#corned beef stew recipe

[cantoufc]

Puerto Rican Canned Corned Beef Stew Recipe Make this delicious and filling stew for a weeknight meal that the whole family will enjoy using corned beef in a can and other standard pantry ingredients. 2 tablespoons olive oil, 1 large bay leaf, 1/2 cup water, 1 can corned beef, 1 teaspoon dried oregano, 1/2 cup sweet corn kernels, 2 cloves garlic, 1 small potato peeled and cubed, 2 tablespoons sofrito, 1 can tomato sauce, salt and ground black pepper to taste

[blk24ga]

Raleys Irish Corned Beef Stew Make a hearty stew from your corned beef brisket, potatoes, parsnips, carrots, cabbage, and Irish stout beef for a different St. Patrick's Day main dish. 1 can beef broth, 2 cups peeled and cubed parsnips, 1 head cabbage cored and coarsely chopped, 1.5 pounds red potatoes peeled and cubed, 1/4 cup distilled white vinegar, 1/3 cup olive oil, 1 corned beef brisket excess fat trimmed and meat cut into 1-inch cubes, 1/3 cup all-purpose flour, 1 can or bottle Irish stout beer, 1.5 cups water, 1 extra large onion cut into chunks, 2 cups peeled and cubed carrots

[blithelybliss]

Recipe for Raleys Irish Corned Beef Stew For a different St. Patrick's Day main course, create a hearty stew using your corned beef brisket, potatoes, parsnips, carrots, cabbage, and Irish stout beef.

[bugborglesbian]

Puerto Rican Canned Corned Beef Stew Make this delicious and filling stew for a weeknight meal that the whole family will enjoy using corned beef in a can and other standard pantry ingredients.

[elixirstudies]

Raleys Irish Corned Beef Stew For a different St. Patrick's Day main course, create a hearty stew using your corned beef brisket, potatoes, parsnips, carrots, cabbage, and Irish stout beef.

[learnthehelloutathis]

Irish Stew - Raleys Irish Corned Beef Stew

[auntie-cosima]

Newfie Goulash - Soups, Stews and Chili

[petermorwood]

Food on St Patrick's Day (in the USA)...

...is usually Corned Beef & Cabbage, which is the Irish-American version of the original Irish boiled bacon & cabbage, but while the celebratory Irishness is still going strong, try something a bit more authentic.

A nice warm coddle. Not cuddle, coddle, though just as comforting in its own way. (Some sources suggest it's a hangover cure, not that such a thing would ever be necessary at this time of year, oh dear me no.)

Coddle is a stew using potatoes, onions, bacon, sausages, stout-if-desired / stock-if-not, pepper, sage, thyme and Time.

You'll often see it called "Dublin Coddle", but my Mum made Lisburn Coddle lots of times, I've made West Wicklow Coddle more than once, and on one occasion in a Belgian holiday apartment I made Brugsekoddel, which is an OK spelling for something that doesn't exist in any cookbook.

*****

I do remember one amendment I made to Mum's recipe, which met with slight resistance at the time and great appreciation thereafter.

Her coddle was originally cooked on the stove-top, not in the oven, and nothing was pre-cooked. Potatoes were quartered, onions were sliced, bacon was cut into chunks and then everything went into the big iron casserole, then onto the slow back ring, and there it simmered Until Done.

However, the bacon was thick-cut back rashers, and the sausages were pork chipolatas.

Raw, they looked like this:

...and the bacon looked like this:

Cooked in the way Mum initially did, they looked pretty much the same afterwards. The sausages didn't change colour. Nor did the bacon.

While everything tasted fine, the meat parts always looked - to me, anyway - somewhat ... less than appealing. "Surgical appliance pink" is the kindest way to put it, and that's all I'm saying. This is apparently "white coddle" and Dubs can get quite defensive about This Is The Way It SHOULD Look.

I'm not a Dub, so I persuaded Mum to fry both the bacon and sausages first, just enough to get a bit of brown on, and wow! Improvement! I remember my Dad nodding in approval but - because he was Wise - not saying anything aloud until Mum gave it the green light as well.

Doing the coddle in the oven, first with lid on then with lid off, came later and met with equal approval. So did using only half of the onion raw and frying the other half lightly golden in the bacon fat.

Nobody quoted from a movie that wouldn't be made for another decade, but there was a definite feeling of...

*****

There are coddle recipes all over the Net: I've made sure that these are from Ireland to avoid the corned-beef-not-boiled-bacon "adjustment" versions which are definitely out there. I've already seen one with Bratwurst. Just wait, it'll be chorizo next.

Oh, hell's teeth, I was right. And from RTE...

Returning to relative normality, here's Donal Skehan's white coddle and his browned coddle with barley (I'm going to try that one).

Here's Dairina Allen's Frenchified with US measurements version. (I feel considerably less heretical now.)

And finally (OK, not Irish, but it references a couple of the previous ones and is a VERY comprehensive write-up, so gets a pass) Felicity Cloake's Perfect Dublin Coddle (perfect according to who, exactly...?) in The Guardian.

*****

Returning to the beginning, and how boiled bacon became corned beef (a question which prompted @dduane to start an entire website...!)

The traditional Irish meat animal for those who could afford it was the pig, but when Irish immigrants (even before the Great Famine) arrived in the USA, they often lived in the same urban districts as Jewish immigrants from Eastern Europe.

For fairly obvious reasons pork, bacon and other piggy products were unavailable in those districts, but salt beef was right there and far cheaper than any meat Irish immigrants had ever seen before.

Insist on tradition or eat what was easy to find? There'd have been contest - and do I sometimes wonder a bit if sauerkraut ever came close to replacing cabbage for the same reason.

The pre-Famine Irish palate liked sour tastes: a German (?) visitor to Ireland in the mid-1600s wrote about about what were called "the best-favoured peasantry in Europe", and mentioned that they had "seventy-several sour milks and creams*, and the sourer they be, the better they like them."

* Yogurt? Kefir? Skyr? Gosh...

Corned beef and Kraut as the immigrants' celebratory "Irish" meal for St Patrick's Day? Maybe, maybe not.

Time for "Immigrant Song" (with kittens).

*****

Corned beef got its name from the size of the salt grains with which the beef was prepared. They were usually bigger than kosher salt, like pinhead oats or even as large as grains of wheat, and their name derived originally from "corned (gun)powder", the large coarse grains used in cannon.

BTW, "corn" has been a generic English term for "grain" for centuries, and "but Europe didn't have corn" is an American mistake assuming the word refers to sweetcorn / maize, which it doesn't.

Lindsey Davis, author of the "Falco" series, had a couple of rants about it and other US-requested "corrections". As she points out, mistakes need corrected but "corn" is not a mistake, just a difference in vocabulary.

*****

In Ancient and Medieval Ireland pig would have included wild boar, the hunting of which was a suitable pastime for warriors and heroes, because Mr Boar took a very dim view of the whole proceeding and wasn't shy about showing it (see "wild boar" in my tags and learn more).

Cattle were for milk, butter, cream and little cattle; also wealth, status, and heroic displays in their theft, defence or recovery. It's no accident that THE great Irish epic is "The Cattle-Raid of Cooley" / Táin Bó Cúailnge (tawn / toyn boh cool-nyah).

Killing a cow for meat was ostentation on a level of lighting cigars with 100-, or even 500-, currency-unit notes. Once it had been cooked and eaten there'd be no more milk, butter, cream or little cattle from that source, so eating beef was showing off And Then Some.

Also, loaning a prize bull to run with someone else's heifers was a sign of great friendship or alliance, while refusing it might be an excuse for enmity or even war. IMO that's what Maeve of Connaught intended all along, picking undiplomatic envoys who would get drunk and shoot their mouths off so the loan was refused and she, insulted, would have an excuse to...

But I digress, as usual. Or again. Or still... :->

*****

For the most part, "pig" mean "domestic porker", and in later periods right up to the Famine, these animals were seldom eaten.

Instead, known as "the gentleman who pays the rent", the family pig ate kitchen scraps and rooted about for other foods, none of which the tenant had to grow or buy for them. These fattened pigs would go to market twice a year, and the money from their sale would literally pay that half-year's rent.

For wealthier (less poor?) farmers, pigs had another advantage. Calves arrived singly, lambs might be a pair, but piglets popped out by the dozen. A sow with (some of) her farrow was even commemorated on the old ha'penny coin...

What with bulls, chickens, hares, horses, hounds, pigs, salmon and stags, the pre-decimal Irish coinage is a good inspiration for some sort of fantasy currency.

But that's another post, for another day.

[laundryandtaxes]

@fetusdeletustotalus I actually happened to take pictures the most recent time I made beef burgundy, which is very handy here. What I usually make is basically an extremely simplified, totally stove-top version of the dish. I don't necessarily reference a specific recipe, but ATK has a version called Modern Beef Burgundy that's similar, though theirs is much more complex and probably, resultingly, better. I find that using fairly few ingredients works perfectly well for me, and allows me to cook this routinely without any fuss and without needing a special trip to the grocery store for anything other than a shallot if I'm out or some fresh thyme. I rely on method to build flavor, and it works for me.

Basically, for one pot:

1 lb or more of chunks of high connective tissue beef- I usually just buy what is labelled "stew beef" by the grocery store

As many carrots as I want (about twice the amount pictured), half cut into circles and half cut into quartered chunks

One onion, half cut into big chunks and half diced

A tablespoonish of butter

1 shallot, half quartered and half sliced

As much garlic as I'd like

As many potatoes as I'd like, cut to roughly similar sizes and then submerged in cold water to keep them fresh in the fridhe while everything else works. This recent batch featured maybe too many potatoes even for me, an extreme lover of potatoes

1 bay leaf

A few sprigs of thyme

3ish cups of chicken broth (not beef broth, because the storebought stuff just isn't good ime, though I've been meaning to experiment with better than bouillon beef since the chicken is so good)

3ish cups of red wine, ideally something drinkable and robust

Corn starch dissolved into a little bit of cold water- more than I, at least, initially guessed I would need

S&P

Prep all your items, and you can spend almost no time touching anything after the first few minutes.

Steps post prep:

Sear beef over medium high heat in a generousish amount of oil, just enough to get sufficient color on all chunks. I salt in the pan, and cook in batches. The reason I do this is to prevent crowding the dutch oven/steaming the meat rather than frying it. Once a chunk is ready, set it aside on a plate, etc, working in batches. You will need to monitor heat, and likely lower it at some point in this process to prevent oil smoking or anything burning. This is the only step that's trickyish.

Lower heat to medium low. Add a tablespoonish of butter. I do this for yumminess reasons and because it helps to prevent the oil/beef fat in the pan from burning. Add in the roughly chopped half of the carrots and alliums. S&P in pan. Cook until everything has some light charring. Then, add in chicken stock, wine, the bay leaf, and maybe 2 sprigs of fresh thyme. Salt again. The reason that I do this is basically to make a richer beef stock- the flavor from these carrots and onions is part of the stock, and these will eventually become mush. These are not to be eaten as pieces.

Bring to a low/moderate boil and let it reduce a little. I let it reduce until I no longer really strongly smell wine. At that point, add in beef chunks, submerging them as much as possible in liquid. Reduce to a simmer. Walk away and forget the stew for a minimum of 2 hours.

Pull beef chunks, set aside. Pour the stew liquid into a bowl through a strainer. You will be left with very mushy vegetables and your herbs in the strainer, and basically finished stew stock in the bowl. Toss the bay leaf and thyme. I personally mash the vegetables up as much as possible, then add them to the stew and stir as much as possible. If I were being sophisticated, I might immersion blend the veggies in for texture uniformity. But it's stew, and I don't have an immersion blender and this sure isn't worth using a standard blender for me. The only reason I don't just mash the vegetables in the dutch oven is that I use a potato masher and don't like using metal in my dutch oven. Otherwise, I'd just mash it in the pan directly after removing the beef.

Put everything back into the pot, and add your more nicely cut carrots, onions, and potatoes. Simmer for another 30 minutes minimum.

Prep corn starch. Once added to the stew, bring it to a boil for a minute minimum to allow the corn starch to set up.

Profit

Basically, once the veg is cut and the meat is seared, you're doing very little. This is definitely not the most classic or involved beef burgundy, it's just how I personally choose to make beef stew when I make it. Some people like to remove the fat from the broth, and there is a special measuring cup sort of device you can purchase cheaply for that purpose, or you can use an ice and ladle trick that I've heard works well. Or you can do what I do and just leave it.

[fallouthomestaedau]

food in the wasteland

this post is inspired by @newvegascowboy 's post on food in the wasteland (go check it out if you haven't read it, its wonderful), and it got me thinking, much of the world in fallout has one characteristic, in one way or another, there is always some group grasping onto the past, and i wondered how that could affect food

lots of folks hold recipes and family tradition close, and at the end of the world that's all some folks have, and with that thought i started wondering how culture would affect food and food would affect culture

a couple notes first, if yall will humour me

i wont be covering fallout 76 or prime (for now) as i have next to no knowledge of them

the Nuka world dlc will get its own post because of unique circumstance within the setting

this wont be all encompassing, it is a collection of thoughts and notes (which yall can use as a basis for any ideas)

yall are wonderful and enjoy

comonwealth

go to meats/eggs

radstag (doe,buck,etc)

brahmin (also used for leather, milk, fertiliser)

yao guai

deathclaw

deathclaw eggs

commonwealth fish

horseshoe mirelurk (young and adult)

mirelurk hunter

mirelurk eggs

(supposedly iguana and squirrel)

clam/oyster (farharbour item called oyster bucket, implies shellfish in general area (all other animals drop meat but it is less appealing or too much effort for everyday people)

major crops

mutfruit -razorgrain -tato -gourd -melon

carrot

corn

tarberry

all fresh variants aswell

foraged plants (food/medicine)

hubflower

bloodleaf

brain fungus

wild carrot flower

glowing fungus

wild gourd blossom

wild tarberry

wild razorgrain

wild mutfruit

wild corn

thistle

wild tato blossoms

silt bean

wild melon blossom

ash blossom

mutated fern flower

theoretical cooking components

butter

cheese

seed oils

tallow (brahmin or yao guai)

maple syrup/sap (maple trees are found in the commonwealth)

pre-existing recipes + theorized realworld components

noodles (ramen made by takashi): razorgrain noodles (alkaline water+razorgrain flower) cooked in broth (brahmin likely), may have additions

molerat chunks: cubed molerat fried in seasonings

radscorpion omelet: radscorpion egg mixed with milk, fried and filled with preference

stingwing filet: fileted and fried stingwing

yao guai roast: yao guai meat, cooked in a thin layer of water in a covered pan, cooked with chopped carrots and tatos (maybe some kind of seasoning or something)

radstag stew: cubed radstag, stewed with cubed gourd and chopped tatos, cooked with a splash of vodka (maybe other seasoning+carrots)

squirell stew: chopped squirell, stewed with chopped tato and carrots, seasoned with bloodleaf

mirelurk cake: chopped mirelurk mixed with mirelurk egg and day old razorgrain bread, fried in thin layer of oil

deathclaw wellingham: heat milk, razorgrain flour, and cheese in a pot till melted and thick, dice/grate tato's, after which mix them in then put to side to cool, mix deathclaw eggwhites till stiff, and fold into cooled-down mixture, place in can and bake

vegetable soup: cook vegetables and seasoning of choice till water becomes broth and vegetables are soft

deathclaw omellet: mix together a deathclaw egg and milk, dice carrots and or mutfruit for filling, fry and fill

sweetroll: mix milk, butter, razorgrain flour and an egg of your chosing, and bake into a small roll, cover with a sugar based glaze of choice

mirelur omelet: mix mirelurk egg with milk, fry and fill with prefference (like mirelurk)

pretty much any meat: fried/grilled/poached (use common sense)

moonshine: bobrov secret recipe

possible local foods

marinated roast beef

"lobster" roll

clam chowder

baked silt beans

clambake

yankee potroast

baked fish

boiled mirelurk

maple anything

fried clams

seafood soups

homemade razorgrain bread/rolls

new england boiled dinner

homemade doughnuts?

vodka

mutfruit cider/wine

wines made from most fruits

cornmeal breads

gravies

mashed tatos

boiled tatos

cooked/boiled vegetables

vibes of the food

hardy food, mostly local with a lot of proteins and carbs, stuff that lasts, especially through the winter. diamond city and goodneighbour have more high end food, good cuts of beef, venison and even deathclaw are found in the markets, takashi toils over hardy broths and succulent mirelurk paired with glowing fungus, fresh breads and high end cooking, down south and along the coast, theres lots of fish and mirelurk on the menu, small house gardens, while to the north there are many orchards, and fields, small by prewar status but mind blowing to folks who come from dc way, central boston is home to more merging of the local diets, but much more pre-war food, folks scrounge for food more than grow it. the food is almost reminiscent of the colonial days, lots of dried or canned goods

the island

go to meats

rad-rabbit

erratic/island radstag

yao guai

fog crawler

hermit crab

mirelurk

mirelurk hunter

commonwealth fish

mackrel

haddock

angler

barnacle

dolphish (dolphin creature)

wolf

clam/oyster (farharbour item called oyster bucket, implies shellfish in general area

crops (most likely to br grown on island)

corn

tatos

carrots most crops are likely shiped in, as growing conditions are rough

foraged plants

aster

black bloodleaf

blight

cave fungus

lure weed

raw sap (maple)

wild gourd (blossom)

wild mutfruit

wild carrot

hub flower

wild tato (blossom)

wild corn

silt bean

mutated fern

razorgrain (found growing feral)

theoretical cooking stuff

tallow

dolphish blubber

syrup (made from sap)

pre-existing recipe + theories of contents

chicken noodle soup: chicken thigh cooked with chopped carrots, razorgrain or cornmeal noodles and seasoned with black bloodleaf

ground molerat: cooked ground molerat meat

gulper slurry: gulper innards stewed with carrot and tato, seasoned with black bloodleaf

wares brew: alcohol distilled from sap

the captains feast: yao guai roast cooked with tato and carrots, cooked in vodka and seasoned with black bloodleaf

sludge cocktail: mix condensed fog, blight and water

seasoned rabbit skewers: fried rabbit and skewers seaoned with aster, black bloodleaf, lureweed and blight (fried in oil, oil coated rabbit as its cooked)

resilient sludge cocktail: condensed fog, bloodbug meat and rad-x

mirelurk jerky: dried mirelurk coated with tarberry juice

wolf ribs: rib meat of a wolf, seasoned with lureweed as cooked

possible recipes

chowder

cooked clam/oysters

boiled mirelurk

"lobster" rolls

ployes

clambake

needhams (made with tato)

mirelurk cakes

"indian pudding" made with syrup not molases

homemade "cornbread" (more bread like}

baked fish

fried fish

boiled fog crawler

cooked meats

homemade stews

fried eggs

homemade gravy

roast chicken

homebrewed alcohol

baked (silt) beans

razorgrainmeal (oatmeal stand in)

food vibes very hearty but humble, lots of seafood, meat heavy meals are meant for special occasions, salted foods are common, lots of preserved foods, very dense foods, very filling, typical of a town where you have to worry about fish people and ancient sea gods, it is the food of people who think that an easy week is half a day off after a full 50 hour work week, imported foods like mutfruit jam is saved for the guests kinda food

washington

meats

brahmin

molerat

yao guai

mirelurk

radroach

possibly iguana (iguana bits)

possibly squirell (squirell bits)

crops/plants

apple

pear

carrot

potato

mutfruit

crunchy mutfruit

cooking components

butter

cheese

tallow

pre-existing recipes + components and stuff

mirelurk cakes: mirelurk meat, eggs and potato starch, fried in oil/butter

noodles: potato starch noodles boiled in a simple broth

squirell stew: made with squirell, potato and carrots

cooked meat

possible recipes

boiled mirelurk

apple "jam"

potato bread

food vibes desperate and despair, most soil is unfarmable due to all the bombs, people eat what they catch, brahmin are sickly and produce precious little food, its inventive in a sad way, even with cleaned up rivers the fish are still unfit to eat, and will be for a while, the soil will take lots of tlc and hydroponics can only do so much, its a wasteland

the mojave

go to meats/egg

bighorner (used for milk, wool and hides)

brahmin (used for milk, fertiliser, transport and hides)

deathclaw

deathclaw eggs

gecko (used for hides too)

gecko eggs

perch

minnow

suposedly iguana and squirell (iguana/squirell bits)

molerat

crops (some imported)

crunchy mutfruit

fresh apple

fresh pear

fresh carrot

fresh potato

jalapeno

maize

mutfruit

pinto bean

foraged (and farmed) plants

barrel cactus

bannana yucca

broc flower

buffalo gourd

cave fungus

honey mesquite

nevada agave

pinyon nuts

prickly pear

white horsenettle

xander root

possible cooking components

butter

cheese

tallow

oil

chile oil

pre-existing recipes + components

brahmin wellington: brahmin steak, wrapped in ant egg puff pastry

caravan lunch: cram, instamash and pork and beans

desert salad: xander greens, topped with sliced barrel cactus, thin sliced dried brahmin meat and pinyon nuts

gecko kebab: gecko meat marinated in jalapeno and banana yucca

noodles: cornmeal noodles cooked in a broth

ruby's caserole: cornmeal crust filled with chopped molerat marinated in jalapeno and radscorpion venom

trail mix: fresh apple+pear, pinyon nuts and sugar bombs

wasteland omelet: deathclaw eg mixed with brahmin milk, filled with a mixture of blamco mac n cheese, mutfruit and lakelurk meat

possible recipes

Chateaubriand

onion rings (the strip)

ribs

cornbread

grits

tortilla

chicken fried steak

baked potato

mashed potato

homemade gravy

green chili stew

mutton stew (bighorner)

sagebrush salad

quesadilla

stuffed peppers

chile

sauted corn (corn, chiles. seasonings)

stews -soups

tamales

grilled maize

fried fish (near lake mead)

cactus fries

nopales

jalapeno poppers

sopapillas

homemade bread

homemade rolls

food vibes western-new mexico, the strip has more high end food but most of the mojave has more rural staples, very flavourful, kinda ranch food, keeps you going all day and makes you glad to come home, really homecooked vibes, lots of variations, like never ask for a recipe in a crowded room cause it will start a fight over whose grandma had the better recipe, lots of meat and vegetables, very little fish, not a lot of "pickyness" over food

zion canyon traditional

meat

perch

rainbow trout

yao guai

gecko

mantis

bighorner

molerat

plants

cave fungi

daturana

sacred datura

xander root

prickly pear

spore plant pods

bannana yucca

honey mesquite

pinyon nuts

cooking components

tallow

recipes

stews

fried meats

fried xander greens

fried fish

fried mushroom

roasted pinyon nuts

food vibes not highly intricate but somehow nostalgic, very traditional indigenous, simple in an uncomplicated way not a bad way, some of the best quality ingredients around, clean food and clean water, smoky flavors, food isn't meant to be showy or fancy, its meant to leave you full and happy as you spend time with family, its meant to be honored and not wasted

new California republic

meat

brahmin

deathclaw

deathclaw egg

gecko

gecko egg

fish

various wild game

crops

potato

onion

cabbage

maize

green mutfruit

fava bean

apple

rice

tomato

carrot

foraged

seaweed

recipes

shi rice: cooked rice served with a side of seaweed or fish

brahmin, any cut of meat grilled or fried

cornbread

grits

tortillas

cabbage soup

chile

cabbage salad

mashed potatos

baked potato

sauerkraut-coleslaw

pickled veg

jerky

mashed potato

baked potato

stews

soups

food vibes very diverse, lots of regional staples, San Francisco has lots of seafood while towns like Modoc have mostly brahmin meat and veg, Klamath has gecko, its very locale dependent ¨(out of character, fallout 1-2 is super bleak and sparse) food is often a matter of survival more than fancy, with the exemption of larger settlements and cities where imports are available and you can afford to experiment with food

[thelcsdaily]

Beef Stew Plus Corn

I was taken aback when corn on the cob was included among the ingredients in a chicken stew recipe. Why not try it with my beef stew, I reasoned? I'm pleased I gave it a shot. You ought to do the same. That adds some great flavor.

“Food is not just eating energy. It’s an experience.” – Guy Fieri

[ultimate-soup-showdown]

THE ULTIMATE SOUP SHOWDOWN BRACKET

I will post 2 polls a day for round 1, each lasting a day!

ROUND 1 CONSISTS OF THE FOLLOWING!:

tomato v potato leek {WINNER; TOMATO}

cereal v pozole {WINNER; POZOLE}

peanut v tom kha {WINNER; TOM KHA}

zuppa toscana v gumbo {WINNER; GUMBO}

chili v butternut squash {WINNER; CHILI}

albondigas v potato {WINNER; ALBONDIGAS}

broccoli cheddar v pumpkin {WINNER; BROCCOLI CHEDDAR}

tom yum/hot&sour v sinigang {WINNER; TOM YUM}

ramen v french onion {WINNER; RAMEN}

coconut curry v alphabet {WINNER; COCONUT CURRY}

beef stew v taco {WINNER; BEEF STEW}

italian wedding v pho {WINNER; PHO}

chicken v cheese {WINNER; CHICKEN}

ocean v clothes from the soup store {WINNER; SOUP STORE}

laksa v corn chowder {WINNER; LAKSA}

sopa e la minuta v palak paneer {WINNER; SOPA E LA MINUTA}

egg drop v udon {WINNER; UDON}

matzoh ball v tortilla {WINNER; MATZOH BALL}

pea v vegetable {WINNER; VEGETABLE}

carrot v miso {WINNER; MISO}

gazpacho v chicken dumpling {WINNER; CHICKEN DUMPLING}

zurek v minestrone {WINNER; MINESTRONE}

cream of chicken&wild rice v lobster bisque {WINNER; CREAM OF CHICKEN&WILD RICE}

clam chowder v baked potato {WINNER; BAKED POTATO}

noodle v family recipe {WINNER; FAMILY RECIPE}

lentil v bean {WINNER; LENTIL}

borscht v mushroom {WINNER; MUSHROOM}

wonton v goulash {WINNER; WONTON}

chicken noodle v crab {WINNER; CHICKEN NOODLE}

andy warhol soup painting v lava {WINNER; LAVA}

avgolemono v caldo verde {WINNER; AVGOLEMONO}

soondubu jiggae v pasta e fagioli {WINNER; SOONDUBU JIGGAE}

[testosteronetwunk]

okay so the recipe for my grandma’s ginger braised beef heart for those who asked follows thusly.

1. slice 2lbs of beef heart into thin, but two inch long strips (or however you like them) and once your beef is all cut, pour in enough white alcohol (i use rice wine but whatever works) to coat the beef and toss. let it sit for 10 minutes to remove any mùi tanh/off flavors. rinse your meat and pat dry after 10 minutes.

2. mince half a head of garlic (or not, sometimes my grandma doesn’t add garlic lol) and julienne your ginger root (you’re gonna need like one entire ginger root that’s the size of your hand AND another half, so 1.5 hands (?) of ginger. also, you can just wash it really well, not peel it, and cut it into chunky slices if you don’t wanna eat the actual pieces of ginger lol)

3. add just enough oil to coat the bottom of a stew pot, make sure half of that oil is sesame oil (not a precise measurement i know that’s just how we do it) heat your pot on a medium flame

4. add like 6 tablespoons of sugar to your oil once it’s heated up, stir constantly to avoid burning, you are making what’s called “nước màu”/caramel. keep an eagles eye on your sugar, it’ll start melting into a white goo, then clear, then brown. keep on stirring constantly and making sure you have your meat within reach because this can burn so easily. (u can look up nước màu on youtube or tiktok for a visual explanation lol)

5. once it’s a deep brown (or even a brownish red if you’re feeling racy) add your beef, ginger, and garlic into the pot and stir vigorously. you may want to wear a long sleeve shirt while cooking this because nước màu is known to spit hot oil lol.

6. once the beef has been evenly coated in your caramel and all the surfaces of the beef have been seared, add in 5 dashes of soy sauce, and like 5 dashes of fish sauce. and mix. you should open up a window or your back door at this point because the fragrance will be intense lol.

7. once the natural liquid that leeched out from your beef heart and your seasonings has almost completely evaporated, add in enough coconut water to submerge your beef. if you don’t have coconut water, plain water is more than fine, because your caramel sauce has already added a good sweetness to the beef. (vietnamese people from the southwestern region like my grandma like their food a bit sweet lol) or, if you so please, you can add in unsalted beef broth!

8. add dried chilies (or don’t), add 3 tablespoons of turmeric powder (or don’t, it doesn’t add that much flavor it adds a fragrance and a color), turn the heat up to high and cover.

9. once it comes to a boil, turn the heat down to a medium flame and keep it covered for like 20mins. after 20mins, uncover so the juices can reduce.

10. now when to turn off the fire is a matter of preference, do you like your beef heart to be crunchy like me? try a piece of beef like 5 mins after you uncover the pot (and also add more fish sauce to taste) id recommend you just try pieces as it cooks so u can find the texture that’s perfect for you. if you like it soft, leave it on a medium flame (and you can re-cover it) until it’s soft. but 2 minutes before you turn off the fire, you can add in fresh sliced peppers if you want (whatever you have on hand, birds eye chilies are typical but i like adding jalapeños for freshness)

11. once it’s almost at the texture you like, add in a corn starch slurry to thicken it and add in as much freshly cracked black pepper as you like. after 2 minutes turn off the flame. done!!

[eusuntgratie]

what is your favorite meal to make for others? what is your favorite meal that someone makes/made for you?

I LOVE THIS QUESTION THANK YOUUUUU AMANDA <3

i could talk about food all day every day.

i love to make things that people love that they might not get to eat all the time. i spent most of my life in NC, so i cook a lot of southern food for people who are from the south but don't live there anymore and southerners who don't cook certain things.

biscuits & gravy and chicken & dumplins are two things i make for my friends a lot when they visit.

i love making alfredo for my daughter because its her favorite. usually with chicken and broccoli.

i love baking people cakes and pies. i love trying new recipes when people visit and hoping for the best.

i love cooking venison for people who haven't had it or haven't had a lot of game meat or who have never had it prepared well.

i love making homemade pasta; i don't do it enough.

pierogis. i don't make those enough either. they are a lot of work, but i love them so much. i make the sauerkraut i put in them too.

my favorite meal my husband makes for me is steak. his wings are a close second they are SO GOOD and he makes them for big hockey games for me and kiddo 🥰 oh his carne asada is really good too, he hasn't made that in awhile. ooooh and scallops. yum.

my favorite meal my mama makes me for is round steak with rice and corn. or smothered chicken with lima beans. those are things i ask for the most when i visit her. oh and beef stew with cornbread. i make it too, but it's still better when she makes it. and angel food cake, which she made me every year for my birthday for most of my life.

ask me anything

[geneybaby]

burrito so fat she cant stay closed

recipe for the best taco meat thatll let you meet god under cut

you will need a small crock pot tho you could just do this in a sauce pan on low heat

beef (preferably brisket or stew meat but basically any kind where you can see the grain of the meat and itll shred easy)

orange juice

beef and chicken bouillon cubes

beef fajita seasoning (sea salt, black pepper, garlic, onion, paprika, cayenne and a meat tenderizer but tbh you dont need the meat tenderizer cuz the orange juice does it for you)

cumin and chili powder

put the meat in the pot (pot must be big enough that the meat reaches the middle at least) cover the meat in orange juice. crumble the bouillon cubes into the pot and stir. add your spice let it cook on low (or high if it's a crock pot) for like 2 or 3 hours.

transfer the juice (not the meat) into a frying pan with high edges and add a mix of onions and bell pepper into it and let that reduce while you shred the meat. add the shredded meat the the reduced juices and cook it until almost all the liquid is gone.

serve on flour tortillas (because itll disintegrate corn) with your choice of toppings and meet god

[wytchcore]

feb 8th

episode six: beef and lentil stew

lets pretend i remembered to post this yesterday

so we used up the rest of the roast from last week to make stew! technically the recipe called it soup but it was pretty thick and hearty so im calling it stew. we added some fresh carrots and some frozen corn and peas!

we were a little worried how it would turn out, there was a minute where we were considering what we should make for backup, but it ended up tasty! possibly the most eyeballed of all of our dishes so far because we halved the recipe, but if you dont eyeball and taste test your soups and stews, are you cooking?