Text 7912, 101 rader
Skriven 2013-12-16 07:28:00 av Dave Drum (71986.cooking)
   Kommentar till text 7880 av Ruth Haffly (1:396/45.28)
Ärende: Stretch
===============
Ruth Haffly Said to Dave Drum about Stretch

RH>  RH> I go on fits & spurts but seldom make straight vegetable soup.
RH>  RH> Mine is usually chicken vegetable tho I picked up some beef
RH>  RH> soup bones the other day. Going to make some veggie beef soup,
RH>  RH> or at least the basis for it, probably next week.

I can't recall ever having anything called "chicken vegetable soup".

RH>  DD> I, on the other hand, never buy bones to make soup. If they
RH>  DD> aren't given then I salvage them from a 7-bone chuck roast or
RH>  DD> some shanks,

RH> We don't buy beef that often to get bones. Mostly when we do buy, it
RH> is boneless. Farmer's market one vendor was selling beef bones at
RH> $4.00/lb; I got a bag for about $2.40 (total) at Lowe's.

I don't buy meat to get the bones. But, if they are there I will dual 
(or triple) purpose them.

RH>  DD> ox-tail, or whatever. Same for chicken - if I buy Popeyes the
RH>  DD> bones go into a ZipLoc bucket in the freezer until I think I
RH>  DD> have enough to make it worthwhile to start a pot of stock.

RH> Personal preference but I don't put bones that have been gnawed on,
RH> in the stock pot. Chicken & turkey "extras" (necks and backs) go in
RH> the poultry stock bag until enough accumulates for cooking.

I figure that since I usually run the bones through the oven to "brown" 
them up and then boil the snot out of them with veggies and herbs and 
finally strain them out the stock anyway .... what's the harm?

RH>  DD>       Title: Ox Tail Stew
RH>  DD>  Categories: Stews, Beef, Chilies, Vegetables
RH>  DD>       Yield: 6 Servings

RH> I could get ox tails easily in HI, haven't noticed them out here.
RH> I Maybe need to look more; this sounds good on a cold, rainy night
RH> (as we're having right now).

Maybe if you press the service button and wait for the little white-
coated robot to out of the bowels of the cooler you could ask. Probably 
they don't put them out because they don't move out the bins quickly.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rustic Beef Caldo
 Categories: Beef, Vegetables, Herbs, Stews, Squash
      Yield: 6 servings

      3 lb Beef shank cross cuts; 1" to
           - 1 1/2" thick
      1 tb Oil
      2 c  Water
 14 1/2 oz Can beef broth
      2 tb Chopped fresh cilantro
      4 cl Garlic; minced
      2 ts (ea) salt & pepper
    1/2 ts Ground cumin
      5 c Coarse chopped cabbage
      2 md Ears corn; husked, in 3 pcs
           - each
    1/2 lb Small red-skinned potatoes;
           - halved or left whole if
           - very small
      1 lg Onion; in 1" pieces
      2 md Carrots; scraped, in 1" pcs
      2 md Zucchini; in 1" pieces
      2 md Tomatoes; in 1" pieces
      1    Lime; in wedges (opt) for
           - garnish

  Heat oil in stockpot over medium heat until hot. Brown
  beef shanks, in batches, on all sides. Pour off dripping.
  
  Return beef to stockpot. Add water, broth, cilantro,
  garlic, salt, pepper and cumin; bring to a boil. Reduce
  heat; cover tightly and simmer 1 3/4 to 2 hours or until
  beef is fork-tender.

  Add cabbage, corn, potatoes, onion and carrots to
  stockpot; return to a simmer. Reduce heat; simmer,
  covered, 20 minutes.

  Add zucchini and tomatoes; simmer, covered, 10 to 15
  minutes or until vegetables are tender.

  Garnish with lime wedges, if desired.

  Makes 6 servings

  Source: Sebastian Helton, TX, to the 2009 National Beef
  Cook-off, The Beef Council

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM
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