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VALI_T's Photo VALI_T SparkPoints: (103,771)
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5/28/11 3:45 P

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Thank you very much. Turns out you shred meat exactly the way I figured you'd do it. See? I'm not quite as stupid in the kitchen as I thought I was. emoticon

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 16,403
5/28/11 2:17 P

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VALI_T's Photo VALI_T SparkPoints: (103,771)
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5/28/11 1:37 P

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Okay, you guys can call me stupid if you want to...or maybe just call me a not very experienced cook even as I reach middle aae...but I've never shredded meat before. How do you go about doing that? My only idea is to take a fork to it and shred it that way. Anyone got any helpful suggestions for a helpless non-chef?

Edited by: VALI_T at: 5/28/2011 (15:43)
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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 16,403
5/28/11 6:57 A

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Yep me too Martha I put the leftover meat back in 2-3 days later and shred with BBQ sauce. Or put it in with the leftover veggies 3 days later to make beef veggie soup. You can get 5 or 6 meals, completely different, out of a roast (depending on the size of your family and the roast). Another planned-over I like out of crock pot roast is Philly Steak & Cheese, Broccoli Beef, French Dip, Fajitas, Beef Cubes Over Noodles, and shredded burrito meat in hot sauce. I put the meat on many salads for dinner, too.

I like serving something else like chicken or leftovers, on the inbetween day, then make something with the roast every other day.

I am single and buy the largest chuck, pot, arm, round, or brisket roast I can find for the crockpot, so I'll intentionally have lots of leftover beef. Never heard of English.

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MARTHA503's Photo MARTHA503 SparkPoints: (19,670)
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5/28/11 1:01 A

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I cook the roast whole and add vegies I like; shred any left overs and simmer in some bbq sauce for sandwiches.

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VALI_T's Photo VALI_T SparkPoints: (103,771)
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5/24/11 8:03 P

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Well this is good to know...maybe I'll just put it in a soup for my first try. What about parsnips? Any advice about how to fix them or how strong their flavor is?

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LONG35 Posts: 10,325
5/23/11 8:02 P

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Seems I have heard over the years that Rutabega has a rather strong flavor. Never heard of anyone using it alone - only with other things in a boil or stew environment.

VALI_T's Photo VALI_T SparkPoints: (103,771)
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5/23/11 7:45 P

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Sometimes I have imagination. I'm thinking that I should peel a rutabega and then cook it in the microwave the way I would do with a potato. I might just try that...but I will take a look at a few recipes, too.

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LONG35 Posts: 10,325
5/22/11 10:22 P

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Vali, I don't know about rutabaga other than it is described as a European Turnip. I have, however, used turnips and parsnips in soups and stews. They are much like carrots, with a little stronger, less sweet flavor, and they add a lot to the flavor of what you are cooking.
When I want to know what how to use a veggie I get on the internet and look it up. I have no imagination, so I need recipes.
Fran

VALI_T's Photo VALI_T SparkPoints: (103,771)
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5/22/11 5:04 P

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Thanks for the info. Can you tell me how I should cook a rutabega if I wanted to just check it out by itself and see if I liked it? Sorry to be stupid about it, I'd just like to try it and see how it tastes. I'd like to try cooking parsnips for the same reason. Can I just bake them like a potato?

Edited by: VALI_T at: 5/22/2011 (17:05)
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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 16,403
5/22/11 4:52 P

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I like rutabagas; just never buy them (for some reason). To me, rutabagas, turnips, and kohlrabi are all the same (though slightly dif of course); white roundish root veggie, slightly different textures and colors but all basically similar (kohlrabi greenish, rutabagas yellowish). You peel the outside. They're all good.

A parsnip is carrot-shaped and very similar to carrot-flavored but it's white instead of orange (a white carrot), for those who don't know about parsnips.

I like daikon radish, too.

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VALI_T's Photo VALI_T SparkPoints: (103,771)
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5/22/11 4:33 P

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I've never shredded meat, either and I've never even eaten a rutabega. Can anyone tell me what they are like?

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 16,403
5/22/11 1:21 A

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I have never heard of English cut, and make mine considerably different, and would never shred the meat! (what is up with that??!). However wanted to give Chef Meg a nod, and, for those who are just learning to use their crock pot, she gives very good instructions. Her spices etc sound very good, and I learned something new, re, English cut.

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 16,403
5/22/11 1:18 A

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Chef Meg's Slow Cooker Beef Roast with Vegetables
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1245308


Try using an English Cut Beef Roast. It is economical and flavorful. This cut of meat comes from the shoulder or neck area of the animal. Caution; don't try to roast this cut of meat in the oven without a liquid, it is best suited for slow cooking with a liquid, a slow cooker is ideal! Make sure you cut your vegetables to a medium to large dice - I usually cut mine so that they are just smaller than the carrots. Cost $7.47

INGREDIENTS
1 onion, chopped
1 1/2 cups carrots, baby peeled
2 cloves garlic, sliced in half
1 large parsnip, peeled and chopped
1 rutabaga, peeled and chopped
5 red skin new potatoes, washed and quartered
2.5 pounds beef roast, English or Cross Rib cut
1 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon all-purpose flour
15 ounces salt-free pureed tomatoes
1 teaspoon thyme, dried
1/2 teaspoon rosemary, dried
1 bay leaf, whole

DIRECTIONS
Place all vegetables in the bottom of a slow cooker. Season both sides of the meat with black pepper and salt. Preheat a large saute pan to moderately high heat; once hot spray pan with pan spray. Lightly flour beef then sear meat on all sides for 3-4 minutes per side. Place meat over vegetables. Combine tomato sauce and seasonings. Pour over meat and set slow cooker on low. Cook for 8-9 hours. Remove meat and shred.

Makes 6 servings, 350 calories for 4 ounces of cooked meat and 1 cup vegetables.

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