[Over]Night Cooking
Dec. 18th, 2011 12:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
browngirlI really love cooking things overnight in the oven. I mean, a crockpot does well at the same task, but in the oven one can cook multiple dishes. Friday night I made oatmeal and hominy porridge (and finally got the ratios right! Oats: 2/3 cup pinhead oats, 1 tsp added oat bran, and 3 cups water. Hominy: 1/2 cup hominy, 1 tsp oat bran, and 2 &1/4 cups water) and baked apples (which came out ruddy brown and custard-textured). Last night I made Apple Family Compote (quince, pear, apple and a strip of lemon peel -- I should have added rosehips) and Overnight Beef Stew:
Overnight Beef Stew
1 ovensafe 2 quart pot with tight fitting lid
1 thick slice beef shank, about 1&1/2 pounds
3 onions
2 carrots
splash of oil
2-4 mushrooms
1-2 tbsp soy sauce
1/2 tsp anchovy paste (optional)
1-2 cloves garlic (or more if you like)
2 tsp tomato paste
salt, pepper, and whatever spices you like for beef (I used 1 tsp freshly ground pepper and 2 tsp 'Everyday Seasoning', which has onion, hot pepper, orange peel, and coriander in it, and a sprig of fresh thyme)
1/4 cup water
1/4 cup breadcrumbs
Chop up the onions and carrots, and saute them with the salt until the edges are starting to brown. Add the mushrooms, anchovy and tomato pastes, pepper and other spices, and saute about 5 minutes more. Scrape into the saucepan, then deglaze with the water and add that to the saucepan. Add the beef and pour the soy sauce over, lid up and put in the oven at 215 degrees overnight. (about 10 hours.) Use breadcrumbs to thicken the sauce if you like. Serve immediately or refrigerate.
Yes, I didn't brown the beef-- by sitting atop the vegetation and slowly sinking into it, it ends up browning from the oven's heat, very slowly over the long cooking.
Overnight Beef Stew
1 ovensafe 2 quart pot with tight fitting lid
1 thick slice beef shank, about 1&1/2 pounds
3 onions
2 carrots
splash of oil
2-4 mushrooms
1-2 tbsp soy sauce
1/2 tsp anchovy paste (optional)
1-2 cloves garlic (or more if you like)
2 tsp tomato paste
salt, pepper, and whatever spices you like for beef (I used 1 tsp freshly ground pepper and 2 tsp 'Everyday Seasoning', which has onion, hot pepper, orange peel, and coriander in it, and a sprig of fresh thyme)
1/4 cup water
1/4 cup breadcrumbs
Chop up the onions and carrots, and saute them with the salt until the edges are starting to brown. Add the mushrooms, anchovy and tomato pastes, pepper and other spices, and saute about 5 minutes more. Scrape into the saucepan, then deglaze with the water and add that to the saucepan. Add the beef and pour the soy sauce over, lid up and put in the oven at 215 degrees overnight. (about 10 hours.) Use breadcrumbs to thicken the sauce if you like. Serve immediately or refrigerate.
Yes, I didn't brown the beef-- by sitting atop the vegetation and slowly sinking into it, it ends up browning from the oven's heat, very slowly over the long cooking.
