Hay George (Et Al)

[Mik]

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.

[George K]

In a Dutch oven in the oven?

Hmmmm

[Mik]

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.

[George K]

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?

[Mik]

Separately.

[Mik]

Excellent the next day too.

[George K]

I have a rump roast. Would that work?

[George K]

@George-K said in Hay George (Et Al):

I have a rump roast. Would that work?

Bump for @mik, or any other foodie....

[Mik]

Yeah, probably. You could cut it into cubes like stew meat. It would probably take about the same long slow cook to be tender.

[George K]

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.

[Mik]

Texas red chili, cast iron cornbread and a big glass of milk here. Comfort food.

The hot dogs sound great. Getting hungry for them.

[Jolly]

BTW, rump roast is tough.

Ever make chili with it?

[Mik]

I’m not sure I’ve ever cooked one. You could use it for chili, but a long cook.

[George K]

@Jolly said in Hay George (Et Al):

BTW, rump roast is tough.

I'll go 8 hours....

[Aqua's Sister]

@George-K said in Hay George (Et Al):

I'll go 8 hours....

In your dreams.

[Mik]

In hers, anyway.

[George K]

I wonder, if I marinate the rump roast overnight (in what, some soy sauce, wine, Worcestershire?) if it would be even more tender.

[Mik]

Maybe if you cut it up first. Otherwise it’s too big for marinade to penetrate.

[George K]

That’s what I was planning.

[George K]

So, I marinated the (cut up) rump roast overnight in some balsamic vinaigrette salad dressing, and I added some Worcestershire sauce.

Browned the meat in my dutch oven in some veggie oil, then the butter and onion soup mix.

After about 3 hours, at 275 degrees, the meat was nice and tender. I added some red spuds, a quartered onion and some carrots....it's becoming a stew.

To cook the rest of the veggies, I added 2 cups of beef broth.

So far, pretty tasty, but I'll thicken the liquid with some instant mashed potatoes.