I have successfully concluded negotiations with Mrs Scroblene in the matter of a favourite comestible, which has long been absent from the pantry.
The discussions concern that well known delicacy Salt Beef, and an order went in yesterday to our local butcher for a sizeable chunk of best local brisket. It is in the salting bucket as we speak, together with several similar orders for like-minded residents of this Parish. I am scouring the library and elsewhere for the perfect recipe to cook it, and will almost certainly use the slow cooker for a modest six or seven hours. This may have to be located in the shed, as Mrs Scroblene is not very partial to beef these days, and to be fair, the aromas from slow cookers can take over the total house in some cases, sometimes the entire village, and therefore, a couple of days before Christmas, I will hold a vigil in near freezing temperatures aided and abetted by some Belgian beer, and maybe a bottle of vodka and a hero packet of Doritos for the said period of time...
10 comments:
Hmm... Chacun a son gout as they say. Bon appetit, but watch your blood pressure.
PS: That 'gout' above should have a little hat on it but I do not know how to do that. I was not referring to your foot problem from over-indulging in the finest port...
Sound delicious. We used to make sandwiches of slow-cooked brisket and fresh baked bread as a weekend treat.
It can turn a scraggy bit of meat into something very tasty.
Pictures of the operation are required,
It's a real Christmas treat, Reevers! BP normal as of a month ago, but this may well change if the Test Match prospects don't buck up...
I've been planning this for ages, Mr H! Your type of sandwich is the aim, and after all, salt beef is for Christmas, not for life!
Scraggy indeed, Elecs! Mrs S has a great slow cooker, which I will no doubt bugger up at some stage, so she'll demand another!
I buggered up her Creuset dish years ago, making beer...
If I can get a film for the Instamatic Mk 1, Thud, your command is my wish...
May I make a further suggestion: brine some ox cheeks for a day while you are about it and casserole them with onions and beef stock. It freezes very happily and comes back even more tasty. I hold it particularly good for young women because it helps get their iron levels up and stops them being all white and weedy.
Marvellous idea, WOAR!
Any cheap cuts, which take much longer, are usually the best! Same goes with lamb belly, it takes ages, but works out a fantastically rich dish!
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