Discussion in 'G8orbill's GatorTail Pub' started by g8orbill, Jan 23, 2016.
Wow! How big is the brisket??
Cool, I thought you might have one of the smoker sized 6 pounders!
Either 3-4 Tbsp Vegetable oil, or trimmed Brisket fat
2 Lbs Brisket, Trimmed and cut into 1/2-3/4" pieces
2 Lg. Onions, Cut into 1" pieces
3 Lg.. Carrots, peeled and cut into 1/2" pieces
3 Lg. Stallks Celery, Cut into 3/4" pieces
12-14 Baby red Potatoes, cut in half
3 Cloves Fresh Garlic, minced
4 Cups Beef Stock
3 Tbsp Worchershire sauce
1 32 oz bottle V-8
2 Tbsp Kosher or Sea salt
1 Tbsp Fresh ground black pepper
5 Tbsp Fresh Parsley, chopped
1/4 Cup All Purpose flour
In Large Stockpot, heat oil or trimmed Brisket fat on medium high until heated.
Brown Brisket pieces,
Then add garlic. Stir until garlic releases its aroma,
Add Celery, Onions and Carrots. Stir gently for about 5 minutes.
Add Beef Stock, Salt, Pepper, Worchershire sauce. Bring to a boil, then reduce to a simmer.
Simmer, covered, for 30 minutes.
Add potatoes and V-8 juice, raise heat back to a low boil for 20 minutes, covered. Add parsley and reduce to a simmer again, covered, for about 15 minutes
In a separate bowl, whisk flour into 2 Cups cold water.
Remove lid from pot, and gently whisk in flour slurry, bit at a time, allowing time for liquid to thicken.
Let me know what you think!
Hola ye of wondrous cooking skills and knowledge!
Question -- Is the Instant Pot product line as good as advertised?
Are there other similar devices in the market which are less expensive but just as good?
What say ye?
I really like my ninja
I have a Farberware.
I've had the opportunity to try the InstaPot,, as well as a few others.
I found that that the Farberware does the same as the others, for half the price.
I paid $45 for mine, and I use it VERY often. As a matter of fact, I'm making my Char-Shu Ribs tomorrow. (My recipe is in this thread)
With Christmas here, it's time for a traditional Italian goodie.
Zuppa Di Pesce (Italian Seafood Stew)
3 Tbsp Olive Oil
1 Med. Sweet Onion, diced
1 1/2 Cups Fennel, diced
4 Cloves Fresh Garlic, minced
1 Cup Leeks, diced
1 Cup Carrots, diced
4 Cups Escarole, Coarsley chopped
1 28 oz can crushed tomatoes
4 Cups Shrimp Stock (See below)
4 Tbsp Fresh Parsley, chopped
1 Tbsp Dried Basil, plus 3 Tbsp Fresh Basil, chopped
1 Tbsp Dried Oregano
1 Tbsp Old Bay Seasoning
1 Tsp Worchershire Sauce
1 Lb. Fresh Tilapia, Haddock, Cod, Snapper, or similar white fish, cut into 2" strips
1/2 -3/4 Lb Calamari, Cut into 1/2" rings and tentacles
1 Lb Lg Shrimp, Peeled and Deveined (Save shells to make Stock)
1 Lb. Sea Scallops
1 Doz. Cherrystone Clams, cleaned
1 Doz. PEI Mussels, debearded
1 8 Oz. Can Clams
2-4 Lobster Tails Cut in half, left in shell
Sea or Kosher Salt and Ground Black pepper
1/2 Tsp Red Pepper flakes Grated Parmesan, Romano or Locatelli cheese
NOTE to make 4 cups Shrimp Stock, put Shrimp shells into pot with 6 cups water, boil, then high simmer until water reduces to a little over 4 cups, then strain to remove shells..
Bring Olive oil to heat, add all vegetables and stir until they soften.
Add Tomatoes and Shrimp stock, spices and Worchershire, bring to a boil, then reduce to a simmer for about 15 minutes.
Add Calamari and Lobster Tails, stir, and let simmer for 5 minutes.
Add Fish, Scallops, Canned and fresh Clams and Mussels. Stir and simmer for 5 minutes.
Add Shrimp and simmer until shrimp is pink, and clam and mussel shells have opened.
Serve in bowls with garlic bread or spaghetti.
Top with grated cheese
It's a shame that you can't eat that, Mr. Bill.
It's one of my favorite dishes
Instant Pot recipes
some of these look pretty good
https://www.pinterest.com/search/pins/?q=Potluck recipes crockpot&rs=guide