Can you hear the crickets chirping on this blog? I have things to write, but life has gotten in the way of regular posting. Just started a new job about a month ago at the Plum Island Animal Disease Center, and have been consumed with research lately. That has turned out to be useful with my own personal interests regarding respiration. Viral hijacking of cells is an interesting way to look at respiration, hint, somewhere along the line they are manipulating local cellular energetics (glycolysis/OXPHOS) to generate an environment which they can replicate in.
As a sign of good faith that I will eventually resume posting, I’m posting a recipe, hopefully you’ll eat it in all it’s goodness, and it will distract you from the chirping.
You’ll need a big stock pot.
3-4 pounds of fattiest chuck roast you can find, cube it, to the size you desire, and salt and pepper those bitches. I like bigger pieces. Have your stock pot on medium heat with 2-3 knobs of butter.
AGE your meat (brown it). Cook it in batches and set the seared pieces of meat aside.
Once you’ve done that, cut 2 medium onions in half, and then into fourths. Put those on top of the brown bits with a few splashes of balsamic vinegar. I happen to have some apple balsamic vinegar right now, but what ever you desire is fine. The vinegar is going to lift the brown bits off the bottom of the pan and you are going to cook the onions down a bit, but not too much.
Next put the beef back in. Pour in two cups of beef or chicken stock, then 2 cups of red wine (whatever you like), and 2 cups of water.
Mix it a bit. Put in 6-7 cloves of garlic with the skins on (don’t crush them), a bay leaf, a generous pinch of thyme, and 1-2 tablespoons of tomato paste. And before I forget, a tablespoon or so of flour. Oh shit. Just opened a can of worms. You can use arrowhead powder or some type of dry starch powder if you so desire. No pussyfooting around on this, use something.
Put the lid on and bring to a simmer.
About 45 minutes in put in 3-4 inch chunks of carrot (I usually throw in 3-4 carrots worth, but whatever you like, just make it look pretty as far as distribution) and cube a potato or two and toss those in. Cook for another 30-45 minutes until the chunks of starch reach your desired consistency. Fingerling potatoes work well too, poke through the skin with a fork for those before you toss them in. If using whole potatoes I favor the smaller red variety which I typically peel if I’m not feeling lazy.
Total cook time 1 hour 15-30 minutes.
Serve in a bowl with sour cream if you wish and some fresh parsley for garnish. Milk or your favorite alcoholic beverage goes well.
If you have room afterwards, desert is whipped cream and berries and a if you are feeling dangerous a splash of vodka and lemon juice. OR some high cheesecake of the low carbohydrate variety.
Eat, drink and be merry.