You take the meat that is used for steaks as well,(front shoulder?) the animal needs to be younger than 12 months old ( ), 1,5 kilos, put plums and onions cut in 4 in beer to rest for 15 minutes, add 3 spoons of honey when the 15 mins are up and put the meat in on of those ceramic/metallic pots that have a cover, pour the plums and onions and beer on it and cook it in the over for 2,5 hours at 180 celcious.
I forgot, while you prepare the mix, you "seel" the juices of the meat by frying it till it gets reddish on all sides and then transfer it in the pot.
After 1 hours and 15 minutes you add little round potatoes and check every 30 minutes for juices. If it dries you add warm water. Salt and pepper of course. Delicious and super easy!!! K
My H deep-fried our turkey for Thanksgiving. The peanut oil is good for a few more uses. I'm going to prepare shrimp and crab cakes to deep fry this evening.
We have SO many side dish leftovers from Thanksgiving... This will be just the thing to tie it together!
I'm going to try the beef dish next.
I am a decent cook. I just like to experiment, and it's been awhile! I'll take a recipe from a Greek!
Last night I took my boys to a steakhouse since my H had to work. It's owned by this Greek buy. He was all over the restaurant, checking in w/diners, making jokes, harassing the staff, etc... My S10 tells him. "You're so fun! Can I work here, too?" (Reminded me of you...)
Me-46, D-21, S15, S13
After many years w/my head in the sand... I FILED Divorced 6/2011
The average woman would rather have beauty than brains, because the average man can see better than he can think.
It's so easy and comes out looking very "difficult", all good cooks know how to "cheat", complain about the hours in the kitchen etc etc
I dont think it is a Greek receipe, it's nouvelle Greek cousine, LOL!!
I was a restaurant manager for 2 years. My stuff loved to work with me only that I would turn from loveable to bitch with no warning. Come to think of that period, I loved that work. K
I was a restaurant manager for 2 years. My staff loved to work with me only that I would turn from loveable to bitch with no warning. Come to think of that period, I loved that work.
Doesn't that come w/the territory of being a restaurant manager? The kitchen is a high-stress place w/so much going on and so much pressure to please the patrons so they'll return.
I'm sure you got a lot of great adrenaline rushes from that job. Not sure one can sustain it for too long though.
Sounds like a moroccan type beef you made. Yum. I see positives now. One step at a time.
FIB
Me 55; XW 47; 2 kids (S13, D11) Bomb 05/19/06 Original thread http://tinyurl.com/yg2ou2t Last anniversary 04/25/10, Divorced 5/12/10 Status: Loving father of 2 beautiful children;
), 1,5 kilos, put plums and onions cut in 4 in beer to rest for 15 minutes, add 3 spoons of honey when the 15 mins are up and put the meat in on of those ceramic/metallic pots that have a cover, pour the plums and onions and beer on it and cook it in the over for 2,5 hours at 180 celcious.