Making broth and other money saving meals.

eastlady

My so detests both HP and tomato sauce ,he thinks both taste like savoury Angel Delight ,agree that a pinch of curry powder adds another flavour layer to stew.

Cherryscone

GlynD wrote: »

It's that time of the year again and we've just made broth for the first time. As always we've made masses - I don't think you can make soup in small batches.

I doubt very much there's another way, apart from stew, to create a meal out of totally fresh ingredients which is so satisfying, lasts so long and for so little money.

Any comments?

The butternut squash soup is on if it keeps me away from the cupboard its a good thing :rotfl:

GlynD

eastlady wrote: »

Never tried HP sauce on cheese,will give it a go . Love Worcester sauce with melted cheese on toast, also on Tayto cheese and onion crisps.

If you like Worcester sauce on cheese you'll go mad for HP sauce on it.

One quite disgusting sandwich from the army was cheese and jam. We made them because it was one of the few ways we could enjoy the tinned cheese. I've heard some guys continued that into civvy street but I didn't. I think I tried strawberry jam with good quality cheddar years ago and decided the cheese just wasn't rancid enough to be adulterated that way. :rotfl:

GlynD

happycomper22 wrote: »

I sometimes feel like the only person in the world who hates HP sauce! Everyone I know seems to drown their meals in it - whether it be stew or even their sunday dinner! I do like ketchup in my stew though or sometimes a drop of curry powder mmmm

On the other hand I'm not overly keen on ketchup. I think watching a procession of people over the years smothering their meals in it put me off. A very English thing that I always thought but I've seen Irishmen do it to. You wonder how they were reared!

ladeeda

No red sauce or brown sauce for me. No idea why people like it either. I have, on occasion been pedantic enough to complain if people even salt or pepper my cooking. It should be good enough to eat just the way I made it...

melanzana

I want the recipe for broth.... NOW!

Thank you. x

GlynD

melanzana wrote: »

I want the recipe for broth.... NOW!

Thank you. x

Easy peasey.

Pick a large pot - a very large pot, at least 6 pints, preferably 10 - or more. Most homes have one.

Boil 1lb of meat with 1 teaspoon salt - I use shin, along with a mugful (250g) of dried soup mix. Don't be tempted to throw the whole packet in or you'll finish up with broth you can stand on.

Chop 2 large carrots, 1 large parsnip, 1 large leek to a chunky size. Add to boiling meat and soup mix.

Boil for three hours. Stand overnight, reheat and serve next day - luverly.

Suet dumplings can be added at the reheating stage. Or you can throw bread into it, or eat it with slices of bread and butter. Pepper, HP sauce, Worcestershire Sauce, Yorkshire Relish - all these things go well with it, if you like them.

You can reheat for about 3-4 days safely, or freeze the excess. Heats up great in a microwave in 1 bowl portions.

You will find variations on this theme but they are all suitable. You add what you want to it basically but the recipe I've given you is a standard Ulster one.

melanzana

GlynD wrote: »

Easy peasey.

Pick a large pot - a very large pot, at least 6 pints, preferably 10 - or more. Most homes have one.

Boil 1lb of meat with 1 teaspoon salt - I use shin, along with a mugful (250g) of dried soup mix. Don't be tempted to throw the whole packet in or you'll finish up with broth you can stand on.

Chop 2 large carrots, 1 large parsnip, 1 large leek to a chunky size. Add to boiling meat and soup mix.

Boil for three hours. Stand overnight, reheat and serve next day - luverly.

Suet dumplings can be added at the reheating stage. Or you can throw bread into it, or eat it with slices of bread and butter. Pepper, HP sauce, Worcestershire Sauce, Yorkshire Relish - all these things go well with it, if you like them.

You can reheat for about 3-4 days safely, or freeze the excess. Heats up great in a microwave in 1 bowl portions.

You will find variations on this theme but they are all suitable. You add what you want to it basically but the recipe I've given you is a standard Ulster one.

Thanks very much!

When you say shin, is that on the bone, or just chunks? I don't suppose it matters much really, just trying to get it right!

I was bridesmaid ?? years ago for a friend whose Mam was from Newry. The wedding was in Dublin.

There we were, all sitting in the home place looking forward to a G and T or similar to calm our nerves, when Mammy produced big bowls of Broth for us!

Believe me, it was gorgeous, and got us through five hours before the real wedding meal. She knew what she was doing!

And then produced the Alcohol thankfully!!

GlynD

melanzana wrote: »

Thanks very much!

When you say shin, is that on the bone, or just chunks? I don't suppose it matters much really, just trying to get it right!

I was bridesmaid ?? years ago for a friend whose Mam was from Newry. The wedding was in Dublin.

There we were, all sitting in the home place looking forward to a G and T or similar to calm our nerves, when Mammy produced big bowls of Broth for us!

Believe me, it was gorgeous, and got us through five hours before the real wedding meal. She knew what she was doing!

And then produced the Alcohol thankfully!!

Shin is the leg of the animal, sometimes called shank. You can get it with the bone in or bone out. Technically all you need it the bone to make stock with but it's nice to have meat in your broth too in my opinion. When I was young my mammy would send me to the butchers for a "soup bone" which you'd get for nothing. If the butcher liked your family he'd make sure there was plenty of meat on the bone.

You could also use stewing beef, intact or cubed. I say intact because after all the boiling it'll break up in the pot with a spoon, even the edge of a ladle.

Broth and stew are those meals you can make at the start of a week and they'll get you through until midweek without having to make anything else, as long as you don't mind the repetition. It's poor man's food and like all such regional dishes it's hot, filling and nutritious. Usually these things are easy to make too.

The one thing you should never put in your broth is cabbage - it'll turn your broth within 48 hours. Some people like to use a lot of dried peas - I can live with it but it's not my favourite way.

Make it the way I've told you and I guarantee you'll not be able to settle down until you've had second helpings - or thirds. lol

BTW - some people use lamb as their soup meat. That's a throwback to old times too when a cut of mutton was the cheapest meat. The same goes for stew.

melanzana

@GlynD,

I'm drooling now!

Off to butchers tomorrow for shin beef.

It sounds like perfect winter warming food. Thank you from Dublin!!