Hay George (Et Al)
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wrote on 3 Feb 2024, 22:52 last edited by
Gonna have to pull out the slow cooker.
Did you go 4 hours?
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wrote on 3 Feb 2024, 23:03 last edited by Mik 2 Mar 2024, 23:04
Yah. Five, actually. The meat was prime stew beef from The Fresh Market. If you have them up there I highly recommend.
I cooked it in a Dutch oven at 275 and browned it first. The beef was falling apart tender. Cooked the noodles in the same onion-mushroom soup mix. Added halved mushrooms the last 90 minutes.
If I did it again I might add a little triple strength beef stock to the sauce - maybe a cup.
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wrote on 3 Feb 2024, 23:58 last edited by
In a Dutch oven in the oven?
Hmmmm
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wrote on 4 Feb 2024, 00:25 last edited by Mik 2 Apr 2024, 00:26
Yeah, I prefer it to slow cookers. For one thing I don’t have to drag one out. My stainless Dutch oven is in regular rotation.
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wrote on 4 Feb 2024, 00:45 last edited by
Yeah, I have a cast-iron Dutch oven - I use it for Schnitzel.
When did you add the noodles? Or did you cook them separately?
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wrote on 4 Feb 2024, 01:43 last edited by
Separately.
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wrote on 4 Feb 2024, 16:55 last edited by
Excellent the next day too.
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wrote on 6 Feb 2024, 19:43 last edited by
I have a rump roast. Would that work?
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wrote on 6 Feb 2024, 22:14 last edited by
@George-K said in Hay George (Et Al):
I have a rump roast. Would that work?
Bump for @mik, or any other foodie....
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wrote on 7 Feb 2024, 00:44 last edited by
Yeah, probably. You could cut it into cubes like stew meat. It would probably take about the same long slow cook to be tender.
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wrote on 7 Feb 2024, 00:50 last edited by
THat's what I'm thinking. I'll throw in some 'shrooms as well.
By the way, this AM at the grocery store, Mrs. George said, "We should do hot dogs for dinner tonite. So, Hebrew National (bun length) it was.
For me, some chopped onion, tomato wedges, whole grain mustard (!), and celery salt.
Mrs. George: sweet pickle relish, onion, tomato, mustard (God knows how we're still married)....ketchup. I didn't say a word.
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wrote on 7 Feb 2024, 00:56 last edited by
Texas red chili, cast iron cornbread and a big glass of milk here. Comfort food.
The hot dogs sound great. Getting hungry for them.
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wrote on 7 Feb 2024, 16:47 last edited by
BTW, rump roast is tough.
Ever make chili with it?
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wrote on 7 Feb 2024, 17:03 last edited by
I’m not sure I’ve ever cooked one. You could use it for chili, but a long cook.
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wrote on 7 Feb 2024, 17:27 last edited by
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wrote on 7 Feb 2024, 17:28 last edited by
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wrote on 7 Feb 2024, 20:44 last edited by
In hers, anyway.
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wrote on 7 Feb 2024, 20:57 last edited by
I wonder, if I marinate the rump roast overnight (in what, some soy sauce, wine, Worcestershire?) if it would be even more tender.
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wrote on 7 Feb 2024, 21:02 last edited by
Maybe if you cut it up first. Otherwise it’s too big for marinade to penetrate.
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wrote on 7 Feb 2024, 21:07 last edited by
That’s what I was planning.