View Single Post
  #3 (permalink)   Report Post  
Posted to alt.food.diabetic
Cheri[_3_] Cheri[_3_] is offline
external usenet poster
 
Posts: 14,609
Default finalized my broccoli/meat/gravy recipe


This sounds really good, thanks for posting it KROM.

Cheri

"KROM" > wrote in message ...
> for a few months I've been tinkering with making broccoli taste like
> potato and cook cheap meat cuts into a tasty dish with a gravy like sauce
> all no carb.
> I also wanted it to be a one pot dish.
>
> first was the meat...my local shop sells what it calls soup bones..usually
> what's left after making boneless country ribs..so think thick cut pork
> chops and T-bones with less meat.
>
> you can use any meats really but the bones add a great deal of flavor and
> natural gelatin and are usually very cheap..I would even if not eating
> them add them to make the dish better and removing and feeding to a pet or
> person like me who enjoy gnawing on bones..lol
>
> I start by putting olive oil in a high sided fryer..but any deep pot with
> a lid will do such as a Dutch oven or anything that can used stove top and
> has at leas a five inch depth.
>
> sometimes I add a pat of butter to flavor the oil..olive oil is buttery to
> start so it is a old movie theater trick..tiny bit of butter to olive oil
> make you think its all butter.
>
> I first fry the meats with salt and pepper and spice I like such as
> rosemary and cook until well browned..I then add chopped broccoli
> including the stems as they become wonderful in this dish.
> then I add a cup of chicken stock and a cup of beef stock and cover and
> let cook 30-40 minutes
>
> I make sure to stir a few times to ensure the liquid covers the broccoli
> so it can absorb the flavors and become tender.
>
> I remove the meat and broccoli and reduce the liquid and add a half
> teaspoon guar gum and teaspoon unflavored gelatin powder.
>
> I reduce the liquid until it becomes the desired consistency which for me
> is turkey gravy thick.
>
> guar gum alone leaves a weird mouth feel and the gelatin adds a wonderful
> mouth feel.
>
> I learned the gelatin trick from Americas test kitchen and they were
> right.
>
> this makes the reduces stock glossy and delicious as is you made stock for
> days and spend hours reducing and babying it.
>
> I pour the sauce over the meat and vegg and enjoy.
>
> as you can imagine its easy to mod this recipe to include things like
> carrots and leeks etc.
>
> I did these exact same steps but added Chinese flavors to the stock and
> splenda at end and it was as good as any restaurant I've been to.
>
> one pot..easy..delicious
>
> KROM
>
>
>
>
>
>
>
>
>