Method: place beef short ribs in slow- cooker over night or for a minimum of 6 hours. Add chopped shallots or onions, garlic, chopped carrots, turmeric, splash ketchup, water (and vegetable or beef stock cube if you wish) and red wine.Towards end of cooking add some chopped mushrooms. The meat should be tender and falling off the bone.
I sprinkled some chopped parsley to serve.and a side of cabbage.
2 brown onions
Teaspoon brown sugar
Couple of cloves
Couple cloves of garlic
Chicken stock (made from a previous roast chicken dinner and frozen in small bags ready for use) or a well-flavoured vegetable stock.
Slice/s of sourdough toasted.
Quantities make enough for 1 self-isolating hungry person or 2 less- hungry people according to the amount of chicken stock you use.
The cloves, sugar and caramelisation of the onions are what give the soup its zing! .
when you’re in Corona lock-down or self-isolation.
Our grandparents were clever to never waste any food. They had to be. They were rationed. We are used to abundance so I’m going to be demonstrating my ways of using leftovers for tasty recipes that could stretch across a week.
Video clip is a Sunday roast- chicken, baked potatoes, carrots, onions, garlic.
Photos and are a chicken, leek and onion pie with the remainder of the roast potatoes sliced on top and then baked in the oven topped with seeds and breadcrumbs (that fell off my sourdough loaf when I sliced it) and olive oil on top.
Video chicken stock from all the meat and veg remains and additional herbs and leeks and onions and green vegetable water.
Healthy eating helps immunity. .