This is truly fabulous. I used Better th*n Boullion, kosher salt, and dried onion for my base in addition to the list here...Also added carrots (baby peeled), celery, and extra fresh garlic and fresh onions. I served it with garlic mashed potatoes. I did one major thing different: For the first 2 1/2 hours, I simmered it in a covered deep saute skillet on the stovetop. Then, I transferred it for the remaining 2 hours to the oven, covered at 260*F. I found that this made a thicker, richer liquor. At the end of 4 hours, we ate (it was terrific), and I left it in the oven for another 3 hours on 200*F and it was even better. I bet by tomorrow it will be so tender that it will melt in the mouth. Thank you so kindly for sharing!
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This is truly fabulous. I used Better th*n Boullion, kosher salt, and dried onion for my base...