Tasty stew tip!!!!!

voodoozoe

I know its the norm to use beer, cider or red wine in a stew/casserole but today in the absence of any of those I made one using Stones Ginger Wine with some veg stock and mustard and it was INCREDIBLE!!!!!!!!!!!!!!!!!!!!!!

The meat was "Ox Skirt" (or so the butcher told us...never seen any cows in drag so who knows?!?) but I'm sure any beef derivative would do.

Can't tell you exact quantities but I would recommend keeping an eye on it because it went very thick and glossy and could probably catch quite quickly without supervision(probably the sugar in the SGW). I didn't use a SC but did in the oven and loosely based my method on Delia's Shin Of Beef In Ale Stew. I used carrot, swede, leek, parsnip and onion(more veg overall than Delia) and more liquid than Delia.

It had a really lovely richness from the SGW that I definitely recommend. I have also checked out the SGW website for tasty recipes and if ya want a look its HERE

black-saturn

I'm a stones Ginger Wine fan. It's just about my favourite alcoholic drink besides Tia Maria. A couple of years ago I saw the Stones stand at the Ideal Home exhibition and they were demonstrating lots of ideas and recipes on there like ginger steamed pudding and ginger ice cream.

black-saturn

I've found a site about it:

http://www.stonesgingerwine.com/welcome.php

ladygrey_2

thats a great site, I sometimes use ginger wine in a recipe and then struggle to find a use for the rest of the bottle, don't like the taste of it as a drink!!

voodoozoe

It's a nice drink AND even better...it's cheap!!!!!!

Not all pubs have it though which is a shame. :rolleyes:

twink

Thanks for reminding me about the ginger wine, very warming on a cold day. my granny used to buy skirt of beef and stuff it dont know how she did it but was tasty

black-saturn

Yes and when pubs do sell it they seem to charge as much for one glass as a bottle costs. They presume it's a spirit but it's not, it's a wine so should e charged as a wine.

voodoozoe

And I'm sure you should get a 50ml measure too because it's classed as a fortified wine like port

se999

For a rich meaty taste in stews add some yeast extract. We use it in rich vege bean stews too, admittedly a little red wine always makes it that extra bit special.

I was brought up on using 'skirts' in stew. It works really well, as it isn't as tough as some of the stewing meats, so cooks quicker, but doesn't disintegrate like the better cuts. So a good choice for a 'quick' stew meat.

Swan_2

voodoozoe wrote:

It's a nice drink AND even better...it's cheap!!!!!!
Not all pubs have it though which is a shame.
And I'm sure you should get a 50ml measure too because it's classed as a fortified wine like port:rolleyes:

black-saturn wrote:

Yes and when pubs do sell it they seem to charge as much for one glass as a bottle costs. They presume it's a spirit but it's not, it's a wine so should e charged as a wine.

I love it too, & it's particularly good when you have a cold

but there does seem to be a lot of inconsistency about pub pricing ... it's classed as a mixer (for whisky mac) in most pubs around here & one I went into recently came up with a price of 33p, which perplexed the staff :rolleyes: so they went into a huddle & changed it to £1.75 & measured it with a standard liqueur measure :mad: needless to say I didn't have another in that place
but in another pub I go to they pour it unmeasured into a tall glass & depending on who does it, you can end up with more than half a glassful for 45p

a real money saving night out

gallygirl

Swan wrote:

I love it too, & it's particularly good when you have a cold

My uncle used to make ginger wine. When he died I rationed my last 2 bottles but they ran out years ago.

Made having a cold a pleasure. :idea: Anyone have a recipe?????