VikingWarlord
12-08-2007, 02:13 PM
My beef stew is so good, it actually brought one girl to tears. How many of you can say your cooking has made someone cry tears of joy?
Take a chuck eye roast and cut it into 1" cubes
For every pound of meat, marinate it in 1C Canadian whiskey, 1/8C soy sauce, and 1/8C worcestershire, minced garlic cloves, thyme (or Mediterranean basil), salt, pepper, and a hint of cinnamon and marinate it at for at least 6 hours, overnight is best
Put the meat and liquid in your crock pot along with cubed thin skin potatoes (Yukon Gold or red work fine), 8oz of sliced mushrooms, and some coarsely chopped onion, then 2 cans of beef broth. If you want, add carrots, celery, whatever else you want.
Cook it for about 7 hours on low, add a little corn starch, cook it down and thicken it up for another hour. Add salt and pepper to taste.
This is awesome when served either in a bread bowl or a regular bowl with a fresh Italian loaf.
That whiskey based marinade is the absolute best I've found for beef. The alcohol just rips apart the fibers and makes it remarkably tender. Since it cooks off, you're left with the flavor of the whiskey, and since I use Canadian for that, it's fairly sweet. Irish works well too, but I'm not about to cook with a bottle of Jameson or Bushmills. Cinnamon is also an excellent flavor with beef. If you've never tried it, just a pinch will go a long way and will give your meat a little bit of a twist when someone tries it. They won't be able to place it.
Take a chuck eye roast and cut it into 1" cubes
For every pound of meat, marinate it in 1C Canadian whiskey, 1/8C soy sauce, and 1/8C worcestershire, minced garlic cloves, thyme (or Mediterranean basil), salt, pepper, and a hint of cinnamon and marinate it at for at least 6 hours, overnight is best
Put the meat and liquid in your crock pot along with cubed thin skin potatoes (Yukon Gold or red work fine), 8oz of sliced mushrooms, and some coarsely chopped onion, then 2 cans of beef broth. If you want, add carrots, celery, whatever else you want.
Cook it for about 7 hours on low, add a little corn starch, cook it down and thicken it up for another hour. Add salt and pepper to taste.
This is awesome when served either in a bread bowl or a regular bowl with a fresh Italian loaf.
That whiskey based marinade is the absolute best I've found for beef. The alcohol just rips apart the fibers and makes it remarkably tender. Since it cooks off, you're left with the flavor of the whiskey, and since I use Canadian for that, it's fairly sweet. Irish works well too, but I'm not about to cook with a bottle of Jameson or Bushmills. Cinnamon is also an excellent flavor with beef. If you've never tried it, just a pinch will go a long way and will give your meat a little bit of a twist when someone tries it. They won't be able to place it.