Quoting Carol Shenkenberger to Jim Weller <=-

a big pot of Scotch broth

Bit meat high for us

I hadn't mentioned the proportions. It was actually pretty starch
heavy and meat light.

3 cups beef stock and 3 cups water with 2 tb wooster
2 tb additional beef pan drippings from the meatloaf
1 sm (about 10 oz) cross cut blade chuck steak, bone in
1 sm package (maybe 12 oz) lamb tips, mostly cartilage
1 c barley and 1/2 c split peas so 4 1/2 cups after soaking/boiling
1/2 c each carrots, rutabaga, and cabbage, so 6 cups of non meat
solids and maybe 16 oz (net) of meat making up 12 cups or 3/4
gallon of soup all told. So 2 oz meat per large bowl of soup.

Beef and lamb together another way ...

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

Title: Homemade Gyro Meat
Categories: Groundmeat, Lamb, Beef, Middle east, Sandwiches
Servings: 8

1 md onion, quartered
1 lb ground lamb
1 lb ground beef
5 garlic cloves
2 ts salt
1 ts dried oregano
1 ts cumin powder
1/2 ts ground black pepper
FOR THE SANDWICHES:
Pita bread
Onion slices
Tomato slices
Tzaztiki Sauce
Lettuce
Crumbled feta cheese

Preheat oven to 325 F, 163 C. Place the garlic cloves in a food
processor and pulse until very finely chopped. Add onion and puree
until smooth. Add ground meats with all of the spices. Pulse until
the mixture becomes like a paste. Scrape down the sides of the bowl
in between pulses. Place the mixture in a loaf pan. Compact it as
much as possible. Bake for 45 minutes til 1 hour.

Allow the pan to cool at room temperature completely. Refrigerate at
least 2 hours before removing from the pan. Remove from pan onto a
cutting board. Using a sharp serrated knife, slice it thinly. Pour
all of the pan juices over the slices along with any of the fat that
has gelatinized. It adds so much flavor when heating it up for the
sandwiches. At this point the gyro slices can be placed in a freezer
safe bag and frozen for future use.

To make the Gyro sandwiches, place a cast iron pan over medium heat
and cook the gyro slices until they are browned on both sides. Warm
the pita bread slightly. Place some chopped lettuce, onion and
tomato slices over the pita, the warm gyro slices and tzatziki sauce
with crumbled feta. Serve immediately. Enjoy!

Terry Pogue

From:foodwine

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

Cheers

Jim


... There are no recipes for leftover chocolate

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Re: Scotch broth
By: JIM WELLER to CAROL SHENKENBERGER on Wed Nov 21 2018 09:36 pm

THanks and saved!

xxcarol
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Quoting Carol Shenkenberger to Jim Weller <=-

Scotch broth

THanks and saved!

I found it a little too starchy and not meaty enough so yesterday I
bought some frozen cross cut beef shank chunks, tossed them into the
slow cooker, still frozen, on low in 2 cups of beef broth and 2 cups
of water and let that cook until I got up this morning, about 12
hours thawing and simmering altogether. I turned it off and went to
work. Tonight I pulled the meat and fat off the bones with my
fingers and got all the marrow from the bones, added everything
to the soup pot and reheated it. Tasted for additional salt and pper
and took it to the table. The result was perfect.




Cheers

Jim


... To make eggnog, you'll need rum or whiskey, eggs and nogs.

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Re: Scotch broth
By: JIM WELLER to CAROL SHENKENBERGER on Fri Nov 23 2018 11:36 pm

Scotch broth

THanks and saved!

I found it a little too starchy and not meaty enough so yesterday I
bought some frozen cross cut beef shank chunks, tossed them into the
slow cooker, still frozen, on low in 2 cups of beef broth and 2 cups
of water and let that cook until I got up this morning, about 12
hours thawing and simmering altogether. I turned it off and went to
work. Tonight I pulled the meat and fat off the bones with my
fingers and got all the marrow from the bones, added everything
to the soup pot and reheated it. Tasted for additional salt and pper
and took it to the table. The result was perfect.

Sounds good! I was just explaining how to use shrimp heads/tails and shells to make a deep seafood base.

Yummy for yours there!

xxcarol
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