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Old 09-19-2007, 09:55 AM   #11
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Have you ever tried Katie Eís foil roast method. Iíve made it three or more times so far, and itís fabulous. It doesn't shred and fall apart like other braising techniques, and is instead sliced (very easily sliced at that). The meat holds together and is incredibly tender and juicy. It doesnít dry out, is fork tender, and makes its own gravy. Itís super simple too.

The more I think about it, the more I think Iíll be making this again in the next day or so!
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Old 09-19-2007, 09:58 AM   #12
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i'm back. you can use fresh (chopped) or dried herbs in the flour mix, with s&p. like jeff said, press ointo meat, then sear on all sides. i like a butter/evoo mix.

then, pop into the slow cooker, and add veggies. whole veggies, if you want to eat them "seperately", or diced, if you'd like to blend them into the gravy to help thicken it and add some flavor at the end.
add enough liquid, maybe red wine or beef stock, to come up to about 1/3rd of the meat.
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Old 09-19-2007, 10:15 AM   #13
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I've got some debating to do.
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Old 09-19-2007, 10:57 AM   #14
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Of course, you could make goulash, chili, boeuf bourguignon as well.
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Old 09-19-2007, 11:02 AM   #15
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Quote:
Originally Posted by Andy M. View Post
Of course, you could make goulash, chili, boeuf bourguignon as well.
or slice it thin and make steak sandwiches with onions and peppers...a little swiss cheese....ooh, that sounds good. OK, now I know where I am going for lunch.....
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Old 09-19-2007, 11:26 AM   #16
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Yeah...not really in the goulash mood yet. The other two I made recently. Bucky's, Katies and Jeff's look good so far. I need to broaden my horizons.
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Old 09-19-2007, 01:30 PM   #17
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Steak pizzaola

I love this stuff! Ridiculously easy, too.

Cooks.com - Recipe - Steak Pizzaola

Lee
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Old 09-19-2007, 03:32 PM   #18
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Can you point to the "
ANGUS AREA?"
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Old 09-19-2007, 03:36 PM   #19
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I would braise it with a standard mire poix and combination of veal stock, port wine, and red wine, then serve it with a parsnip and horseradish puree.

And for Amy, Fisher's Mom, Katie E., and Jeekinz, some green garlic foam to top it off.
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Old 09-19-2007, 04:29 PM   #20
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Originally Posted by buckytom View Post
how about making and herb flour to rub on the meat, sear it in evoo and butter on all sides, put in crock pot with a bottle of red wine, a few sprigs of thyme and some onions/carrots/celery, let it cook until falling apart. blend veggies into remaining liquid to make gravy.

or, since fall's coming, how about a sauerbraten?
hey buckster, is this the pot roast recipe you posted?
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