paulb104
Assistant Cook
Hey
I used to slow cook beef, pork and poultry all the time but that was about a decade ago. Yesterday at the supermarket they had a sale on butcher cut chuck steaks so I bought a pair and some fixins'.
We have a counter top oven, that's been neglected too long, so in it I put this:
two 28oz cans of whole white potatoes
one 14.5oz can of sliced white potatoes
2/3 cup frozen sweet corn
3/4 cup frozen peas
one pound baby carrots
3 fuji apples, peeled, cored, and diced
1 medium sweet white onion, diced
1 pound sliced cremini mushrooms
2 cups of water
1 cup of ketchup
2 chuck steaks, each about 3.4 pounds (they're very thick)
The canned veggies are because I'm disabled with a number of injuries and it's simply easier, and there's no seasoning because my wife doesn't like most seasoning. I never learned how to have a gentle touch with seasoning (at least not yet...).
The meat was submerged in the liquid and the oven was set to 160 degrees. At six hours I mixed it, five hours later I mixed and flipped the meat. Now it's almost 24 hours later, the meat is rare and nicely falling apart.
The reason I'm posting, though, is the broth, in that it has an add flavor. If I didn't know what was in it I'd have guessed there's too much celery in it. I say it's almost bitter, my wife says it's tangy.
I'm guessing that if I was knowledgeable and skilled in seasoning I'd know exactly what it needs. The opposite of bitter is sweet, and the opposite of tangy can also be sweet, so my first thought was to add sugar.
Then I decided *not* to and decided to post here first
Any thoughts?
Thanks!!!!
I used to slow cook beef, pork and poultry all the time but that was about a decade ago. Yesterday at the supermarket they had a sale on butcher cut chuck steaks so I bought a pair and some fixins'.
We have a counter top oven, that's been neglected too long, so in it I put this:
two 28oz cans of whole white potatoes
one 14.5oz can of sliced white potatoes
2/3 cup frozen sweet corn
3/4 cup frozen peas
one pound baby carrots
3 fuji apples, peeled, cored, and diced
1 medium sweet white onion, diced
1 pound sliced cremini mushrooms
2 cups of water
1 cup of ketchup
2 chuck steaks, each about 3.4 pounds (they're very thick)
The canned veggies are because I'm disabled with a number of injuries and it's simply easier, and there's no seasoning because my wife doesn't like most seasoning. I never learned how to have a gentle touch with seasoning (at least not yet...).
The meat was submerged in the liquid and the oven was set to 160 degrees. At six hours I mixed it, five hours later I mixed and flipped the meat. Now it's almost 24 hours later, the meat is rare and nicely falling apart.
The reason I'm posting, though, is the broth, in that it has an add flavor. If I didn't know what was in it I'd have guessed there's too much celery in it. I say it's almost bitter, my wife says it's tangy.
I'm guessing that if I was knowledgeable and skilled in seasoning I'd know exactly what it needs. The opposite of bitter is sweet, and the opposite of tangy can also be sweet, so my first thought was to add sugar.
Then I decided *not* to and decided to post here first
Any thoughts?
Thanks!!!!