Cheers for Chuck
Citrus Cottage Pie with Golden Mash
Lamb & Leek Koftas
Lamb Stuffed Vine Leaves
Roast Beef English Pesach Style
Spicy Lamb with Lentils
Salami, Mushroom Open Tart
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
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You will be familiar with chuck for stews and casseroles try this for a change - it's a lot quicker but be prepared you need to be a wino
You will need to ask the butcher to cut you 6 pieces of meat approximately 3.5cms (1½ins) thick by 7.5cms (3ins) across ie looks like a fillet (noisette) a thin slice will not do.
6 x 200g (appx) 6oz chuck
575ml (20 fl oz) stock
½ bottle of Rioja or full bodied red
8-10 cloves garlic peeled
Couple of bay leaves and bunch of thyme
1 small onion
50g (2oz) parve margerine to glaze sauce
Choose a pan the noisettes will fit into side by side.
Roughly chop the carrot and onion. Heat the wine, stock, herbs, vegetables and garlic in a pan till boiling. Cook together for 10 minutes. Lower the heat.
Place the meat in side by side and season. The liquid should cover the meat. Lid the pan. Cook for 10 minutes (15 if you like it well done) Remove the meat, carrot, onion, thyme and bay leaves and set aside in a warm place.
Reduce the liquid to about one third by fast boiling. Take off the heat, mash in the garlic and season then add the margarine, swirl around to dissolve - this glazes the sauce - do not put back on heat as it may well split.
Pour over the meat and vegetables and decorate with the thyme. Serve with Saffron Mash and fresh green vegetables.