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I had a bunch of errands to run today, so I busted out the slow cooker and made this: http://cooking.nytimes.com/recipes/1017937-mississippi-roast You can easily half that butter. It is way too greasy as listed. I added in a little bit of beer. But the liquid and grease ratio was off. If I wasn't running out, I could have dumped the sauce into a pan to reduce it. I seared the hell out of it in the cast iron before cooking, salt, pepper, and flour. I should have hacked it up slightly so I could get more seared ends. The peppers basically turn to nothing. I think adding them in halfway through would have provided better texture. I also added jarred pepperoncinis for more vinegar.
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Nov 24, 2016 02:35
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| # ¿ May 15, 2024 09:33 |
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