Guest guest Posted October 17, 2008 Report Share Posted October 17, 2008 At 04:12 PM 10/17/2008, you wrote: I make lamd shoulder or mutton shoulder/leg on sundays. I use my japanese clay pot on the stove top adding some fresh herbs and water and let it slow cool usually for like 6-7 hours. Can I do this with Bison rump as well or will it come out chewy? Sounds like your clay pot works very much like a crock pot. I've cooked rump that way, and had it fall completely apart. If tolerated, use very dry red wine for the liquid. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2008 Report Share Posted October 17, 2008 Marilyn, Coolness.. Thanks!! Super psyched you told me this! WOOHOO! Still trying to figure out the legal wine thing- having trouble with that as I am finding it hard both to understand and express it when I go to a wine store. Which is a shame as some of my meat " issues " might dissipate if I marinate with wine as it will break down some of the arachidonic acid. Jodi SCD 12 months Crohn's/Colitis > > Sounds like your clay pot works very much like a > crock pot. I've cooked rump that way, and had it > fall completely apart. If tolerated, use very dry red wine for the liquid. Quote Link to comment Share on other sites More sharing options...
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