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Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
I have been craving Beef Stew all week. It's a winter thing I guess, and having just come through having had a bad cold I was really craving some sort of comfort food.
In the UK they make things called Hot Pots in the winter months. This is usually with lamb, but I have also seen them made with other meats such as pork or chicken. This is the ultimate in comfort food.
.JPG "Beef Steak Hot Pot")
Meat and vegetables layered in an oven proof casserole dish with some stock, and then baked until everything is meltingly tender. Usually there is a thatch of sliced potatoes on top, but not always.
Today I decided to make myself a hot pot of sorts using some steak I found in my freezer, and why not! I was really pleased with how it turned out as well. This is sized for two to three people, but could certainly be made large enough to feed many more than that.
.JPG "Beef Steak Hot Pot")
Its not a recipe as much as it is a technique. Meat it browned and then layered up with a variety of vegetables. A flavor filled stock is poured over top and then the whole thing is baked long and slow until everything melts in your mouth.
You can thicken the juices to make a delicious gravy if you wish.
.JPG "Beef Steak Hot Pot")
Its all a matter of using what you have. I have even seen hot pots made with canned corned beef and baked beans. Using steak would be at the higher end of the scale!
Delicious, hearty and thrifty, that is the epitome of a classic hot pot, and in these days of having to pinch our pennies, thrifty counts more than ever!
.JPG "Beef Steak Hot Pot")
WHAT YOU NEED TO MAKE BEEF STEAK HOT POT
I simply used what meat and vegetables I had in my freezer and refrigerator. Using up what you already have is the name of the game! This is by no means a stringent list of ingredients!
- 1 tsp butter
- 1 tsp oil
- 10 ounces (285g) top round or stewing steak cut into pieces
- 1/2 tsp each garlic powder, salt, black pepper and summer savory (or thyme)
- 1/2 small white cabbage cut into wedges
- 1 large parsnip, peeled and thickly sliced
- 1/3 of a small turnip (rutabaga/swede) peeled and cut into thick half moons
- 2 medium carrots, peeled and thickly sliced
- 2 small onions quartered
- 2 cups beef stock
- 1 TBS tomato ketchup
- 1 TBS sweet pickle juice or Worcestershire sauce
- 1 TBS HP or other steak sauce
- 1 heaped TBS to thicken the gravy
.JPG "Beef Steak Hot Pot")
I am not sure what kind of steak I had as I had not marked the package but bear in mind you don't want to use your most expensive cut. I would suggest a rump or round steak. Any kind of steak which is well suited to braising.
Likewise, your vegetables. Root vegetables braise very well, and I think they taste even better if braised until they melt in your mouth. But I could be alone in that way of thinking. I like to mash them up on my plate and dot them with butter.
.JPG "Beef Steak Hot Pot")
Cabbage is especially lovely when braised long and slow for a lengthy period of time. It becomes almost buttery, and it does indeed melt in the mouth.
I love rutabaga, carrots and parsnips. They work very well in a dish like this.
.JPG "Beef Steak Hot Pot")
I chose to flavor the stock with a few aromatics, tomato ketchup, HP sauce and some sweet pickle juice. If you don't have sweet pickle juice then you can use Worcestershire sauce, or even leave it out altogether. I happen to like it in any dish like this one.
You will also note that there is not a lot of seasoning in this dish. With aromatics such as the above you don't really need a lot of seasoning. Just make sure you sprinkle some of it on each layer.
.JPG "Beef Steak Hot Pot")
HOW TO MAKE BEEF STEAK HOT POT
Nothing could really be easier. Brown your meat and then layer up your veg and bake. You can thicken the juices at the end for a delicious gravy if you wish.
Preheat the oven to 350*F/180*C/gas mark 4.
Heat the butter and oil in a heavy based oven proof casserole until the butter begins to foam. Add the pieces of steak and brown them well on both sides.
Mix together the herbs and seasonings in a small bowl.
Place the onion quarters around the browned steak in the bottom of the casserole. Sprinkle with a bit of the seasoning.
Layer in the vegetables one at a time on top of the steak, sprinkling each layer with the seasoning mixture, and ending with the wedges of cabbage.
Whisk together the beef stock, ketchup, pickle juice, and HP sauce. Pour over the meat and vegetables. Cover the casserole tightly.
Place into the preheated oven. Roast for about 1 1/2 to 2 hours until the meat and vegetables are tender.
Remove from the oven. Using a slotted spoon remove the meat and vegetables from the juices to a platter. Set aside and keep warm. Whisk the flour into the remaining juices and cook, whisking constantly over medium high heat until the gravy thickens.
Serve portions of the meat along with the vegetables with some of that delicious gravy spooned over top.
.JPG "Beef Steak Hot Pot")
This really was delicious. I always love something like boiled potatoes or mash with this type of a meal. Today it was boiled potatoes.
I boiled them in their skins just like my mother always did. Just pick some small to medium sized potatoes and wash them very well. Cover with lightly salted water, bring to the boil and then simmer for 20 to 25 minutes until fork tender.
Spear with a fork and peel. As I was peeling mine, I was thinking of my mother and watching her peel boiled potatoes for our supper. What a sweet memory for me that was.
.JPG "Beef Steak Hot Pot")
If you are a fan of long and slow cooking, you might also enjoy the following:
POT ROASTED PORK WITH CABBAGE AND CARROTS - This Pot Roasted Pork with Cabbage and carrots is one of my favorite meals to cook when the temperatures start dropping and the nights begin to draw in. A long slow braise results in succulent moist pork, tender roasted carrots, butter tender cabbage and a rich gravy that is to die for.
LANCASHIRE HOT POT - If you are a fan of Coronation Street you will be familiar with the pleasure of the Lancashire Hot Pot. This is as traditional as they get, with layers of lamb, onions and carrots, and a lovely thatch of buttery sliced potato on top.
Yield: 2-3
Beef Steak Hot Pot
Prep time: 20 MinCook time: 2 HourTotal time: 2 H & 20 M
Tender pieces of beef with plenty of vegetables cooked long and slow. You can make a delicious gravy with the pan juices. I like to serve this with boiled or mashed potatoes!
Ingredients
- 1 tsp butter
- 1 tsp oil
- 10 ounces (285g) top round or stewing steak cut into pieces
- 1/2 tsp each garlic powder, salt, black pepper and summer savory (or thyme)
- 1/2 small white cabbage cut into wedges
- 1 large parsnip, peeled and thickly sliced
- 1/3 of a small turnip (rutabaga/swede) peeled and cut into thick half moons
- 2 medium carrots, peeled and thickly sliced
- 2 small onions quartered
- 2 cups beef stock
- 1 TBS tomato ketchup
- 1 TBS sweet pickle juice or Worcestershire sauce
- 1 TBS HP or other steak sauce
- 1 heaped TBS to thicken the gravy
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4.
- Heat the butter and oil in a heavy based oven proof casserole until the butter begins to foam. Add the pieces of steak and brown them well on both sides.
- Mix together the herbs and seasonings.
- Place the onion quarters around the steak in the bottom of the casserole. Sprinkle with a bit of the seasoning.
- Layer in the vegetables one at a time on top of the steak, sprinkling each layer with the seasoning mixture, and ending with the wedges of cabbage.
- Whisk together the beef stock, ketchup, pickle juice, and HP sauce. Pour over the meat and vegetables. Cover the casserole tightly.
- Place into the preheated oven. Roast for about 1 1/2 to 2 hours until the meat and vegetables are tender.
- Remove from the oven. Using a slotted spoon remove the meat and vegetables from the juices to a platter. Set aside and keep warm.
- Whisk the flour into the remaining juices and cook, whisking constantly over medium high heat until the gravy thickens.
- Serve portions of the meat along with the vegetables with some of the gravy spooned over top.
I am one of those people who never minds paying full price for a good roasting chicken, and that is because, with all of my years of cooking experience, I have mastered the art of making my chicken pay for itself.
How do I do that you might well ask, and today I am going to show you how. Let me set the scenario.
You've cooked your Sunday Roast Chicken, fed it to the family, and have cleared up all of the dirty dishes and pans. You may even have stripped the carcass of all of the meat and are sitting there staring at the empty bones. You feel like throwing them away, and maybe you do, or maybe you carefully wrap them up and stick them in the refrigerator, where, just a few days later, you end up tipping them out because you failed to use them when you should have done.
To my way of thinking a good roast chicken is something which can give to you again and again and again. I always, ALWAYS get at least three meals from my roast chickens. It's just a matter of thrift, ingenuity, and planning.
I don't mind spending fifteen or twenty dollars on a good fat roasting chicken because I know that in the long run that chicken is going to help me feed four people at least three meals. Even at twenty dollars, that amounts to roughly six dollars and a few cents per meal. Probably even less than you will pay for a pound of hamburger.
Today my goal is to show you how to eke as much out of that Roast Chicken you thought was so expensive that you can. With only a few simple steps you, too, can make your chicken pay for itself!
STEP ONE - This begins right at the store. Buy the largest, fattest, best chicken that you can afford. I usually buy one that is at least 2 1/2 to 3 pounds in weight. I like free range chickens, because I think they taste better, and I like to support good animal husbandry. I will also buy an organic, or free-from (no anti-biotic) chicken, and air-chilled if I can.
STEP TWO - Roast your chicken using a reliable recipe that will give you optimum flavor, without drying out the bird. I can highly recommend any of my Roast Chicken Recipes. I know I am a bit biased, but, my goal here in the English Kitchen has always been share the best with you.
STEP THREE - Prepare plenty of sides to serve with your chicken. In my home it is usually potatoes or rice of some sort, and two to three vegetables. Sometimes I even roast the vegetables with the chicken. That way when it comes to serving up your chicken, you can be generous with the sides and serve smaller servings of the meat and nobody will feel that they have been cheated.
I can highly recommend the following sides:
Of course, you don't have to make all of your sides fancy. Plain steamed vegetables are always good, just don't be stingy with any of them. Let your family and or guests fill up on the vegetables, not the chicken. A good GRAVY also helps.
This way you can give each person a reasonable serving of the roast chicken without going over the top. Aim to eat only half of the chicken on the day you roast it and then you will have the remainder to use on another day.
STEP FOUR - When you are stripping your chicken after the meal, set aside a good amount to use for another meal, such as a casserole, salad or sandwiches, hot or cold, or even a pot pie. You don't need a lot of chicken to put in a pot pie and if you have been careful enough to make LOTS of gravy, your family won't even notice that their pot pie isn't loaded with chicken.
Don't strip the bones down until they are bare, leave some meat on them. I usually save the wings and then the whole carcass with a fair amount of meat on it to make soup. It's okay if you don't feel like making soup right away. Simply wrap the bones up tightly and freeze them for later on in the week.
Here are some really fabulous ways to use up some of that cooked chicken meat:
.JPG "HOT CHICKEN SALAD")
STEP FIVE - Use those bones and the carcass to make a delicious soup. It's not really hard to make a basic stock or delicious chicken soup and your family will always appreciate it. Even if you only use the bones to make a delicious stock and then freeze it, you have created the barebones of a fabulous risotto or a soup, and they will not have gone to waste.
Here are some of our favorite chicken soups:
There is a wonderful old saying that when you eat a pig you should eat everything but the squeal, I would like to switch that out to say when you eat a chicken you should eat everything but the cluck! I think that if you follow my tips and suggestions, you can feel proud that you have done just that, using up every scrap of the yard bird and in the most delicious ways! Effectively, you have actually made your Roast Chicken pay for itself, and in these modern times when money is tight, don't we all need to be able to do this?
I'll be back tomorrow with something new!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks so much for visiting! Do come again!!
I found myself today with a small cabbage in the refrigerator that I wanted to use up. I could have made coleslaw, of course, and I do love coleslaw, but I was wanting something hearty and filling.
It was too small to make cabbage rolls and I had some leftovers from yesterday that I wanted to use up as well, so I decided to make an old-fashioned cabbage casserole with it.
I do have a recipe on here for creamed cabbage, but I wanted something different. You know, sometimes you just fancy something different.
I found a recipe here for a cabbage casserole, but it used cream soup and mayonnaise, neither of which I wanted to use.
.JPG "Old Fashioned Cabbage Casserole")
I decided to create a combination of my regular Creamed Cabbage casserole and the new recipe.
I didn't want to boil the cabbage like I regularly do for my recipe. I liked the idea of cooking the cabbage and some onion in some butter in a skillet first.
I did however like the idea of a creamy sauce, but didn't want to use soup, so made a cream sauce from scratch. I also added two cheeses to the sauce, a good cheddar and some Parmesan because well, cheese always goes so well with cabbage.
.JPG "Old Fashioned Cabbage Casserole")
Being and feeling rather lazy I decided to do the creamy cheese sauce right in the skillet along with the cabbage. I didn't feel like dirtying up a separate pot to make the sauce.
It worked beautifully. Using a mix of milk and cream made for a deliciously rich sauce and grating in two cheeses added another lovely depth of flavor. I was on to a winner here!
.JPG "Old Fashioned Cabbage Casserole")
I also added some cheese and cracker crumbs to the top. I think a casserole is always made better for having added a crunchy topping, don't you?
This was rich and delicious, the topping nice and crunchy. I could have quite easily munched on a whole plate of this and nothing else.
.JPG "Old Fashioned Cabbage Casserole")
WHAT YOU NEED TO MAKE OLD FASHIONED CABBAGE CASSEROLE
I call this old fashioned because it used simple ordinary ingredients. Nothing out of a can here.
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
.JPG "Old Fashioned Cabbage Casserole")
My cabbage was a very small one, only about six inches around. You will want to trim away the core and any bruised leaves, cut into thick shreds and then chop those up.
You also want to chop the onion coarsely. I grated both cheeses myself. I always prefer to do this if possible as they add things to grated cheeses to make them flow more easily out of the bag. Always grate your own if you can.
.JPG "Old Fashioned Cabbage Casserole")
HOW TO MAKE OLD FASHIONED CABBAGE CASSEROLE
Nothing could really be simpler.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
.JPG "Old Fashioned Cabbage Casserole")
This really was lovely. Because the sauce is made right in the same pan as the cooked cabbage it is not watery because any cabbage juices are incorporated right into the sauce, adding even more flavor.
If you are a fan of cabbage dishes, I think you best prepare yourself to fall in love. This is quite simply one of the most delicious cabbage dishes I have ever made.
.JPG "Old Fashioned Cabbage Casserole")
Some other cabbage recipes in The English Kitchen you might enjoy are:
CABBAGE, CHEESE & MUSTARD GRATIN FOR TWO - Inspired by a recipe by Nigel Slater, this delicious dish has wedges of partially cooked cabbage napped with a cheese and mustard sauce, crumb topped and baked to perfection. Gorgeous is one word to describe it.
CABBAGE ROLLS - An old family favorite. A delicious combination of beef, rice, onions and bacon is shaped and then wrapped up in softened cabbage leaves, prior to being baked to perfection in a lush sweet/sour tomato sauce. These are to die for. They are always the first thing to disappear on the buffet table!
Yield: 4-6
Old Fashioned Cabbage Casserole
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Rich and creamy with beautiful old-fashioned flavors. If you like cabbage, you will LOVE this simple casserole.
Ingredients
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
- Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
- Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
- Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
- Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
- Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
Thanks so much for visiting. Do come again!
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