Saturday, October 10, 2009

Tonight's stew

amazingly, before I make it.

Check a pork neckbone in a baking pan. In another baking pan, bacon salt baby carrots and a chicken sausage.In another, baby fingerlings that have been olive oiled, salted and peppered. Put in an oven at 350. Cook until done.

Saute one chopped white onion, one small container chopped mushrooms, one small container prechopped celery. (lame, i know, but you can't buy one stalk of celery anymore). When half done, add some beef stock, and cook down further. Reserve.

Sear off two beef shins and add them to the final pot. cover with half subtle cider (not a sweetbomb) and half beef stock. A little red wine is always welcome. Sear off thee pounds of pot roast and add it, then add more liquid to barely cover.

When the pork neckbone is done, that goes in to. The chicken sausage doesn't go in at all - I get hungry when I cook.

Braise the meat until awesome, then remove the sauce (and neckbones), reduce by two thirds, and return to all the ingredients.