Charlotte
Senior Cook
Hello and thanks in advance!
48 hours ago I used only half the beef pieces that I had marinated in order to make shish kebob on the BBQ.
Now I need to use the other half of this marinated beef, and would like to convert it to a slow cooker recipe that would have carrots, onions, celery, and maybe some herbs.
Presently the beef is still in a ziploc bag in the fridge, there are actually about 1.5 cups of this rub/marinade mixture with it. I can extend the marinade with water if need be and I can also thicken it after it has all cooked, again if need be.
I would cook this for most of the day tomorrow, starting at 9 a.m. while I am at work and have it ready for 6 p.m. when I get home and greet my guests.
Any suggestions?
Do any of you think this is a good idea?
What else would you serve with it?
My guests are from Japan so I will not serve rice as there is no way I can do rice as well as they do.
Even though our temperature has been qutie hot lately I was thinking of getting some sweet potatoes and serving them mashed.
Thanks for the help!
48 hours ago I used only half the beef pieces that I had marinated in order to make shish kebob on the BBQ.
Now I need to use the other half of this marinated beef, and would like to convert it to a slow cooker recipe that would have carrots, onions, celery, and maybe some herbs.
Presently the beef is still in a ziploc bag in the fridge, there are actually about 1.5 cups of this rub/marinade mixture with it. I can extend the marinade with water if need be and I can also thicken it after it has all cooked, again if need be.
I would cook this for most of the day tomorrow, starting at 9 a.m. while I am at work and have it ready for 6 p.m. when I get home and greet my guests.
Any suggestions?
Do any of you think this is a good idea?
What else would you serve with it?
My guests are from Japan so I will not serve rice as there is no way I can do rice as well as they do.
Even though our temperature has been qutie hot lately I was thinking of getting some sweet potatoes and serving them mashed.
Thanks for the help!