Quoting Nancy Backus to Michael Loo <=-

using round roast / in stews is an abomination.

What would you use in a stew....?

You want tough cuts from working muscles with lots of connective
tissues (tendons, ligaments and gristle [cartilage]) that are made
of collagen (a protein) which melts into gelatin. Well marbled fatty
pieces from the neck and shoulder (chuck), brisket (the fatty point
cut, not the flat) and plate (naval beef) are all good but the round
(rear hip [rump] and upper leg above the knee), even though it has a
lot of connective tissues too, is just too lean. Bottom sirloin
(flap meat or sirloin tip) is OK.

Bony bits are great too as bone yields both collagen and marrow. So
short ribs, "ox" tail and cross-cut shanks (shin) are all wonderful.

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

Title: Calapurca
Categories: Stews, Lamb, Beef, Chicken, Latin amer
Yield: 8 Servings

1 1/2 c Giant white corn
2 1/2 lb Potatoes
2 tb EVOO
1 lg Onions; chop fine
1/2 ts Cumin, ground
1 ts Paprika
1 1/2 lb Lamb shanks
1 1/2 lb Beef shanks, cut
2 Carrots; cut in 6 pieces
1 1/2 lb Chicken pieces
3 Garlic cloves; halved
4 Celery leaves
1 beef or chicken stock cube
Salt
Black pepper; ground fresh
Parsley leaves; Chop fine

Calapurca is northern Chile's take on Cazuela, a mixed meat stew.
It uses giant white corn, called maiz pelado, rather than sweet
corn. The dish incorporates three different kinds of meat, cooked
and then boned.

Follow instructions on the corn package, which may include
soaking it in a pot of water overnight. (It's hominy- JW)

Boil the potatoes. When they are tender, remove them, peel and
thinly slice them.

Heat the oil in a skillet over medium heat. When the oil is hot
but not smoking, add the onion, cumin, and 1 teaspoon of paprika.
Stir continuously until the onion is translucent.

Meanwhile, put the lamb, beef, and carrots in a very large pot,
along with 3 1/2 quarts of salted water. Cover and bring to a
boil, removing any fat that rises to the surface. After 15 minutes,
add the chicken, garlic, celery leaves, bouillon cube, and black
pepper to taste. Reduce the heat to medium and continue cooking,
covered, until all of the meats are cooked and tender, or about 30
to 45 minutes after adding the chicken. Add more water as you cook,
if necessary, to maintain the level of liquid.

Remove the cooked meats and stir the onion mixture into the pot.
Cover the pot and remove it from the heat. When the meats have
cooled enough to handle them, shred the meat into pieces. Discard
the bones.

Bring the stew back to a boil, then add the meats, potatoes,
giant white corn [unless otherwise instructed], and additional salt,
pepper, and paprika to taste. Stir for a couple of minutes, then
remove the pot from the stove. Sprinkle with parsley before serving.

Recipe by: Digna Manuela Espinoza

Source: Tasting Chile by Daniel Joelson

MMMMM

Cheers

Jim

... The Mall of America is actually owned by Iranian-Canadians.

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Quoting Jim Weller to Nancy Backus on 11-12-18 20:52 <=-
Quoting Nancy Backus to Michael Loo <=-

using round roast / in stews is an abomination.

What would you use in a stew....?

You want tough cuts from working muscles with lots of connective
tissues (tendons, ligaments and gristle [cartilage]) that are made
of collagen (a protein) which melts into gelatin. Well marbled fatty pieces from the neck and shoulder (chuck), brisket (the fatty point
cut, not the flat) and plate (naval beef) are all good but the round
(rear hip [rump] and upper leg above the knee), even though it has a
lot of connective tissues too, is just too lean. Bottom sirloin
(flap meat or sirloin tip) is OK.

Growing up, we always used chuck stew beef... Lately I just use shortcut
beef (Hormels beef tips and gravy)... I can see where all those would be
good for using in stew.... :)

Bony bits are great too as bone yields both collagen and marrow. So
short ribs, "ox" tail and cross-cut shanks (shin) are all wonderful.

Yup, those would be, too....

Follow instructions on the corn package, which may include
soaking it in a pot of water overnight. (It's hominy- JW)

Bring the stew back to a boil, then add the meats, potatoes,
giant white corn [unless otherwise instructed], and additional salt,

Unless it's tastier than from a can, instructions here would probably be
to leave it out.... ;)

ttyl neb

... A day without sunshine is like night.

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Re: beef stew meat
By: JIM WELLER to NANCY BACKUS on Mon Nov 12 2018 08:52 pm

Bony bits are great too as bone yields both collagen and marrow. So
short ribs, "ox" tail and cross-cut shanks (shin) are all wonderful.

Perfect timing!

AS we seege into winter here (ok, not as cold as where you are but it's all relative to what you are used to), meals like this come to the fore for us.

I love Ox-tail! Most recent experiement is to mix in some Gai Lan (chinese broccoli) stems and add the leaves only at the end to wilt. I also added pea greens at the last of the cooking for te current batch and liked that a lot.

xxcarol
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* Origin: Shenks Express (1:275/100)

Quoting Carol Shenkenberger to Jim Weller <=-

Bony bits are great / short ribs, "ox" tail and cross-cut shanks

Perfect timing! AS we seege into winter meals like this come to
the fore / I love Ox-tail!

This weekend's cold weather dish here was a big pot of Scotch broth:
purchased beef stock, additional beef fat (pan drippings from a
previous meatloaf), cross cut blade chuck steak, lamb riblets (rib
tips), barley, split peas, carrots, rutabaga, and cabbage flavoured
up with Wooster sauce, coriander, parsley, black pepper and thyme.

I used regular white pearled barley but I've been reading about this
stuff recently:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: About Black Barley
Categories: Grains, Info, Ethiopian
Servings: 1 info file

black barley

This barley, with its bran layer intact, cooks up with a glossy,
rich black sheen. It has been prized for generations in Ethiopia.Its
origin dates back to there. Whole grain with entire bran layer
intact. Holds very well for banquets or in steam tables/buffets.
Incredible for soups and stuffings. Shiny, black appearance adds to
pilafs and salads. Use for Vegetarian, Mediterranean, African and
American cuisines. Store in a cool and dry environment.

Preparation and Cooking Instructions:

Stovetop: Bring 5 qts. water or stock to a boil. Stir in 2 lbs.
Black Barley, reduce heat and simmer covered for 45 mins. To reduce
starch, stir barley before draining excess cooking liquid.

Steamer: In a full hotel pan, combine 4 1/2 qts. hot water or stock
with 2 lbs. Black Barley, steam uncovered for 45 mins. To reduce
starch, stir barley before draining excess cooking liquid.

Combi Oven: In a full hotel pan, combine 4 1/2 qts. hot water or stock
with 2 lbs. Black Barley. Cover and cook for 45 mins. at 350 F. To
reduce starch, stir barley before draining excess cooking liquid.

Convection Oven: In a full hotel pan, combine 1/2 qts. hot water or
stock with 2 lbs. Black Barley. Cover and cook for 45 mins. at 350
F. To reduce starch, stir barley before draining excess cooking
liquid. Yield: 24 half-cup servings.

From:www.Inharvest.Com

MMMMM-------------------------------------------------
MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: African-Spiced Black Barley With Okra And Tomatoes
Categories: African, Ethiopian, Grains, Vegetarian
Servings: 4

1 1/4 c black barley
3 1/2 TB vegetable oil
1 md onion, finely chopped
2 md tomatoes, peeled, coarsely
chopped
1 lg garlic clove, minced
1/2 ts ground cumin
1/2 ts ground coriander
1/4 ts cinnamon
1/4 ts cayenne pepper
1 pn ground cloves
1 c water
1 lb small okra, stems trimmed
Salt

Ethiopian black barley, a darker variety of pearled barley, is
currently being cultivated in Arizona and California. The grain
splits open to reveal a bright white center.

In a medium saucepan, cover the barley with water and bring to a
boil. Cover and simmer over low heat, stirring occasionally, until
the barley has split and is tender but still slightly chewy, about
45 minutes. Drain the barley and transfer to a bowl.

Wipe out the saucepan and heat 1 1/2 tablespoons of the oil in it.
Add the onion and cook over moderately low heat, stirring, until
tender, about 5 minutes. Add the tomatoes and cook over moderate
heat until their juices thicken, about 4 minutes. Add the garlic and
cook until fragrant, about 2 minutes. Add the cumin, coriander,
cinnamon, cayenne and cloves and cook, stirring, until fragrant,
about 3 minutes. Add the barley and the water, cover and simmer over
low heat until the flavors are nicely blended, about 4 minutes. In a
large skillet, heat the remaining 2 tablespoons of oil until almost
smoking. Add the okra and cook, turning once, until browned on both
sides, about 6 minutes. Season the okra with salt and stir into the
barley. Season the barley with salt and serve hot.

Make Ahead: The recipe can be prepared through Step 2 and
refrigerated for up to 2 days. Bring back to a simmer before
proceeding.

Suggested Pairing: This spice-rich vegetable stew warrants an
equally spicy red with a texture to match. A California Zinfandel is
just right, particularly if the stew accompanies a hearty meat dish.

Marcia Kiesel

From: Www.Foodandwine.Com

MMMMM-------------------------------------------------



Cheers

Jim


... There are 2 kinds of people;those who finish what they start & so on

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Re: beef stew meat
By: JIM WELLER to CAROL SHENKENBERGER on Sun Nov 18 2018 09:41 pm

Bony bits are great / short ribs, "ox" tail and cross-cut shanks

Perfect timing! AS we seege into winter meals like this come to
the fore / I love Ox-tail!

This weekend's cold weather dish here was a big pot of Scotch broth: purchased beef stock, additional beef fat (pan drippings from a
previous meatloaf), cross cut blade chuck steak, lamb riblets (rib
tips), barley, split peas, carrots, rutabaga, and cabbage flavoured
up with Wooster sauce, coriander, parsley, black pepper and thyme.

Oh man! That sounds awesome!

Bit meat high for us but we are (yet again) unique in traveling a road less trod in that we are low meat eaters. Might be yours fits but we'd happily make it and sue the leftovers in smaller amounts as sides.

Don't worry, I still do pulled pork, it takes us longer to eat it up is all.

xxcarol
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* Origin: Shenks Express (1:275/100)

Quoting Carol Shenkenberger to Jim Weller on 11-17-18 10:45 <=-

Re: beef stew meat
By: JIM WELLER to NANCY BACKUS on Mon Nov 12 2018 08:52 pm

Bony bits are great too as bone yields both collagen and marrow. So
short ribs, "ox" tail and cross-cut shanks (shin) are all wonderful.

I love Ox-tail! Most recent experiement is to mix in some Gai Lan (chinese broccoli) stems and add the leaves only at the end to wilt. I also added pea greens at the last of the cooking for te current batch
and liked that a lot.

I love ox-tail, too.... but so far haven't cooked it myself... have only
had it at a neighborhood restaurant that serves Dominican food... theirs
is just so good.... :) One of these days, I might take the effort to do
it myself... :)

ttyl neb

... ...And the RESET button lets you re-run AUTOEXEC.BAT.

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