So. What's for Dinner?

[stui magpie]

^
@LaurieHolden I don't remember. I googled some recipies, found a Mulberry sauce you can put on white meat. IIRC there was Cinnamon in it but also some Chili. If my tree's ever get fruiting I'll experiment. Might even chuck some in product from the still for a couple of weeks and make some Mulberry Moonshine.

Anyway, going up to Toc tomorrow so got my cook on this arvo. Mum has a freezer full of home cooked meals but she's just as likely to have a slice of toast for dinner if she has to go to effort, so made a pot of Chicken noodle soup with veges for her to have for lunch in the last of the cold weather and some Beef Ragu Papardelle for dinner. Added some mushrooms to the recipie, see how it comes out, smells yum.

[stui magpie]

Cooking Brisket Parpadelle for dinner tonight. Cooked it a month or so ago and came up well so when I cooked a brisket Sunday and it was too big to fit the crockpot, I cut some off to save for this.

BTW, there's 2 ways to do brisket in a crock pot, with liquid or without.
Both ways you season and brown the brisket in a hot pan first. Then either put in in the crockpot with liquid (stock, wine, aromatics etc) and cook on low or you can just wrap it in multiple layers of foil and put it in the crockpot dry, which somewhat replicates doing it in a slow oven.

So, with the Parpadelle, cut the left over brisket into 4 pieces, season and brown on all sides, then you cook on medium low your onions, garlic, carrots and celery until nice and soft, add tinned tomatoes, tomato paste, water, red wine, thyme, bayleaves and a beef stock cube or 2 and simmer it for a few hours til the meat is able to be shredded with a fork. Once the sauce is ready, cook the pasta, tip it into the sauce, stir though and serve.