Thread: Wobblys

the tails!
cut the socket out at the hip and get the meat around the hip joint, skin and break up same as ox tail.
coat in flour then fry in a heavy pan on a medium heat till brown on all sides.
a cup or 2 of red wine into the pan and stir to lift all the flavour that is stuck to the bottom of the pan then dump it into the slow cooker or heavy stew pot. a tin or 2 of diced tomatos, couple carrots and onions cut into chunks.
2 or 3 cups of beef stock. stir the lot thru.
low heat, just simmering.
with a couple hours to go chuck in some spuds, yams punkin etc.
half an hr to go, a zucinni or corjets what ever they are called here.... diced into same size chunks and into the pot
best served with fresh bread but i cheat as we have a bread maker.
you blokes are missing out!