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How To make Beef Daube with Shiitake Mushrooms
4 lb Boneless beef chuck roast
2 Onions
3 Carrots
8 Thyme sprigs
2 Bay leaves
1 Rosemary sprig
2 ts Salt
2 tb Freshly ground pepper
4 Garlic cloves
4 x 1/2-inch strip orange peel
1 Bottle dry red wine;such as
Zinfandel or Burgundy (750 -ml) 1/3 c Salt pork; minced
2 tb Flour
1 c ;water
2 oz Dried shiitake mushrooms
-broken into 2 or 3 pieces -other left whole 12 oz Small pasta; such as
-seashells or orecchiette 1 c Parmesan cheese; freshly
-grated Parsley; chopped INStrUCTIONS: Cut the chuck into 2 to 2-1/2-inch cubes. Trim off any large pieces of fat. If using shanks, cut the meat from the bone in pieces as large as possible. Place the meat in a large nonreactive bowl. Quarter 1 of the onions and add to the meat along with the carrots, thyme, bay leaves, rosemary, half of the salt and half of the pepper, 2 garlic cloves and the orange peel. Pour the wine over all and turn to mix and immerse the ingredients. Cover and let marinate in the refrigerator overnight, or at least 4 hours. To cook, put the salt pork in a heavy-bottomed casserole large enough to hold all ingredients. Cook over medium-low heat until the pork releases its fat, about 5 minutes. Discard the crisped bits of pork. Dice the remaining onion and mince the remaining garlic cloves. Add to the pot and saute until translucent. Remove them with a slotted spoon and set aside. Drain the meat (reserve the marinade) and pat it as, dry as possible. Add a few pieces of meat to the casserole (do not crowd) and saute about 5 minutes, turning once or twice. The meat will darken, but will not truly "brown." Remove the meat with a slotted spoon and set aside. Continue until all the meat has been sauteed. Add the flour to the casserole and cook it until it browns, stirring often. Increase the heat to high, and slowly pour in the reserved marinade. Deglaze the pan, scraping up any bits clinging to the bottom. Return the onions, garlic, meat and its juices to the pan. Add the remaining salt and pepper, the water and the mushrooms and bring to a near-boil. Reduce heat to very low, cover with a tight fitting lid, and simmer for 2-1/2 to 3 hours, or until the meat can be cut with a spoon and the liquid has thickened. Remove from the heat. Discard the carrots, herb branches and the onion quarters. Skim off some, but not all of, the fat (some is necessary to coat the pasta). Prepare the pasta according to package directions; drain well. Transfer the pasta to a serving dish and ladle the sauce from the daube over it, adding more salt and pepper, if desired. Top with 1/4 cup of the freshly grated Parmesan cheese and the parsley.
Serve the daube directly from its casserole. Pass additional cheese at the table. Serves 6 to 8. PER SERVING: 665 calories, 35 g protein, 41 g carbohydrates 33 g fat (14 g saturated) 108 mg cholesterol, 776 mg sodium, 2 g fiber. Source: San Francisco Chronicle, 12/20/95.
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HOW TO COOK BEEF STEW
Ingrdients:
Beef chunks
garlic
onion
olive oil
potatoes
carrots
bell pepper
fresh thyme
fresh rosemary
red beans
chickpeas/garbanzos
bay leaf
salt
black pepper
beef knorr cube
sweet paprika powder
tomato paste
water
Pork Stew with Potatoes and Shiitake Mushrooms
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Pork Stew with Potatoes and Shiitake Mushrooms
Ingredients
1 pork tenderloin
1 tbs salt reduced soy sauce
1 tbs shaoxing wine
2 tbs cornstarch
3 small potatoes
25 g shiitake mushrooms
4 cloves garlic
1 knob ginger
1 dried chilli
2 bay leaves
Garnish
1 stalk spring onion
Stewing sauce
2 tbs salt reduced soy sauce
1 tbs dark soy sauce
1 tbs rice wine vinegar
1 tbs shaoxing wine
1/2 tsp pepper
1 tbs brown sugar
1/4 tsp five spice blend
1 cup water
For more details on how to make it please watch the video.
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Canning Chicken & Barley Soup, Dehydrating Shiitake Mushrooms, and Canning Beef Stew Meat
Canning Chicken & Barley Soup, Dehydrating Shiitake Mushrooms, and Canning Beef Stew Meat. Today was a big day for me. I found some of the best deals at my Grocery Store yesterday and had to can them and show you and dehydrate what I could and show you too. This Chicken and Barley Soup needs something when I finally open it up and cook it. I hope by then I will know what will make it jump out at us. LOL The Shiitake Mushrooms were such a great deal I could not pass those up. I got everyone they had. The London Broils for $4. I couldn't pass those up either. Got 6 of them and another roast and 4 small round steaks, cut them all up in chunks and canned them. Ended up with 7 quarts of Chicken soup, 7 quarts of Beef Stew Meat, and 1 packed pint of dehydrated mushrooms sealed with my food saver. Prepping for tomorrow because we never know what will happen!!