On 2016-03-11 4:59 PM, Ed Pawlowski wrote:
> On 3/11/2016 1:18 PM, Cheri wrote:
>
>>
>> One thing to me is....WHY boil off all the flavorful fat? oh well.
>>
>> I make mine in the oven. I love it, but usually only buy it a couple of
>> times a year.
>>
>> Cheri
>>
>>
>
> A technicality, you simmer, not boil. The flavor is not all lost. You
> cook it with potatoes, carrots, cabbage and they absorb a lot of the
> flavor.


Sorry. Not a technicality. There is a big difference in the way meat
turns out when simmered compared to when it is boiled. As my mother used
to say, a stew boiled is a stew spoiled.