Christmas Food

I use "Bisto"Gravy granules for Beef,doesn't everyone?

And this is Mr Kandy just about to tuck into today's dinner

 

Never buy it either. But, if I did, I would buy those in a jar not a can, thinking there could be a can flavor to the canned one.

 

you can also make a gravy from simmering shallots with some beef broth, add a bay leaf. simmer again, then a little milk with flour to throw in gently. Can use canned beef broth if desperate. the bay leaf helps curb the canned business. Watch the salt, as canned beef broth has salt in it. Yep, it will not be totally smooth due to the shallots, but you can say it is rustic. and move on.

 

Sounds like a tradition very worthy of being upheld. Rabbit meat is very underrated. And you can't go wrong with a pie.

Our local butcher sells rabbit pies. Trouble is, his are very hit and miss. Sometimes divine, sometimes a travesty and insult to the God of pies.

 

I have a chunk of brisket about done in the slow cooker ready for tomorrow's dinner. I never follow recipes, choosing instead to improvise and use whatever I have. This time there's a couple of carrots on there with it, half a large onion, a drop of brandy, a dash of soy sauce, and a splash of mulled wine, along with a few cloves. In the morning, after lifting the beef out to rest, I'll sieve the juice out of the slow cooker, and simmer it with flour, then mix in the veg water from the veg to make divine gravy.

 

Brisket. when mine is done cooking, I usually have ample juices left to divide off, some for gravy and some for the freezer. first I chill it down and toss the fat. So the 2 cups or so that goes in the freezer is used again to make the next brisket in and so on. each time the juices get more concentrated.

 

Our local butcher sells rabbit pies. Trouble is, his are very hit and miss. Sometimes divine, sometimes a travesty and insult to the God of pies.[/QUOTE]

Why? Have you had one that had a hare in it?lol

 

its a rarity to find rabbit anything over here.