A family favorite in our house but for my stock I use 2 Au-juice packets and 2 brown gravy packs, along with a cup of vinegar (use less or none, but a little adds great flavor) and 3-4 cups water. I also like my meat cut thin (I ask the butcher to slice it thin like lunch meat) it makes the meat much more tender and flavorful. I make a spread of relish and mustard (I love using a brn sugar pecan stone ground mustard I found), spread that on the thin meat slices then add a small handful of chopped onion and raw cut up bacon. Roll up and close with tooth picks. Place the rolls in the stock and cook all day, at least 5 hours. My husband swears it's even better warmed up the next day, but he could never wait to eat it the next day if it's in the fridge. Plus I save part or all of the left over stock to start my stock the next time makes it better and better. My husband knows when I've started over with my stock, and he askes why I didn't save it from before.
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A family favorite in our house but for my stock I use 2 Au-juice packets and 2 brown gravy...