On Fri, 11 Mar 2016 17:45:22 -0500, Dave Smith
> wrote:

>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.

Forget any instructions you may have seen for boiling in a large
amount of water and throwing the water away. Treat the meat like a
pot roast. Put the meat in a reasonable sized pot, not to big not too
small. Add water and spices about on third up the meat. Bring to a
boil, immediately reduce heat to a simmer. Simmer until almost done,
then add carrots, potatoes and cabbage. Continue to cook until the
vegetables are done. Serve the remaining liquid alongside as a sauce
to pour over the meat and vegetables.
Janet US