good, I hate when people do that..always comes out with a strip of red burn on top that does no one any good
if you apply the liquid before the exterior has a chance to cook then it just slides off...you gotta let the top cook, and then blot it dry with a paper towel and then baste it a few times during the remainder of the cooking process. then you get a crust, and can use the rest of your preferred sauce to glaze it after you slice it up
Joined: Mon Oct 18, 2004 12:09 pm Posts: 9363 Location: Manhattan Beach California
thodoks wrote:
hey doug how do you make that beef stew (or is it pot roast?) again? the one with coffee
beef stew. just make a normal, large pot of coffee and use it with the stock, beef or vegetable is fine..also add about 1/2 bottle of red wine. crock pot it over night or start it first thing in the morning..I find that it needs to go a good 10-15 hours on low to let the coffee tenderize the meat..put it anything else you want
Joined: Mon Oct 18, 2004 12:09 pm Posts: 9363 Location: Manhattan Beach California
thodoks wrote:
what cut of meat do you use? how many pounds?
if you can find shank that still has some fat on it I'd go with that, might be tough in Vancouver. otherwise just get some chuck. I usually make a large batch with at least 1-2 pounds...flour it and then fry til slightly brown and throw it in the crock pot
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