London broil

[Benni3]

London broil,,,,, it has been along time,,,,,, but it time,,,, don't many people know this but I once owned a restaurant,,,,,hehe ,,,,, I hired a chef and he taught me some stuff,,,,,, French onion soup,,,,karats,,,celery,,,onions,,,cabbage,,,,new potatoes,,,,red potatoes,,,mushrooms and a little bay leaves and I but beef ribs in for a little fat,,,,,,,,

[Crow]

Looks tasty, Benni !

[Gobi King]

err, shall get in the truck and start driving? how long are you going simmer that?

[Brewcrafter]

That looks great, I just assumed that Benni ate fish for dinner every night! - john

[Hardy Boy]

No possum ?? ...................


Cheers:

Todd

[Dominick]

No possum ?? ...................
Cheers:

Todd

Are you hinting at the color of my friends neck?     Dominick

[steelfish]

London broil,,,,, it has been along time,,,,,, but it time,,,, don't many people know this but I once owned a restaurant,,,,,hehe ,,,,, I hired a chef and he taught me some stuff,,,,,, French onion soup,,,,karats,,,celery,,,onions,,,cabbage,,,,new potatoes,,,,red potatoes,,,mushrooms and a little bay leaves and I but beef ribs in for a little fat,,,,,,,,

that london broil looks pretty similar to a meat/bones soup we have in Mexico, we call it  " Caldo de res"  (Beef soup)
is made with beef ribs and big leg bones with marrow and lots of vegables in thick cuts, one of the most popular and comfort soups in the whole country.

my favorite veggy on the soup is the Cabbage when is really well cooked and soft.

[Midway Tommy]

that london broil looks pretty similar to a meat/bones soup we have in Mexico, we call it  " Caldo de res"  (Beef soup)
is made with beef ribs and big leg bones with marrow and lots of vegables in thick cuts, one of the most popular and comfort soups in the whole country.

my favorite veggy on the soup is the Cabbage when is really well cooked and soft.

Dang, that ("Caldo de res") looks good!!!!

[Gobi King]

Slow cooked vege soupy thing with meat, I am going to make some tonight,

What kind of spices would you guys put in it?

[steelfish]

Dang, that ("Caldo de res") looks good!!!!

google  Caldo de res    and you will end up salivating

Slow cooked vege soupy thing with meat, I am going to make some tonight,
What kind of spices would you guys put in it?

Hope Im not hijacking Benny thread, but let me say the short recipe.
I dont have the complete recipe but you have to slow cook the meat cut, ribs with meat and bones with marrow (2" cuts) with your spices of preferance as Garlic, salt, pepper, oregano, two red tomatoes, half onion and celery for at least one hour, with lots of water, thats only to make the broth or the base of the soup, when you think the meat is ready to eat, add the rest of the veggies, the ones you actually want to eat on each scoop of your spoon with the soup in thick cuts as you see on the pics, carrots, cabbage, potatoes, any local vegy works and the soup will be ready when those veggies are cook, some persons liked them very cooked and some half cook and half fresh, in my family we like the soup to boild for longer time to have the veggies realy soft because they get all the meat favor.



pretty sure that recipe should have more steps LOL but you have the idea

[Midway Tommy]

in my family we like the soup to boil for longer time to have the veggies really soft because they get all the meat favor.

Home made soups like vegetable, veggie beef, chili, bean, etc. always taste better the second & third day! It gives them time for all the flavors to interact & meld together.   Whenever we make soups we make enough for multiple, 3 or 4, meals.   

[steelfish]

in my family we like the soup to boil for longer time to have the veggies really soft because they get all the meat favor.

Home made soups like vegetable, veggie beef, chili, bean, etc. always taste better the second & third day! ......

100% I wanted to put that before but got lost on translation and never knew how to explain it, but yes, "Caldo de Res" taste better the 2nd day or same day if you boiled again after been cold for some time.
sometimes I say to my wife, I will eat just a bit at lunch but I will take 2x more at dinner because it will taste better

[philaroman]

many recipes of this type are better if you brown the meat, first
then sauté the Mari poi in same fat, before you add everything else for the slow-cook

personally, I hate mushy celery...  prefer celery root for long-cook and/or strong celery flavor
add most tender PEELED/DEVEINED celery after flame OFF (ditto, for flat-leaf parsley/root)

I think the "next day" thing is just salt/spice diffusion... 
you get correct "doneness", before flavors are evenly absorbed by the solids

[Benni3]

Dang, that ("Caldo de res") looks good!!!!

google  Caldo de res    and you will end up salivating

Slow cooked vege soupy thing with meat, I am going to make some tonight,
What kind of spices would you guys put in it?

Hope Im not hijacking Benny thread, but let me say the short recipe.
I dont have the complete recipe but you have to slow cook the meat cut, ribs with meat and bones with marrow (2" cuts) with your spices of preferance as Garlic, salt, pepper, oregano, two red tomatoes, half onion and celery for at least one hour, with lots of water, thats only to make the broth or the base of the soup, when you think the meat is ready to eat, add the rest of the veggies, the ones you actually want to eat on each scoop of your spoon with the soup in thick cuts as you see on the pics, carrots, cabbage, potatoes, any local vegy works and the soup will be ready when those veggies are cook, some persons liked them very cooked and some half cook and half fresh, in my family we like the soup to boild for longer time to have the veggies realy soft because they get all the meat favor.



pretty sure that recipe should have more steps LOL but you have the idea

Hijacking,,,,, hehe,,,we are all family here,,,,,, meet,,, vegetables and a little spice and put it in a pot,,,good stuff,,,,maybe next week chili,,,,,,, I got ghost peppers,,,,,,,,

[JasonGotaProblem]

Hijacking,,,,, hehe,,,we are all family here,,,,,, meet,,, vegetables and a little spice and put it in a pot,,,good stuff,,,,maybe next week chili,,,,,,, I got ghost peppers,,,,,,,,

Oh we gotta get you something hotter than ghosts. I can bring the party. If I can find my old stash I have hundreds of pepper seed varieties. If I can't I still have dozens of varieties.