I bought some beef olives for tea tomorrow night.At what temp shold I cook them and for how long?Thanks to the helpful and knowledgeable people for their answers.
greerg,
Feb 17, 11:45pm
180oC for about an hour to an hour and a halfis my usual time whencooked in gravy.
lyma1,
Feb 18, 3:06am
Cooked in Maggi Mushroompacket, sachetdried soup in place of gravy is tasty. Not the Cup of Soup one, the foil sachet .
nzhel,
Feb 18, 5:10am
My mum always used to do them in a crockpot and used oxtail soup (Maggi) for the gravy. They used to be delicious! Not sure how long she cooked them for but I'd say at least say 4-5 hours perhaps. Someone else may know.
cgvl,
Feb 18, 3:51pm
I make a gravy and add carrot to it and then just bake in oven moderate heat for about 1-1½hours. You can add mushrooms etc to it but as DH doesnt eat them I leave them out
calista,
Feb 21, 5:40pm
Thanks everyone. Beef olives now in the crockpot with oxtail soup.
Yes, I know according to the purists (and my own conscience) I should have done it from scratch, but I am not on top of things today and at least it 's better than takeaways.
charlieb2,
Feb 21, 5:51pm
x1
meh.... blow the purists.... Enjoy your dinner!
greerg,
Feb 21, 10:45pm
Isn't oxtail soup a staple?Hate it as a soup but always have it in the pantry for casseroles etc. and I hardly use any package stuff
uli,
Feb 22, 3:10am
I brown them on all sides, then add a bit of red wine and simmer them until done - you could transfer them to the crockpot. Gravy makes itself really, especially if you fry some onions and carrots and celery with it. The soup will give it a completely different flavour than if you do it without. Depends what you like I guess.
maysept,
Feb 24, 4:31pm
Richard Till in one of his books does some on the BBQ, going to give that a try!
uli,
Feb 24, 6:12pm
It needs to be a short fry type of meat then - not what is usually used - stewing meat. Otherwise you will be having one very very tough piece of BBQed leather :)
maysept,
May 20, 12:01pm
Yes, I wondered about that, and I guess you'd need warm stuffing or it wouldn't heat through in the short time it takes to cook the meat. Sounds good though!
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.