cybercat wrote:
> "Sheldon" > wrote
>
> >
> > Try beef short ribs, or flanken, or 7-bone chuck roast... best braising
> > beef contains bones.
>
> I wondered about this. Does this mean that the broth will gel when
> cold, like with chicken stock?
> >
> > With the carrots don't forget the onions, garlic, potatoes, and
> > 'shrooms. I don't like rosemary with beef... use parsley and marjoram.
> >
>
> Next time. I know I would like onions, browned and still plump, in there.
>
>
>

I make a 7 bone chuck often, but with a sort of Moroccan twist.
I brown the meat, then add lots of chopped onion, some cilantro and
parsley, a diced (peeled and seeded if you like) tomato, chopped
garlic, sharp paprika and just a bit of dried ginger and salt and
pepper.

The onions tend to give off a lot of liquid, so it is not necessary to
add too much water- maybe a cup depending on the size of the pan and
the meat--it does not need to be submerged in water.

I let it simmer on very low for 2-3 hours (covered) and then at the end
add some green olives and peas or artichoke hearts (fresh or frozen not
canned). I usually serve roasted potatoes on the side, but sometimes I
throw potato wedges in with the meat. There is very little liquid in
the pan when it is done. There is some-but not a lot. Enough to dip
bread in. My husband hates it when I put too much water in the pot.
He says "It's not soup!!" If I do put too much water in--I take the
lid of at the end and crank the heat to let some of it cook off.

We eat it Moroccan style using bread to scoop and eat.

I don't end up with a lot of "gel" in the leftovers.

It does tend to be very greasy, but it is delicious.

Tracy