veal "stew"
Mar. 1st, 2003 10:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cellioI'm pleased with the way the lunch I improvised for today came out.
I had thawed out the last chunk of that veal roast I bought for "vam" experiments. (We have since abandoned those experiments, at least for now.) Thursday night's D&D game went later than I'd expected, so I didn't do anything with it that night. Friday morning I put it, a can of chicken broth, half a can of water, some (frozen) carrots, spinach, barley, dried onions, one cut-up potato, salt, pepper, and oregano into the crock pot, set it on low, and went to work. (This was more liquid than I thought it would need, but I also wouldn't be home to monitor it.) I figured I'd cut up the meat into smaller bits when I got home; my eventual goal was stew, not a roast in liquid.
When I got home the meat was very tender and practically fell apart for me while I was cutting it up. (Result: smaller-than-planned pieces.) I put all of this back into the pot, along with one cut-up leek (I'd forgotten the leeks in the morning), more salt and pepper, and more spinach. This went into the fridge until the timed reheat this morning.
The meat was tender; sometimes my crock-pot stew is too tough, though I've never used veal before. The flavors mingled nicely. And it wasn't too much liquid, as it turned out. Next time I'll leave out the potato, and I might try rice instead of barley.
I had thawed out the last chunk of that veal roast I bought for "vam" experiments. (We have since abandoned those experiments, at least for now.) Thursday night's D&D game went later than I'd expected, so I didn't do anything with it that night. Friday morning I put it, a can of chicken broth, half a can of water, some (frozen) carrots, spinach, barley, dried onions, one cut-up potato, salt, pepper, and oregano into the crock pot, set it on low, and went to work. (This was more liquid than I thought it would need, but I also wouldn't be home to monitor it.) I figured I'd cut up the meat into smaller bits when I got home; my eventual goal was stew, not a roast in liquid.
When I got home the meat was very tender and practically fell apart for me while I was cutting it up. (Result: smaller-than-planned pieces.) I put all of this back into the pot, along with one cut-up leek (I'd forgotten the leeks in the morning), more salt and pepper, and more spinach. This went into the fridge until the timed reheat this morning.
The meat was tender; sometimes my crock-pot stew is too tough, though I've never used veal before. The flavors mingled nicely. And it wasn't too much liquid, as it turned out. Next time I'll leave out the potato, and I might try rice instead of barley.
(no subject)
Date: 2003-03-01 07:20 pm (UTC)On the 'vam': I wish I knew what to tell you. If I knew better how to cure a ham I could tell you how I thought adapting it to veal would work. I do think, though, that not giving you the recipe is rather selfish of the cook. I always give my recipes to people when asked; I think it's a nice way to make people happy :)