The vegetable medley consist of sliced carrots, green beets, minced garlic, and red potatoes—marinated in Tamari Soy Sauce, Apple Cider Vinegar, & Worcestershire Sauce; with multiple spices [including Rosemary]; and, coated with Extra Virgin Olive Oil, with a bit of brown sugar—then oven roasted.
I cooked grits & salmon, with sautéed sweet onions and served it with a dollop of sour cream—toast, with peach preserves on the side. I drank skim milk. All was tasty!
This dish has baby kale & spinach, baby-cut carrots, chopped boiled eggs, chopped mushrooms, crumbled feta cheese, sliced Polish Kielbasa, sweet peppers, and spices [including a slice of Carolina Reaper Pepper [–the world’s hottest chili pepper”] cooked in cooking sherry. The flavors are profound and it looks good…
I prepared a similar dish nearly 2- years ago. Both are made from scratch—just what’s in my head at the time. Saturday, I plan to cook the remainder of the beef brisket—again, prepared differently than I cooked the Christmas Brisket and the New Year’s Brisket].
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…
[This one definitly does not look chocolate.]
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???