On Sun, 16 Aug 2009 02:21:09 -0700, Lin >
wrote:

>Ophelia wrote:
>
>> Well you can't just leave it there!! Where is the recipe, woman!!! <g>
>>
>> ...for the boiled meat and vegetables, that is
>
>It's just one of those things passed on from mother to daughter. ;-)
>
>Basically, you use some sort of cheap flat roast with bone-in. Back then
>I would use an Arm or 7-Bone roast. Without browning or searing I would
>throw it in a large stock pot with just enough water to cover, add salt,
>quartered onions, course chopped celery and big thick chunks of carrot.
>and then I'd get it boiling. Let it simmer covered till the marrow and
>blood start making those grayish meat bubbles and the water is reducing.
>I would then add a large can (you know the big tall cans) of tomato
>juice, and perhaps more. My mom would use two cans, but she was making
>soup for a clan back then. Season with what you like -- for me it was
>salt, pepper and garlic. Sometimes a bit of oregano, thyme or a little
>rosemary. Jarred pimento is also a very lovely addition. I'd let it
>simmer all day. Midway I would add thinly sliced cabbage (a whole head)
>and let that cook till soft. About an hour or so before serving I would
>peel and add quartered potatoes. (At the potato stage, the meat should
>be falling away from the bone -- and if you want to fish the bones out
>this would be a good time to do so).
>
>You can see how easy it is to add other things at the last minute, or
>even days later to make it stretch -- like peas, green beans, limas. Oh,
>and mushrooms!!!! If I had some red wine in the house, I would add that
>to the stock early on as well. It was just one of those
>"catch-as-catch-can" meals that fed us well on the cheap.
>
>I would serve it with either a sweet cornbread or beer bread.
>
Oh, that sounds good! Putting chuck roast on the shopping list.


--
I love cooking with wine.
Sometimes I even put it in the food.