until the beer starts to simmer
THEN:
- Cover the surface of the pot with gingerbread spread with mustard, like so:
WARNING! Check warning at the bottom of my post
Spoiler:
Wait until those babies sink and/or look like they're beyond saving, then stay at medium heat, and let the whole thing simmer down.
THIS PART MAY TAKE A MOMENT. Make sure the heat is in accordance, meaning it should LIGHTLY SIMMER, NOT BOIL.
The key process taking place here makes sure that all the flavours intertwine, and also, that the beer evaporates, so as to obtain a not-quite-thick stew.
Every ten minutes or so, give it a good stir.
IF YOU NEED TO HAVE IT READY FAST:
Put the lid on and put the heat on medium-high. Make sure to stir every 4-5 minutes, or
shit will start to stick to the bottom of the pot, and then burn, little by little. Left like this, it will infuse the whole shabang with a burned taste that might ruin the whole dish!
IF YOU HAVE SOME TIME LEFT/IF TOMORROW
It's always best left overnight, so all the succus can do their part.
If it's later the same day, put the lid on when you add the gingerbread, put it on medium, and let it cook
RESULT:
Spoiler:
PRO TIP:
Spoiler:
GARLIC:
Unless you are using fresh-from-the-field/garden garlic, you have to make sure you remove the baby from the mother garlic's womb.
Spoiler:
WARNING:
Spoiler:
Warning 1:
Spoiler:
I used a sweet belgian mustard. If you are using a Dijon-style one (or any stronger type), just put a little less (like 1/6 or so less) on the gingerbread/plain bread, otherwhise that "mustardy" taste could become noticable.
"Music washes away from the soul the dust of everyday life." ~Berthold Auerbach
Last edited by HubU on Wed, 1st Nov 2017 20:11; edited 21 times in total
Thanks! I'll make sure to use those tips next time
Now I'm stuck with darkness, my phone, and my shitty photo skills. I'll still try though.
Thanks for the advice, I'll make sure to put it to good use on our next adventure
"Music washes away from the soul the dust of everyday life." ~Berthold Auerbach
Signature/Avatar nuking: none (can be changed in your profile)
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum
)
