Category Archives: Bay Leaf

German Style Beef Roast

German Style Beef Roast
1 2 1/2 – 3 pound boneless beef chuck pot roast
1 tablespoon cooking oil
2 cups sliced carrots (2)
2 cups chopped onions (2 large)
1 cup sliced celery (2 stalks)
3/4 cup chopped kosher-style dill pickles
1/2 cup dry red wine or beef broth
1/3 cup German-style mustard
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons dry red wine or beef broth Hot cooked spaetzle or cooked noodles Snipped fresh parsley (optional)

1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat.
2. In the cooker, combine the carrots, onions, celery, and pickles. Place the meat on top of vegetables. In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over meat and vegetables in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.

For gravy:
4. Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat.
Discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley.
Makes 8 servings.

Fish Soup with Fennel

Fish Soup with Fennel

Yield: 6 servings

1 lb Flounder
1 Small onion
Bones from fish
1 Carrot
1 Bay leaf
1 Leek
4 Parsley stalks
1/2 lb Hake
2 Lovage stalks
2 tb Butter
6 1/4 c Cold water
1 tb Flour
Sea salt
2 tb Sour cream
6 Black peppercorns
2 tb Chopped fennel leaves

Put the fish bones in a pan with the bay leaf, parsley, and lovage. Cover
with cold water, add salt and peppercorns, and bring to boil. Simmer for 30
minutes. Peel and chop the onion and carrot. Trim and chop the leek.Put
them in a saucepan. Pour the fish stock over the vegetables through a seive
(strainer). Bring to a boil, then let simmer for another 30 minutes,
then put in the hake. Simmer for 15 minutes, or until the hake is
cooked.Remove the hake and put the plaice (flounder) filets into the pan.
Simmer for 5 minutes, then remove them. Cool the soup slightly, then puree
it in a blender. Melt the butter in a clean pan, stir in the flour and cook
for one minute. Stir in the blended soup and simmer for 3 minutes,
stirring.Add salt and pepper to taste. Take the hake off the bone and chop
it;
skin the plaice (flounder) filets and chop them. Put both sorts of fish
into the soup and stir in the sour cream. When all is hot, add the chopped
fennel and stand, covered, for 3 to 4 minutes before serving. Serve as is,
or with fennel dumplings