Category : International Cuisine
Author : jovy
Hits : 2076
Date : 03/12/2002
500g (1LB) gravy beef, roughly chopped 250g (8oz) pickled pork, roughly chopped 1 veal knuckle, cut into 3 6 peppercorns 3 cloves 1/2 tsp nutmeg pinch herbs 1 large onion, chopped 1 carrot chopped 1 Tbsp vinegar 2 tsp salt
Place meat in large saucepan. Add enough water to cover meat. Add remaining ingredients, cover saucepan and bring to boil. Simmer gently for 2 1/2 - 3 hours until meat is cooked and will flake easily with a fork. Drain, reserve stock and remove bones. Strain stock and return 4 cups to the saucepan. Bring to a boil and simmer 20 minutes or until stock has reduced by half. Stir into the prepared meat and vegetables. Place in a wetted loaf tin or suitable mold. Cool, then chill in refrigerator until set. Serve cold with vinegar and mustard.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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