Subj : Re: Local Meats was: Knuckle
To   : Shawn Highfield
From : Sean Dennis
Date : Thu Jan 26 2023 11:51:46

-=> Shawn Highfield wrote to Ruth Haffly <=-

 SH> Of course we are the working poor here in Ontario so we have to find
 SH> any deal we can.                                               
                                                                    
I sympathize.  Because I now get $100 a month more in Social Security, my
food stamps/SNAP ($285 a month) was taken away from me because you know
being poor at the government's hands is a crime in the US.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Syrah
 Categories: Australian, Abc, Meat, Main
      Yield: 4 Servings
 
    750 g  Lean braising steak
           -or other stewing beef
      3    Medium carrots
      5 cl Garlic, peeled
      3    Medium onions
    375 ml Red wine
      1 tb Olive oil
           Sprig of fresh thyme
           -or 1 ts dry thyme
      2    Bay leaves
     12    Black olives, stoned
      2 tb Strong beef or chicken stock
           Salt and pepper to taste
 
  This should be done in advance: Cut beef into cubes about 2.5cm
  removing surplus fat. Chop carrots into similar sized pieces. Peel
  and quarter the onions.
  
  Marinate meat, garlic, carrot and onion in the red wine for at least 4
  hours, or overnight. Make sure you use a non-reactive container, such
  as glass or stainless steel.
  
  Drain meat and vegetables, reserving the liquor. Pat meat cubes dry on
  paper kitchen towel.
  
  Brown a few pieces at a time in the olive oil on high heat. Remove and
  continue until all are browned and removed.
  
  Add the wine, vegetables and garlic to the pan, along with the thyme,
  bay leaves, olives, stock and salt and pepper. Mix well and add the
  meat. Half cover the pan and allow to simmer very gently for at least
  2 hours.
  
  Serve with polenta or mashed potatoes, a green vegetable and the
  remaining wine.
  
  A nourishing cold weather treat named after the wine I use to prepare
  the sauce - which uses the Syrah grape and could be Shiraz or
  Hermitage. I like to serve it with polenta and Chinese bok choy.
  
  It benefits from preparing the meat the day before use.
  
  (C) 1997 Australian Broadcasting Corporation
  
  Typed by Glen Jamieson, February 2000
 
MMMMM

 SH> ... I wanted to be a comedian, but everybody laughed at me.

"I'm a stand-up comedian; I stand up, everybody laughs."

- Sean

.... A few puns make me numb but math puns make me number.
--- MMail/FreeBSD
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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