This dish is truly tasty—maybe ranking in my top-five, certainly top-ten. The blackeye peas are a delectable compliment. I’ll also eat it with cranberry sauce. The flavors well meld over-night. I expect to lift fat that solidifies. Gosh! This is so good…
Okay, I floured the meat & browned it; sautéed the vegetables; added the veggies to the meat in a Dutch-Oven; and, pre-cooked the cabbage, carrots, & red potatoes–just enough to minimize cooking time. Now, I will make a gravy to ensure the dish thickens as it finishes.
That may be around 2:30 pm after 4-hours of cooking at 325°.
I think this dish will be tasty and wholesome!
Oh yeah, I’m also cooking a crockpot of blackeye peas [2 bags] in beef broth.
Will it all fit in this Dutch-Oven or will I have to use my roaster???