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Senhora do Convento Vintage Port 1999
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Tuesday, November 6, 2007
The Wine Messenger
Crock- Pot.com
I would like to recommend a personal recepie of Beef made in the Crock-Pot.
This takes 5-6 hours or more.
Beef (1 oxtail) ( oxtail cut cleaned and trimed ) 1.5 kg or any other beef
2-3 pices of other Beef ( soft shin or something similar )
1 Large Onion
1 Cup boiling water.
Worcestershire sause salt & pepper.
4 Table spoons Gravey Powder
4 Potatoes cut in half. Place in water until ready for use.
Carrots cut into rings.
Place beef and onions in Crock-Pot ,add salt and pepper & worcestershire sause.
Sprinkel the Gravey Powder over and the boiling water cover and leave.
This takes a long time . Do not open the pot until about 3 hours have passed.
Do not stir the meat as it will break up. LEAVE THE MEAT At this stage the meat is
not even ready , you may add Potatoes & carrots cut in half or small potatoes.
Push them under the Gravey.
Leave all to the Crock-Pot.
When the Meat is ready 5 or so Hours later and you find the Gravey is not thick
enough you may thiken it with more Gravey powder, or something els also if there is
not enough sause add more Boiling water to make enough sause. Only small amount.
If you find the meat is still not tender enough leave it for Longer.
It varies with the meat just remember when you cook again
Do not put more water in at the begining of the cooking stage as you will make soup.
The steam of the pot will do the cooking.
Serve with cooked rice . Or Cooked Stamp Mielies.
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