Similar to the thanksgiving turkey congee, we decided to make congee with the left-over lamb in our freezer from Christmas.
Lamb Stock
Took the lamb bone + a few beef bones (maybe 2-3 lbs in all). Drizzled in olive oil. Bake @ 400F for 30 min. Add a quartered onion and up the temp to 450 for another 30 min.
Put browned bones + onion + 4 cloves garlic + 12 black peppercorns + 2 bay leaves + 2 tsp salt + 10 C cold water into slow cooker. Cook on low for 6.5 hours.
[note: this is probably not enough salt for a finished soup or anything, but it lets you adjust up. For ours, we added soy sauce in the congee instead of more salt].
Congee
3 Tbsp oil over med. Toasted 1 Tbsp cumin seeds, 1 star anise, and 1.25 C jasmine rice for 3 min. Add 10 C lamb stock, let simmer, covered, on low for 1.5 hours. I ended up adding 2 more cups cold water an hour in.
Serving
We sliced some of the left-over lamb to add to the congee. I also boiled some green beans, which I thought was great and Maria thought was weird.
It wasn't quite seasoned enough until we added ~ 1/2 - 1 tsp light soy sauce per bowl.
It was AMAZINGLY good with a teaspoon of the homemade sichuan chili oil.
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Here's the browned bones + onion after coming out of the oven:
And going into the slow cooker:
Our left-over sliced lamb:
The congee:
All together!
2nd bowl with a little more soy sauce and some green beans
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