Lusty Posted December 24, 2007 Report Share Posted December 24, 2007 Um,I'm serious. I want impress Mrs Lusty with my culinary skills tomorrow and I want to avoid dining on a dried out,second hand,Air-Wair boot! Thanx Link to comment Share on other sites More sharing options...
Julian2 Posted December 24, 2007 Report Share Posted December 24, 2007 Best to avoid the oven if you think the beef might be a bit tough. Get a big pot with a lid and brown the beef up in some olive oil of what ever other greasy stuff you can find. Keep turning so it doesn't stick. Chop up three of four onions, some carrots, tomatoes if you want and let them brown a bit. Once again stir to prevent sticking. As things heat up, add a little water and put the lid on. Keep an eye on it, adding a bit more water if it starts to stick to the pan. Salt, pepper, bay leaf, garlic et al can be added now. Depending on the size and age of the beef about three hours should do the trick on low heat. Serve with mashed spuds and cabbage. A nice cabbage dish is to chop a bit of bacon and onion, fry a little in butter then add thinly sliced cabbage and stir till it softens. Link to comment Share on other sites More sharing options...
Julian2 Posted December 24, 2007 Report Share Posted December 24, 2007 I had a little too much water at this stage, left the lid off and turned up the heat for a while. Thicken the juices for a gravy when you take the meat out. Link to comment Share on other sites More sharing options...
samak Posted December 24, 2007 Report Share Posted December 24, 2007 looks like a piece of Nok's sick waterbuffalo! the purulence makes a nice sauce and the carrots look like they got scarlet fever! enjoy your meal but don't get any closer! Link to comment Share on other sites More sharing options...
CTO Posted December 25, 2007 Report Share Posted December 25, 2007 I did this for the first time recently, was left in Bangers while wife went working up North, so maid and children and dad first went to Gullivers, then to the supermarket where I bought my first ever roast! I called my mm of course, who told me to heat the oven to about 300 something or medium high, cover it and veggies (I say potatoe, pumpkin, carrots and onion) with olive oil. I generously dusted the roast with a 4 in 1 Italian herbs, and cooked for a hour and half, my own addition. Turn veggies a few times. Was fantastic! Link to comment Share on other sites More sharing options...
Lusty Posted December 25, 2007 Author Report Share Posted December 25, 2007 Anyone ever tried Buffalo beef? Link to comment Share on other sites More sharing options...
samak Posted December 25, 2007 Report Share Posted December 25, 2007 sure! most of the beef in thailand you get is actually buffalo! the one which have worked over 10 years and can't be used anymore... Link to comment Share on other sites More sharing options...
Julian2 Posted December 25, 2007 Report Share Posted December 25, 2007 Plenty of cattle in the north. Far more than buff these days. You can go into a lot of markets and wholesalers and point out the cut you want while it's still quivering on the killing floor. Sure some of it's tough because of the type of cows that suit this climate which the reason that pot roasting is the way to go rather than risking an oven roast. I can assure you that that beef could have been sliced with a fork. Link to comment Share on other sites More sharing options...
Lusty Posted December 25, 2007 Author Report Share Posted December 25, 2007 Why do Asian cows look so skinny and undernourished? Link to comment Share on other sites More sharing options...
Torneyboy Posted December 25, 2007 Report Share Posted December 25, 2007 2 .5 hours in fan oven ..sprinckel salt and pepper on top . Boil the vegies for a minute max ..put in oven in the same tray as the roast for last half hour..perfect Link to comment Share on other sites More sharing options...
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