It’s getting close to the end of autumn and comfort food on a Sunday is a must. I used some leftover beef to add to chicken congee made in a slow cooker.
Earlier today I recorded a podcast on sous vide cooking and food safety. I recorded video too and while the podcast drops tomorrow night, the video is available now.
YouTube video from Medical Fun Facts
Want to use some leftover beef but don't like the idea of beef congee? Then mix beef and chicken together. It's not a bad thing. It's a good thing.
- 1 Chicken
- 250 g Beef rib fillet Leftover and vacuum sealed
- 1 L Chicken stock
- 1 cup Rice
- Cos lettuce shredded
- Spring onions sliced
- Soy sauce
Thaw the leftover frozen beef and cut into small slices
Unpack the raw chicken and get to room temperature
In your slow cooker add 1 cup of rice and the stock
Add in the beef and the chicken
Set the slow cooker for 6 hours
After the slow cooker has finished, debone the chicken
Mix everything together in the slow cooker vessel
Aliquot two large portions into containers for dinners
Aliquot two smaller portions into containers for lunches
Serve the congee in a small bowl and serve with shredded lettuce, sliced spring onion and soy sauce
Shoot a photograph and then eat the meal
Wash the dishes and write the recipe
Blog and hope your friends share the recipe
An all time favourite. Mixing the beef and the chicken is a great move.
And now for something cheesy
I was recently approached by Georgia Davies about sharing this cheeseboard infographic. Unfortunately, I haven’t posted about cheese much lately apart from warnings that raw unpasteurised cheese should be avoided because of potentially fatal consequences. Anyway, this cheese platter infographic looks fantastic. It’s full of visually stunning great ideas for you to try.
Expert Tips for the Perfect Cheeseboard by Daffodil Hotel
Frequently asked questions
How did you connect your three blogs today?
Well, I blogged and recorded a podcast about sous vide safety, then I wrote a post in My Thoughts and Stuff and mentioned the sous vide podcast, and now I’ve cooked using meat that had been vacuum sealed.
What do you like about congee?
It’s the perfect comfort food for cold nights in Canberra. It’s peasant food. It’s simple to make and better to eat.
Why the leftover beef?
Why not? I didn’t want to waste it and combining meats is a thing. It’s a good thing.
Who inspires you for sous vide cooking?
Tony from Tony meets meat. Check out today’s blog post at http://yumlum.co/2qKfnj6