Captain Morgan
Chef Extraordinaire
I finally made a good one..
started with a couple pounds of beef short ribs and a pound or so
of beef flanken ribs (cut crosswise with the marrow exposed).
Put em in a stock pot with evoo and red wine, browned em up good,
then added water and simmered for an hour. Removed the bones,
cut the meat off and put back in with a head of garlic halved, a little
green pepper and black pepper...simmered into a great tasting beef stock.
added bite sized red potatos (raw) and cooked till just tender, then added
2 cans of french onion soup, bottle of V8 juice, some dried sweet corn
I got from up north (Copes), a bag of frozen mixed vegetables including okra (important), bag of frozen corn, half a stick of butter, healthy splash of woos and Franks hot sauce, bit of oregano and celery salt, just a hair of fennel seed and salt to taste.
looking good now
started with a couple pounds of beef short ribs and a pound or so
of beef flanken ribs (cut crosswise with the marrow exposed).
Put em in a stock pot with evoo and red wine, browned em up good,
then added water and simmered for an hour. Removed the bones,
cut the meat off and put back in with a head of garlic halved, a little
green pepper and black pepper...simmered into a great tasting beef stock.
added bite sized red potatos (raw) and cooked till just tender, then added
2 cans of french onion soup, bottle of V8 juice, some dried sweet corn
I got from up north (Copes), a bag of frozen mixed vegetables including okra (important), bag of frozen corn, half a stick of butter, healthy splash of woos and Franks hot sauce, bit of oregano and celery salt, just a hair of fennel seed and salt to taste.
looking good now
