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1.5 pounds cubed beef olive oil 3-4 cloves garlic Brown the meat in the olive oil in a big pot, and when it's brown all over, throw in the garlic and let it sizzle for a minute or two. 4-5 cups beef stock (you can use bouillon cubes if you want, any flavor except fish) 1 cup of red wine 1 cup of beer** 2 T tomato paste 1 T steak sauce (seriously) 1 T worcestershire sauce 1 T sugar 1 T parsley 1 T thyme 2 tsp marjoram 2 bay leaves salt pepper **beer should be of some thick variety, like Guinness, stout, porter, etc. I've been using this Sierra Leone porter from Trader Joe's -- it tastes rather like coffee, which adds a nice bitterness. After garlic has been sizzling, throw all of the above ingredients into the pot with the beef. Bring to a boil and then lower heat to a simmer. While all that's cooking cut up the following and cook in a separate pan: 1 onion a bunch of carrots new potatoes (or a bag of those red, white, and blue potatoes Trader Joe's) butter to coat Cook that for about 20 minutes. Then throw those things into the stew pot with the beef, and cook for about ~40 minutes or until beef and potatoes are done. Eat and kiss yourself. |
potatoes (or if you're like my mother and want both, just reduce the number of potatoes and cut very small). I also made this once with parsnips instead of potatoes. I don't recommend doing that. |
ernest gallo is dead. what's the word? thunderbird! how's it sold? good and cold! what's the jive? bird's alive! what's the price? thirty twice! |
but I left the recipe at my dad's house and had to improvise. |
We always used to do Corned Beef and Cabbage for St. Patty's Day, but this year I'm doing Beef with Guiness. I'd post the recipe, but well, I have a LOT of work to do right now. Tonight I'm making Kota Rigonata for dinner. Yum. |
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Besides, I'm staying very close to home for a while. |
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Why can't you just be americans? I'm just a kiwi. In fact when they ask for race on stupid forms, I tick other and write New Zealander. I'm not NZ European. I'M A KIWI. |
a lot of immigrant groups who came to america - like the irish - weren't exactly welcome, and used their identity as irish-american for solidarity. same with italians, chinese, etc. in texas (where i life now) there are towns founded by germans, czechs, and mexicans that retain vestiges of their heritage. texas would be a much worse place without 'em. my grandparents never actually mentioned ireland or seemed to have any interest in the "old country." but my grandmother would sing irish songs and my grandfather was a member of the royal order of the hibernians - basically just a lodge where they could go to get away from their wives and drink. we celebrated st. patrick's day not as drunken debacle but like an irish-american thanksgiving. i'm american; i admit it's mostly meaningless to call myself anything else. but it's fun, and americans like a bit of fun. what's the big deal? |
in Italy. [My dad's an atypical Italian, though, very stoic (and Stoic) and quiet.] |
I can understand it now because of the sheer numbers of imigrants the USA would of had - so that acutally makes sense - whereas before I never would of thought of it like that - our history lessons were focused on the UK/World Wars/Maori-NZ - not the USA - except in reference to when they saved our asses in the War. Plus we never really had a lot of immigration - some chinese in the gold rush days - but thats about it. I think it started getting more popular in the 70s, especially with the Pacific Island cultures - and now of course Spidy, I think you're okay - its the many greats that I think is weird ;) I would never identify myself as Cornish or English because thats where my great great great great grandparents came from. |
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This St Patricks day, Andrew flies to Japan. I am going to get my hair done and watch bad movies and have a couple of quiets. I can't deal with bars and clubs, and 18 year old drunk chicks anymore. I'm old OLD. How did this happen to me? |
that was a hit before your mother was born Though she was born a long, long time ago Your mother should know Your mother should know Sing it again Let's all get up and dance to a song that was a hit before your mother was born Though she was born a long, long time ago Your mother should know Your mother should know Lift up your hearts and sing me a song that was a hit before your mother was born Though she was born a long, long time ago Your mother should know Your mother should know Your mother should know Your mother should know Da da da da da da da da da da da da da da da da da da da da Though she was born a long, long time ago Your mother should know Your mother should know Your mother should know Your mother should know Your mother should know Your mother should know Your just a baby,old,I'm old,what's my secret? Oil of old age,hehe. |
If you want to make fun of Americans with Irish heritage calling themselves Irish-Americans, call them "Plastic Paddies". I was definitely a Plastic Paddy for a while until I came to my senses. American culture is also still very young and dynamic, so I think many Americans feel a sense of not belonging or being "heritage deficient". I hope that what may happen is that celebrations of all cultures that are contributing to America will become part of the yearly routine for Americans, not just St. Patrick's Day. In related news, the goddamned POGUES with SHANE MCGOWAN are playing a US TOUR RIGHT NOW. There are still tickets available for the March 14 and 15 dates. Everything else is and has been sold out. I wish I had known. |
as an adult i went to a local bar owned by an actual ireland. he thought american fake irishness was silly, but he liked they way it helped his business around march. |
though it'll be hard for me to fake being mexican. besame, soy mexicano. |
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Use: * a whole (12 oz) bottle of beer * 4 cups of water * 5 of those little packets of reduced beef stock from Trader Joe's * one TBS more of everything except the sugar * add the garlic after the beef has been browning for a few minutes * cook for at least 1 hr., 40 min. (not 40 min. as stated above), but keep the vegetables separate from the meat until the very end. * if you need more liquid, add more wine This is so ridiculously good, oh my God. Vegetarians will lose their morals just at the scent. |
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What I do (usually out of neglect and distraction, to be honest) is simmer it uncovered for much longer than directed (like, say, 2 1/2 hours). Most of the moisture ends up boiling off. If you want to add cornstarch next time, that should work just fine. |
i broke the lid to the pan i would've used for this recipe, so i decided to do it in the slow cooker. the last (and only other) time i made this recipe, i used ground lamb and not cubed stew meat. i wasn't able to get the even layers this time around - the cubed meat terrain being too craggy; and this time i had to use more water, which was probably a bad idea since water doesn't cook away in a slow cooker like it would in a pan on the stove. but i've started the process, and i guess i'll just have to trust my luck. i put it on at 4:30pm (it's a little after five right now, my time), and i'll have to wait until 10:30 to see if it's edible. |
*grin* |
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yes, very nice phrase! |
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Urban Dictionary: whisket whisket - 1 definition - a slag term for "whisker biscuit" a vagina with two day's worth of pubic hair growing. i assume you meant whiskey, semillama. |
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i love beef stew. preferably with barley. i was laying on the couch in the middle of the day watching food tv and the dude's show was about dusting off the antique american cook book. he made chicken and dumplings, and for dessert an apple brown betty. holy shit it looked yummy, i'm going to try to make that this weekend. |
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