help for tough roastI find the crockpot the best tool for tough cuts of meat. The crockpot and meat tenderizer (pineapple or papaya juice) are 2 very usable...
On Thu 24 Feb 2005 05:54:37p, Melba's Jammin' wrote in rec.food.cooking:
Naw, just do it this way, Barb... In a pot just a bit larger than the ham hocks, cover with cold water and bring to a slow boil. Cook gently for 5 minutes, then drain. Cover with fresh water and bring to a medium simmer. (If you want to add flavorings like onion, garlic, etc., this is the time to do it.) Allow hocks to simmer, partially covered, for 1-1-2 to 2 hours or until fork tender. Allow to cool in the liquid until tepid. Remove the hocks, reserving liquid. Remove the skin and pull the meat off the bones in largish pieces. buttemble your sauerkraut mixture, including the pieces of meat (I would bury them for the most part.) Taste the cooking liquid for saltiness. If it's not too salty, use this as part or all of the liquid you add to the sauerkraut. If it's too salty, cut it with water or other liquid. Trust me, it's worth the extra time it takes. If time is an issue, prepare the hocks one day and the sauerkraut dish the next. If you do that, cover the meat with some of the cooking liquid and refrigerate.
HTH -- Wayne Boatwright
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
