On 25 Sep 2006 21:27:24 GMT, Adrian Tupper
It's actually rather easy...take a largish cut of beef - like shin, wash it and ut it in a biiig an of water with a bay leaf and quite a lot of mixed vegetables: carrot, celeriac, leek, parsnip, cabbage, onion if you have a 2lb piece of meat - use one carrot, one trimmed leek, a piece of celeriac -a piece probably smaller than the carrot, half a medium parsnip, one medium onion, cut in half, 1-4 of a small cabbage - any variety really. In Poland you can buy stock bundles - these veg tied with a piece of string, juzt for the purpose of use in making stock or dishes like sztukamiesa. It's usually discarde after cooking (I eat it when I can though!, it's lovely as tastes quite rich ans stocky).
Put the meat piece into a pan of boiling water, then add the vegetables and the bay leaf, cover and boil very slowly for at least 2 hours or until the meat is real tender. Take it out and cover - any meat, when it cools and dries tends to look less atrractive :P
Will bread keep OK in a vacuum 873On Sat, 30 Sep 2006 20:06:37 +0100, "Henry Wood" I'm not convinced on this point. Do you have any reference for this? As opposed to the following: "A vacuum is...
make horseradish sauce (roux and cream based).
You can go the whole hog (or cow in this case, hehehe) and cook the veg you'll eat with t he meat in the stock - either put the veg that takes the longest to cook first or cook vegetables in turn (but then there is always danger that it will get cold waiting). thse could be potatoes, carrots, celeriac, broccoli, leeks.
Slice the meat thickly, add veg and pour the horseradish sauce
anything else I can help with ? :))
Krysia K.T. - starannie opakowana
