Text 24350, 90 rader
Skriven 2012-05-02 23:44:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Gravy
=============
 -=> On 05-02-12  15:10,  Michael Loo <=-
 -=> spoke to Dave Drum about pickling spice 588 <=-

 ML> That's the closest I can come. Hate it in beef gravy.
 ML> Annie likes Heinz gravies, as though a good cook and a
 ML> very fine piemaker, she can't make gravy (something any
 ML> child should be able to do) worth a darn. Sometimes she
 ML> will use beef gravy, which tastes nasty, like pot pie
 ML> gravy, but more frequently she uses the pork gravy, which
 ML> doesn't have that objectionable taste (though it is
 ML> nowhere near so good as the real stuff).
 
When we make a pork roast, we don't make a gravy -- but we do save the
drippings and pour them into a small container in the freezer that we
label as "essence of pork".  A spoon or two of that often goes into our
other gravies to add a depth of flavor.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Carne Deshebrada A La Nortena
 Categories: Beef, Mexican
      Yield: 1 servings
 
      1 lb Lean, boneless beef chuck,
           Flank or brisket, well
           Trimmed and cut
           Into 1 1/2-inch pieces
      1 ts Salt
      1 md Onion
      3    Cloves garlic--peeled
      3 tb Lard OR vegetable oil
      2    Ripe med. small tomatos**
      2 lg Green onions (scallions),
           Chopped in 1/4-inch pieces
      2    Or 3 chiles serranos, finely
           Chopped
           Salt--about 1/2 teaspoon
 
  for tomatoes, roasted or boiled (To boil=boil then simmer
  for 12 minutes whole. Let cool. Peel skin, cut out core. TO BROIL: put
  on silver foil or baking sheet, broil for about 12 minutes until skin
  bubbles and blackens. Let cool. Peel and core.)  OR use 1 (15-oz.) can
  tomatos, drained and chopped
  
  (Mexican Northen Style Shredded Beef w/Tomatos)
  
  Besides being rolled into soft tacos, this is also served in
  Chimichangas (flour tortilla).
  
  Makes enough for 10 tacos--about 2 1/2 cups.
  
  THE MEAT:  Bring 2 quarts water to a boil in large saucepan.  Add the
  meat and salt, then skim off any grayish foam that rises during the
  first few minutes of simmering. Slice HALF of the onion and HALVE one
  clove of garlic; add to the meat.  Partially cover and simmer over
  medium to medium-low heat till meat is very tender, 45 minutes to
  1 1/2 hours, depending onM  there is time. Strain the liquid and
  spoon off all fat that rises to the
  top; set the broth aside.  Finely shred the meat.  (More on
  shredding to follow)  Then dry with paper towels.
  
  Finishing the shredded beef: Dice the remaining onion and mince the
  remaining garlic.  Heat the lard or oil in a large heavy skillet over
  medium-high.  When hot, add the onion and shredded beef and stir
  frequently for 8 to 10 minutes, until well browned.  Reduce the heat
  to medium, add the garlic, tomatos, green onions and chiles and cook,
  stirring frequently, until the tomatos have softened--about 4
  minutes.  Stir in 2/3 cup of the reseved broth, then simmer until the
  liquid has evaporated about 10 to 15 minutes.  Season with salt and
  that's it!
  
  NOTE: Soft-textured chuck can be easily shredded between your fingers,
  however flank and brisket are dense enough that they require more.
  Tear the meat into small pieces then pulse small batches 3 or 4 times
  in a food processor, OR tear the meat in to small pieces, stab into
  piece with a fork (To secure it firmly on the cutting board) and claw
  at it with a second fork until finely shredded. The fork shredding
  gives the best results.
  From: Bill Jernigan                   Date: 05-12-95
  Homecook Ä
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:48:21, 02 May 2012
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