Naughty Cal Posted February 25, 2014 Report Share Posted February 25, 2014 Add a chopped onion, mushrooms, carrots, diced beef shin and some beef stock to an oven proof dish. Cook in the oven at 140 degrees for three hours. I usually make this the night before, store in the fridge and then reheat in the microwave. Tonight I served this with Yorkshire pudding and mashed root vegetables (sweet potato, swede, parsnip and potato) 1 Link to comment Share on other sites More sharing options...
Taslim Posted February 25, 2014 Report Share Posted February 25, 2014 I'd raise a fork to that! Thank's Some green peas on the lower left hand quarter to pimp it up? Link to comment Share on other sites More sharing options...
Jackster Posted February 25, 2014 Report Share Posted February 25, 2014 Looks lovely! Link to comment Share on other sites More sharing options...
Naughty Cal Posted February 25, 2014 Author Report Share Posted February 25, 2014 I'd raise a fork to that! Thank's Some green peas on the lower left hand quarter to pimp it up? You can pretty much serve with any veg you have to hand. Thought we had some green beans but alas the fridge said otherwise! Will just say that it was seasoned with Hendersons relish and plenty of cracked black pepper. Link to comment Share on other sites More sharing options...
MtB Posted February 25, 2014 Report Share Posted February 25, 2014 I notice of of the control knobs appears to be missing from your hob. MtB P.S. How do you make the yorkshire puddings come out so well?! Link to comment Share on other sites More sharing options...
Tuscan Posted February 25, 2014 Report Share Posted February 25, 2014 I always add some kidney for flavour. Our local butcher whose good had a special 5lbs of shin for £12 last week. Link to comment Share on other sites More sharing options...
Naughty Cal Posted February 25, 2014 Author Report Share Posted February 25, 2014 I notice of of the control knobs appears to be missing from your hob. MtB P.S. How do you make the yorkshire puddings come out so well?! All knobs on the hob are present and correct thank you! Yorkshire puddings need scalding hot fat, the right mixture of egg flour and milk, plenty of practise and a good helping of good luck! I always add some kidney for flavour. Our local butcher whose good had a special 5lbs of shin for £12 last week. Hmm didn't have any kidney. Was using up some of what meat is left in the freezer before the next delivery arrives! Think we might need a bigger freezer! Link to comment Share on other sites More sharing options...
MtB Posted February 25, 2014 Report Share Posted February 25, 2014 Yorkshire puddings need scalding hot fat, the right mixture of egg flour and milk, plenty of practise and a good helping of good luck! Either that, or a Tesco nearby. I find frozen yorkshire puddings surprisingly good! MtB Link to comment Share on other sites More sharing options...
jelunga Posted February 25, 2014 Report Share Posted February 25, 2014 Add a chopped onion, mushrooms, carrots, diced beef shin and some beef stock to an oven proof dish. Cook in the oven at 140 degrees for three hours. I usually make this the night before, store in the fridge and then reheat in the microwave. Tonight I served this with Yorkshire pudding and mashed root vegetables (sweet potato, swede, parsnip and potato) Even better Rachel, is to cook it for 12 mins at high in a pressure cooker. Or try Ox cheek. Cheaper and a bit more tasty than shin. But I know a pressure cooker might be a bit old fashioned for a youngster like you! Link to comment Share on other sites More sharing options...
BlueStringPudding Posted February 25, 2014 Report Share Posted February 25, 2014 Ox cheek is great. If you're a cheapskate like me and out at work a lot, then you can make a really good slow cooked stew in a Wonderbag. Safe to leave unattended as it cooks with the residual heat in the pan. I leave mine anything from 3 hours to 10 hours and end up with a still hot yummy dinner. It's my winter thing that I do. Hungry now. http://nb-wonderbag.com/ Link to comment Share on other sites More sharing options...
Starcoaster Posted February 26, 2014 Report Share Posted February 26, 2014 I'd totally eat those Yorkshire puddings. Link to comment Share on other sites More sharing options...
Naughty Cal Posted February 26, 2014 Author Report Share Posted February 26, 2014 Either that, or a Tesco nearby. I find frozen yorkshire puddings surprisingly good! MtB Being a Yorkshire lass through and through I wouldn't be seen dead serving pre made or frozen puddings. Would probably be lynched for serving them as well! Link to comment Share on other sites More sharing options...
jelunga Posted February 26, 2014 Report Share Posted February 26, 2014 Being a Yorkshire lass through and through I wouldn't be seen dead serving pre made or frozen puddings. Would probably be lynched for serving them as well! Yup. Same here. My Yorkshire mother would not be impressed if I used Aunt Bessies type stuff. Anyway, whats difficult? Link to comment Share on other sites More sharing options...
Machpoint005 Posted February 26, 2014 Report Share Posted February 26, 2014 That's my kind of cooking. Good with a slosh of beer in it, to lift the gravy (nothing too bitter). Bung it in the bottom of the Aga then go to the pub for a couple of hours or so. Link to comment Share on other sites More sharing options...
cotswoldsman Posted February 26, 2014 Report Share Posted February 26, 2014 I put mine ontop of stove and never eat the same day always better when reheated. I do enjoy your recipes Rachel thanks for taking the time. Link to comment Share on other sites More sharing options...
Naughty Cal Posted February 26, 2014 Author Report Share Posted February 26, 2014 That's my kind of cooking. Good with a slosh of beer in it, to lift the gravy (nothing too bitter). Bung it in the bottom of the Aga then go to the pub for a couple of hours or so. Indeed. Also good in the slow cooker. Stick it on in the morning and when you moor up after a long days cruising you have a nice hot meal awaiting. Link to comment Share on other sites More sharing options...
8 Hairy Feet Posted February 26, 2014 Report Share Posted February 26, 2014 Also ,if you make your pudding batter the day before that's good too! Link to comment Share on other sites More sharing options...
Machpoint005 Posted February 26, 2014 Report Share Posted February 26, 2014 That's one thing the Aga can't do well - Yorkshires. And the Memsahib hails from England's no.1 county so I believe her. Link to comment Share on other sites More sharing options...
Naughty Cal Posted March 4, 2014 Author Report Share Posted March 4, 2014 Works well witch chicken as well. Link to comment Share on other sites More sharing options...
MtB Posted March 4, 2014 Report Share Posted March 4, 2014 Yup. Same here. My Yorkshire mother would not be impressed if I used Aunt Bessies type stuff. Anyway, whats difficult? 'Predictability' is my difficulty. Sometimes they come out brilliantly, other times rubbish. I find opening the freezer far simpler and more reliable! MtB Oh, and actually having all the ingrediments in stock when the need to have them arises unexpectedly! An egg especially. And another thing too ...why do so many people miss the letter 'm' out of the word 'ingrediments'? Link to comment Share on other sites More sharing options...
BEngo Posted March 23, 2014 Report Share Posted March 23, 2014 And another thing too ...why do so many people miss the letter 'm' out of the word 'ingrediments'? Cos it's off visiting with the condients. N Link to comment Share on other sites More sharing options...
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