Posts Tagged ‘beef’

For the love of all that is holy,

July 19, 2008

don’t try to make my liver treat recipe out of beef livers instead of chicken.

It worked out pretty well eventually, but I had to use excess hot water to get the meat pureed, and work extra hard to get it all processed without loosing a hand. (Only one small cut!) The house still doesn’t smell quite right.

However, I did manage to make the treats drier, which was my original intent.  I added another half cup of cornmeal, and a whipped egg.  The batter turned into a workable dough which I pressed into a 13X9 inch baking dish, scored, and baked for about 2½ hours at 250ºF.  Jeffery spent those two and a half hours, plus the time it took to build the dough neurotically running into the kitchen, whinging,  licking the backs of my knee, and running around the house like a loose ping pong ball.

The original recipe can be found here:

Oven pot roast.

April 19, 2008

3 lb chuck roast
½ cup flour
Salt and Pepper
2 tbs olive oil
1 medium onion, sliced
2/3 cup red wine
1 tbs fresh thyme leaves
1 cup carrots, chopped
6 small Yukon gold potatoes, chopped
2 tbs flour

Apply salt and pepper to all surfaces of the chuck roast. Mix together flour, salt and pepper in a large ziplock bag. Place roast in bag, seal, and shake to coat. Heat olive oil in oven safe pan. Brown the roast on all sides until dark and crusted. Remove meat from pan. Add onions, stirring until just soft. Deglaze pan w/ red wine. Place roast back in pan with onions, piling some onions on top of the roast and leaving some under it. Add fresh thyme leaves. Cover tightly. Place in oven at 280F for about 2 hours. Remove and reserve pan drippings if liquid layer is more than ¼ way up the side of the beef. Add carrots and potatoes. Recover and cook for another hour or until the roast is falling off the bone. Remove roast and vegetables from the pan. Remove about ½ cup of the pan drippings and whisk in flour with a fork. Bring remaining drippings to a simmer adding beef broth if necessary to obtain desired volume. Whisk in flour mixture and allow to thicken, simmering over low heat. Serve over meat and veg.

As it turns out, Lunch and Dinner are very tasty steers.