Osso Buco - Testing

https://www.jamieoliver.com/recipes/beef-recipes/insanely-good-oxtail-stew/

https://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe-2013380

https://www.beefitswhatsfordinner.com/recipes/recipe/4608/beef-osso-buco

https://themodernproper.com/osso-buco

1 - I did not cook these long enough, the meat was not falling off the bone, and without that, the meat is very difficult to get at. The flavor of the stew was good, but otherwise the results are so far inconclusive.

2-3lbs cross-cut beef shanks 

2 generous Tbsps flour

2 tsps olive oil

1 kernel popcorn

Salt and pepper

1 medium onion (160g)

1 small pinch celery seed

2 medium carrots (120g)

a few sprigs of fresh thyme

a few sprigs of fresh rosemary

2 bay leaves

2 garlic cloves

400 g of diced tomatoes

3/4 cups porter or red wine

2 cups beef stock

Worcestershire sauce

1. Preheat the oven to 350F.
2. Dust the meat with the flour. 
3. Heat the oil in a stockpot over medium heat until the popcorn pops. 
4. Brown the beef on all sides in batches to achieve a good browning; remove from the pot and set aside.
5. Season with salt and pepper, to taste.
6. Add onion, carrot and celery to stockpot, cook until vegetables are crisp-tender. 
7. Add wine; cook until browned bits attached to stockpot are dissolved. Cook an additional 5 to 8 minutes until most of the liquid has evaporated, stirring occasionally. 
8. Stir in tomatoes and stock.
9. Return beef to stockpot and bring to a boil. 
10. Cover tightly and cook in the hot oven for a.5 to 2 hours or until the beef is fork-tender.
11. Once cooked, remove the beef, skim fat from the cooking liquid and reduce the liquid to 2 cups. Season with salt, as desired. Return beef to cooking liquid. 
12. Serve with herbed grits or mashed potatoes.

Beef Stock - Untested

https://www.reddit.com/r/Cooking/comments/1oi9qn/beef_fat_trimmings_suggestions_on_what_to_do_with/ccs7kfw/

https://kalynskitchen.com/how-to-make-beef-stock/

https://goodcheapeats.com/how-to-make-beef-stock/

https://cooking.stackexchange.com/questions/20390/why-skim-scum-from-the-surface-of-a-simmering-stock#:~:text=The%20scum%20is%20denatured%20protein,leaving%20it%20grayish%20and%20cloudy.

3-4 lbs beef trimmings, cut into small chunks
1 onion thickly sliced
1/2 cup red wine
10 cup water
2 carrots
1 rib celery
2 clove garlic
2 bay leaf
5 peppercorns
3 whole cloves
sprig fresh rosemary
sprig fresh thyme
1 tsp salt. 

1. Roast the scraps in a 400F oven until nice and brown. This could take up to an hour.
2. Bring the water and wine to a gentle boil and add the roasted scraps, the onion, carrots, celery, garlic, herbs and salt.
3. Bring back to a boil, the turn down and simmer for 3-4 hours. If you want to broth to be clear, remove any foam that develops on the surface. This foam is just denatured protein a bit like egg white. If you don't remove it, it will eventually break back down into the liquid and will make it cloudy. 
4. Allow to cool, then refrigerate to remove the layer of fat floating on top (which can be used for cooking).
5. Strain to remove the scraps, vegetables and herbs, then return the liquor to a simmer and reduce as you see fit (could I do this in a slow cooker?)

Entrecôte bordelaise (Broiled Steak with Bone-Marrow Sauce) - Untested

 From Monet's Kitchen by Claire Joyes, pg 144

Serves 1

2 Tbsps butter

4 chopped shallots

4 Tbsps chopped parsley

2 Tbsps poached beef marrow

1 8oz(ish) filet steak (what cuts are filet steak?)

1. Melt the butter in a saucepan and add the shallots, parsley and beef marrow. 
2. Cook until the shallots are lightly browned. 
3. Broil the steak (get detailed broiling instructions) on one side, then turn it and spread the second side with the sauce mixture. Broil that side until done. Serve hot.

Beef Tongue au Gratin - Untested

From Monet's Kitchen by Claire Joyes, pg 141

Serves 8

1 beef tongue

2 carrots

3 onions

4 black peppercorns

1 bouquet garni

1 cup dry white wine

3 pickled cucumbers, sliced (what kind? Gherkin? Dill?)

3 chopped shallots

4 Tbsps chopped parsley

1 cup dry breadcrumbs

4 Tbsps butter, cut into pieces

1. The day before, soak the tongue in cold water to cover. 
2. The next day, blanch it in boiling water to cover for 30 minutes.
3. Remove it, drain it and, when cool enough to handle, take out the bones, trim away the fat, then peel the tongue. 
4. Put in a saucepan with cold water, the carrots, onions, peppercorns and the bouquet garni. Bring to a boil, cover, and cook at a bare simmer for 3 hours.
5. Remove the tongue from the broth. Once it's cool, slice it thinly at a slight angle. 
6. Preheat the oven to 325F. Grease a large, ovenproof dish. Arrange the slices of tongue on it and sprinkle with the wine. 
7. Arrange the slices of pickled cucumber on top. 
8. Sprinkle with the dry breadcrumbs and dot it with the butter. 
9. Bake for 30 minutes or until lightly browned.

Beef cuts for stewing or braising

Tough yet lean beef makes the best beef stew and braised dishes. The long cooking time at low temperatures breaks down the connective tissues for melt-in-your-mouth tender, fall-off-the-bone delicious dishes. 

Look for lean cuts like chuck, chuck arm, bottom round, shoulder, short rib, sirloin cuts, rump, t-bone steak,  or stewing beef, eye of the round (eye round roast)

The polar opposite of beef that requires slow, low temp cooking are eye of round, sirloin, striploin and tenderloin; the longer you cook 'em, the tougher they get.

Here's a handy guide to different names for lean beef cuts.

Grilled Roast Beef - Testing

https://www.recipetips.com/recipe-cards/t--160835/grilled-roast-beef.asp

1 - I've used these instructions before but can't remember the outcome. I just roasted a small loin roast and it was overdone after waiting the prescribed hour. I should have been more attentive. While the meat was quite done, it wasn't over tough. It's the crust that was on the edge of burning.

This is mainly for the instructions. Rubs etc can be done on the side.

5 to 3 pound beef roast
cooking oil
Salt and pepper to taste

1. Turn grill on high and allow to heat up for 15 to 20 minutes.
2. Rub the roast with oil. Season to taste with salt and pepper on both sides. Other seasoning can be added if desired.
3. When grill is heat, place the roast over the direct heat and sear each side for 4 to 5 minutes.
4. Once seared, move to an area of indirect heat by leaving one side on medium-high heat and turning off the other side on a gas grill. Place the roast on the side that is turned off. On charcoal grill hot coals should be moved to one area and the roast should be place over the area where there are no coals.
5. Cover the grill and allow the roast to cook for about 1 hour for a medium rare 2-3 lb. roast. The temperature of the grill should be around 400° F. Check for doneness with a meat thermometer. For medium rare - 145°, medium - 160°, and well done - 170°. Cook for approximately 1 1/2 for medium and 2 hours for well done.
6. Be sure to check for doneness often because timing can vary depending on roast size and heat of the grill. If you don't have a thermometer for checking doneness you will have to cut into the roast close to the middle and check for desired doneness.
7. Roast should be removed from the grill when it is approximately 5° below desired temperature and then be allowed to set for 15 minutes before carving. In this time the temperature will rise approximately another 5°.
8. Carve and serve as desired.

Beef and chickpea stew - Testing

https://bushbeans.com/en_US/recipe/mediterranean-beef-and-bean-stew

1 - Generally fine, but I used some Desi chickpeas which I'd never cooked before. They still had their skins one - they are peas I grew, and the texture was quite coarse. The main thing that is interesting about the recipe is that it is relatively simple. Chickpeas, other beans, or even other vegetables might be just as good as anything else. I need to think about this one.

1/2 lb dry chickpeas (Garbanzo beans) ? (see note 1, above)
1 Tbsp oil
2 lbs beef chuck (see Kitchen Notes), cut into 2-inch cubes
2 slices bacon, chopped
1/2 tsp dried, crushed rosemary
Salt and pepper
1 small onion, chopped
1 medium carrot, peeled and thickly sliced
(14oz/398mL) diced tomatoes, undrained
1/2 cup beef broth or red wine

1. Soak the beans overnight. Cook until tender, about 1/2 to 1 hour, depending on freshness of the beans.
2. Render the bacon in the oil over medium heat. Increase the heat and brown the beef in hot fat. Add the rosemary and stir for 1 minute or until it becomes fragrant. Season with salt and pepper, to taste.
3. Add the onion; sauté constantly until lightly caramelized.
4. Place beef mixture, carrot and tomatoes in a slow cooker. Top with the beans and beef broth or red wine.
5. Cover and cook 3-4 hours on low.

Kitchen Notes
Tough yet lean beef makes the best beef stew. The connective tissue in the tougher cuts breaks down over the long period of cooking, making the beef melt-in-your-mouth tender. Plus, it's much easier on the budget.
Lean pot roasts, such as chuck, chuck arm, bottom round, shoulder, or rump, or beef labeled "lean stewing beef" are excellent choices. Short ribs are another good beef for stewing.
If you use a fattier beef, plan to skim the excess fat before serving. Stay away from beef eye of round, sirloin, and tenderloin; the longer they are cooked, the tougher they get.

Slow cooked beef and bean stew - Testing

https://www.thespruceeats.com/crockpot-beef-and-pinto-bean-stew-3054696

1 - A good first try. I only put in half the amount of tomato, and I would like to try replacing in with 1, maybe 2 cups of red wine, instead. I feel like tomato, like peppers, is overused, and I like to find other ingredients that do the same job. And the wine may give the stew a more robust flavour.

1 lb dry pinto beans
1 1/2 pounds beef chuck (see Kitchen Notes)
2 Tbsps oil
3 Tbsps flour
l large onion, sliced
1 garlic clove, minced
3 ribs celery, sliced
3 carrots, diced
Optional - 2 bell peppers (any colour), diced
1 tsp salt (or to taste)
A pinch each of paprika, oregano, cayenne, thyme
1/2 tsp black pepper
1 cup very rich beef broth
2 (14.5-ounce) cans diced tomatoes, not drained
1 or 2 cups red wine

Optional - 1 cup whole kernel corn

1. Soak beans overnight. Boil in water until done (1/2 to 1 hour, depending on freshness of beans).
2. Meanwhile, cut the beef into 1/2-inch pieces. Dredge in flour. 
3. Heat the oil in a large skillet and brown the meat on all sides. (The caramelized crust on the outside of the seared beef gives the stew color, texture, and deeper flavor.)
4. In a 4-quart or 6-quart slow cooker, combine everything but the corn kernels
5. Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours.
6. Add corn kernels about 1 hour before serving time, if desired.

Kitchen Notes
Tough yet lean beef makes the best beef stew. The connective tissue in the tougher cuts breaks down over the long period of cooking, making the beef melt-in-your-mouth tender. Plus, it's much easier on the budget.
Lean pot roasts, such as chuck, chuck arm, bottom round, shoulder, or rump, or beef labeled "lean stewing beef" are excellent choices. Short ribs are another good beef for stewing.
If you use a fattier beef, plan to skim the excess fat before serving. Stay away from beef eye of round, sirloin, and tenderloin; the longer they are cooked, the tougher they get.

Beef and bean stew - untested

https://bushbeans.com/en_US/recipe/mediterranean-beef-and-bean-stew

8 oz dry chick peas (garbanzo deans)
1 Tbsp olive oil
2 lbs beef shoulder, cut into 2-inch cubes
2 slices bacon, chopped
1/2 tsp dried, crushed rosemary
Salt and pepper
1 small onion, chopped
1 medium carrot, peeled and thickly sliced
(14oz/398mL) diced tomatoes, undrained
1/2 cup beef broth or red wine

1. Soak chick peas overnight. Drain and, in fresh water, simmer until soft (about 1 hour).
2. Heat oil in a 10-inch skillet over medium-high heat. Add beef and brown thoroughly with bacon and rosemary. Season lightly with salt and pepper.
3. Add onion; sauté until lightly caramelized.
4. Place beef mixture, carrot and tomatoes in slow cooker. Top with beans and beef broth or red wine.
5. Cover and cook 3-4 hours on low.

Spicy bean and beef stew - Untested

https://www.bbcgoodfood.com/recipes/3328/spicy-beef-stew-with-beans-and-peppers

3½ Tbsps vegetable oil

2 lbs stewing beef cut into chunks

1 onion, sliced

2 garlic cloves, minced

1 Tbsp flour

1 Tbsp black treacle

1 tsp cumin

(14oz/398mL) diced tomato

2 1/2 cups beef stock

2 red peppers, seeds removed and sliced

1lb reconstituted or 1/2 lb dry cannellini beans

Sour cream and fresh coriander, to serve

1. In a large saucepan with a lid, brown the meat, adding 1 Tbsp of oil at-a-time, browning in batches to avoid crowding. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.

Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.

Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.

Swiss Steaks - Testing

https://www.thespruceeats.com/old-fashioned-swiss-steak-3056883
https://www.allrecipes.com/recipe/73089/my-moms-swiss-steak/
https://www.foodnetwork.com/recipes/alton-brown/swiss-steak-recipe-1917184
https://www.lecremedelacrumb.com/slow-cooker-swiss-steak/

1 - First attempt was very positive. I omitted the tomato which was good, and I added the broth and the cream which was good, however... I added the cream an hour before serving, and it curdled. I will try whisking it in at the end. Oh, and I did not have a tenderizer, so I just used a regular hammer and it worked!

2 to 3 pounds boneless bottom round chuck steak
1 1/2 tsps salt
1 tsp black pepper
3/4 to 1 cup all-purpose flour
3/4 cup of oil or fat (optional: 1 popcorn kernel)
2 medium onions, sliced)
1 bay leaf
1 1/2 tsps dried oregano
1 tsp paprika (preferably smoked)
1 (28-ounce) can diced tomatoes, undrained
1 cup beef broth
1/2 cup cream
(optional - 1 Tbsp Worcestershire sauce)
Garnish - 2 Tbsps fresh parsley

1. Heat the oven to 325F. (for stovetop or crockpot instructions, disregard step 1 and see below)
2. Trim fat from steak.
3. Combine flour and seasoning. Dredge the meat in the flour mixture after every time you pound it to add more flour to it. Season meat with salt and pepper and put on a well-floured cutting board. Sprinkle more flour over steaks and pound with a meat hammer to tenderize. Continue to turn, flour, and pound until most of the flour is used. Cut steak into 6 pieces.
4. Heat the oil in a large, heavy ovenproof skillet or Dutch oven (with a lid for later use) over medium heat. When the oil is hot but not smoking (or when the and add a single popcorn kernel. When it pops, remove the kernel and reduce the heat to medium.
5. Fry the steaks until lightly browned on both sides, working in batches as necessary and avoiding any overcrowding. Once nicely browned, set aside (or put in the bottom of the slow cooker).
6. Add the sliced onion to the pan. Cook, stirring, until the onion is translucent and lightly browned.
7. Scootch the onion to the side of the pan, reintroduce the steaks and (if using a slow cooker, skip this and just) place the onion on top of steaks, add the tomatoes, beef broth, oregano, bay leaf and paprika.
8. Cover the pan and bake or cook on the stove top over low temperature for about 1 1/2 to 2 hours, or until the steaks are tender. (If using the slow cooker, put on High and cook 2 hours, then reduce to low to cook another 3-4 hours)
9. Before serving, stir in the cream. If the sauce is too thin, remove the solid matter to a serving plate and re-place the pan over medium heat. Combine 1 Tbsp of flour with 1 Tbsp cold water. Stir until no lumps remain. Stir into the simmering sauce and cook, stirring, until thickened.
10. Pour sauce over steak, tomato, and onions on the platter. Sprinkle with fresh parsley if using.

Test 2 - Carne Guisada (Mexican beef stew)

Serves 2

1 - I forgot the tomato paste, and it was good! I'll try it with, and decide if it makes that much of a difference not to use it.
2 - It doesn't taste like it needs salt! Odd, and great, I suppose. Anyway, it also doesn't need the tomato paste, so I removed that ingredient. And I just realized that I have no idea where the original recipe came from so there's no way for me to peruse the original. Oh well, I think I've already changed it enough that it doesn't really matter.

1 lb chuck roast, trimmed of fat and cut in bite-sized pieces
1 Tbsp flour
1 Tbsp olive oil
1 onion, chopped
1 cloves garlic, chopped
1 jalapeno peppers, seeded and minced
1 cup beef stock
1 tsp cumin
1 tsp chilli powder

1. Toss meat pieces with flour, then brown quickly in oil.
2. Add onion and cook, stirring frequently, until soft. 
3. Add the garlic, jalapeño, beef stock, cumin and chilli powder; bring to a simmer.
4. Cook for about 2 to 2-1/2 hours, until meat is extremely tender.

Test 2 - Groaty Dick Pudding

https://recipeland.com/recipe/v/groaty-dick-pudding-45107
https://justafewrecipes.wordpress.com/2017/11/05/groaty-pudding/
http://www.foodsofengland.co.uk/groatydick.htm
http://greatbritishpuddings.com/savoury-pudding-recipes/groaty-dick-pudding
https://www.justapinch.com/recipes/main-course/beef/groaty-pudding-groaty-dick.html

The variety and entertainment value of traditional recipe names continues to please. This is a good wood-stove recipe or, if you don't have one, slow-cooker.
NOTE: The quantity of meat-to-grain can vary - more grain-to-meat is perhaps more desirable if trying to decrease meat consumption.

1 - Success! Very simple, and pleasantly satisfying. I will make the veg mandatory, and I will standardize the cooking time and temperature.

2 - Again, very good. I made it only with onion, but the mix with the milder flavor of the leek would make it much, much better in my opinion. You really can't skip the vegetables though - it would be too stodgy otherwise. They lend a noticeable and pleasant sweetness to the dish.

3 - Again I only had onion. I wonder if, when leeks aren't available, halving the quantity of onion and replacing it with something else like the optional carrots and/or celery or even a strong herb like parsley would do the trick? The goal is to lighten the stodginess of the barley and beef.

1 lb stewing beef (traditionally shin of beef) (or more or less) (flank steak works well)
1 1/2lbs mixed leeks and onions chopped
1/2lb groats (oat or barley) (or more or less)
beef stock to cover (or water)
bay leaf
1 1/2 tsp Salt (be liberal - the grain will absorb and mute a lot of flavour)
Pepper
OPTIONAL
2 carrots, chopped
1 stick celery, chopped
1 tsp + fresh thyme, minced

1. Put all of the ingredients (do not brown first) in an earthenware pot.  Layer the ingredients as given.
2. Pour the stock over top and stir. Put lid on. Put in medium-low 350F oven for 3 to 16 hours, or in a slow cooker. 1 1/2 hours.
3. Groats will absorb stocks and juices and expand. Check occasionally and top up the liquid from a recently-boiled kettle, if necessary. The finished dish should be a little soupy.

Untested - Stuffed Hash Browns

https://tasty.co/recipe/hash-brown-bombs

Completely frivolous comfort food. And that's ok!

I've changed quite a lot of the instructions even before starting, and hopefully I haven't screwed things up for myself. But there were some directives that seemed overly complicated, and I really hate using onion and garlic powder, so I switched that up. The last thing I'd like to figure out is what to use other than plastic wrap to assemble the balls.

for 4 servings

1 Tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 lb (455 g) ground beef
1 + 1 tsps salt + an extra pinch
½ + ½ tsp pepper
2 cups (80 g) fresh spinach
5 large russet potatoes
1 large egg, lightly beaten
1 small onion, grated
5 garlic cloves, pressed
½ cup (50 g) grated parmesan cheese
½ cup (50 g) grated cheddar cheese
marinara sauce, warmed, for serving
fresh parsley, chopped, for serving

1. Preheat oven to 375°F (190°C).
2. Peel and grate the potatoes. Drape a kitchen towel in a colander. Put in the potato and sprinkle with the 1 tsp salt. 
3. While the potatoes drain, in a large pan cook the onion in oil until completely soft.
4. Add the garlic, ground beef, 1 tsp of salt, and ½ tsp of pepper. Cook until the meat is browned.
5. Add the spinach and stir until wilted. Remove the pan from the heat and set aside.
6. Cook the grated onion and garlic until it no longer smells pungent.
7. Wring the potatoes in the towel to get as much liquid out as possible.
8. In a large bowl, mix together the potato, pinch of salt, remaining pepper and cooked grated onion and garlic and Parmesan and mix well.
9. Add the egg and thoroughly mix again.
10. (In the next steps, what can I use instead of plastic wrap?)
11. Line a small bowl with plastic wrap.
12. Divide the potato into 4 equal portions, and do the same with the cheese and the meat filling. With a spoon, spread one of the portions around the inside of the bowl.
13. Sprinkle cheddar cheese over the inside of the potato bowl and add a portion of the beef mixture, being careful not to overfill (how much? What size bowl should I use?).
14. Pick up the sides of the plastic wrap and close the potatoes, twisting to create a sealed ball.
15. Chill for 30 minutes.
16. Put the balls on a greased baking sheet and bake for 35-40 minutes, or until the potatoes are crispy and brown.
17. Serve topped with marinara sauce and parsley.

Untested - Scrapple

From Ben's book fragment on Pennsylvania Dutch cookery - pg 12

8oz chopped raw pork or beef
1 1/4 tsp salt
1/4 tsp pepper
1 cup corn meal
1 onion, chopped
1 Tbsp fat (bacon or veg oil or butter)
5 cups water

1. Brown the onions slowly in a little fat.
2. Add meat, seasoning and water. Simmer for 20 minutes.
3. Add corn meal and boil for 1 hour.
4. Turn into a mold, cool, cut slices and fry in fat until brown.
5. Serve with gravy or tomato sauce.

Testing - Prime Rib Roast with Chocolate Rub

Prime rib is an expensive cut, therefore I've almost never prepared it, tending to opt for the more inexpensive when buying meat. However, now that we're on the farm and buying sides of or whole carcasses of animals, I have the ability to experiment and refine the preparation of all sorts of different cuts of meat, from the fine to the coarse.

1 - Yup, it worked. Not sure about the timing - there was a significant delay between finished cooking and actual serving, like, an hour! So still Testing to actually roast it and serve it within a reasonable time delay.

https://www.ricardocuisine.com/en/recipes/5367-prime-rib-roast-the-ultimate-
https://www.today.com/food/world-s-easiest-prime-rib-roast-master-holiday-classic-t77026
https://www.halfbakedharvest.com/coffee-rubbed-prime-rib-roast-roasted-garlic-gorgonzola-butter/
http://www.cookingchanneltv.com/recipes/spice-crusted-prime-rib-of-beef-3784411
http://www.cookingchanneltv.com/recipes/prime-rib-3029637
http://www.recipetips.com/kitchen-tips/t--1315/cooking-prime-rib.asp

Prime rib roast (time to cook dependent on weight of roast)
Spicy Chocolate BBQ Rub

1. From the day before up to 4 hours before roasting, agressively scrub the roast all over with the Chocolate Rub and place it bone-side down and fat-side up on a high-sided roasting pan.(Would the chocolate dripping be good with root vegetables? If so, then the veg should be prepared and the roast placed on top at the same time as it gets rubbed.)
2. If you haven't done so, about 4 hours before roasting take the roast out and leave on the counter to all it to come up to room temperature.
3. Prepare the oven rack near the bottom of the oven. Preheat the oven to 450F and leave at that temperature for about 20 minutes before putting in the roast.
4. (Curious about Ricardo's method of roasting.)
5. Put in the roast - FROM THIS POINT ON DO NOT OPEN THE OVEN DOOR UNTIL THE PROJECTED COOKING TIME HAS ELAPSED! Roast for 30 minutes, then reduce the temperature to 350F. Roast, figuring on about 16- minutes be pound of meat, or until an instant-read thermometer inserted into the meat (away from the bone) registers 115 to 120F (for rare) or 125F for medium rare. Let the roast rest for 20 minutes before carving.
6. Snip the tied bones off the roast, slice and serve. OR Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. 

Untested - How to Use Leftover Pickled Pear Onions, Ideas

http://whatsforsupper-juno.blogspot.ca/2011/07/easy-caramelised-onion-and-feta-tart.html

http://cooking.stackexchange.com/questions/4267/can-you-cook-pickled-onions

http://allrecipes.com/recipe/57304/deluxe-french-beef-stew/

http://www.canadianliving.com/food/the_ultimate_beef_stew.php

Test 1 - Neck of Beef

For Christmas my dear heart gave me the classic "Food in England" by Dorothy Hartley. Now, French food is my passion, but I love food and food history and ethnography no matter what it is. This book is an amazing compendium of English food history! I am reading it with rapt attention, savouring every bit of it. Most recipes are written for wood fire or coal stove cooking, but Hartley often gives indications of how an electric or gas oven can be used to try and replicate these recipes. I've tried only one, so far, adding a few elements to please my palate. Here's a draft of the first attempt, which was very successful.

2 - A few years later. I remember the first attempt working, but mostly I remember that I used the clay pot Tina gave me and the dough seal damaged the finish. Harumph! I made it again this Feb 2021 with beef we bough with Roz and Michael in one of the new stainless steel pots I bought from Costco to replace the damaged non-stick pots we used to have. Generally, the vegetables turn out like mush from the long cooking time, but the meat is very tender. I'm going to try using the veg to make soup. It also occurs to me that this a good recipe for wood cook stoves in the winter, but in terms of using electricity or gas, it would make more sense to use a slow cooker.

3 - If it does make more sense to use a slow cooker, I still have to figure it out. The vegetables were uncooked and the meat was done. Hmmm...

Any chuck beef, boneless
Bacon fat (or beef drippings if you're so lucky)
Cut in matchsticks all of the following or whatever you have on hand, enough for a 2" layer on the bottom and to fill the empty spaces around the roast, sides and top :
- Carrots
- Turnips
- Parsnips
- Onions
- Rutabaga
- Fresh beans
- Peas
Salt and pepper
2-3 sprigs thyme
1 Tbsp brandy
? 1 cup flour
? 1/2 cup water

1. With about a Tbsp fat, sear all the sides of the beef until brown.
2. Liberally coat the inside of a Dutch oven or clay cooking pot with the bacon fat.
3. Layer the 2" of veg at the bottom.
4. Set the seared beef in the middle of the pot, seasoning liberally with salt and pepper.
5. Tuck in the vegetables around the side, along with the thyme sprigs, and cover the beef with the remainder of the veg, until the pot is nicely filled but the lid still fits.
6. Add 1 Tbsp brandy over all.
7. Mix the flour and water, kneading just enough to get a consistent, stiff and pliable dough. Use this dough to seal  the pot by running it under the join of the pot lid and pressing the lid down enough to create the seal. Do not open the pot while it's cooking.
8. Place in a 325F oven for 2-4 hours, depending on the size of the roast...

Chocolate Beef Stew (Spezzatino di manzo al cioccolato) - Test 1

http://www.gingerandtomato.com/ricette-carne/spezzatino-manzo-cioccolato-rinnovare-piatto-classico/
https://www.edamam.com/recipe/spezzatino-di-manzo-al-cioccolato-beef-stew-with-chocolate-c0044ab4445865c65d2c4969d629c422/
http://www.cookingchanneltv.com/recipes/david-rocco/spezzatino-di-manzo-al-cioccolato-beef-stew-with-chocolate.html
https://www.saporie.com/it-it/spezzatino-di-manzo-e-cioccolato.aspx

My first foray into Italian cookery (thank you Google Translate!).  The original recipe calls for 2 glasses of brandy, which I've translated into 2 fl. oz. I'll also have to document how much sage and thyme I use, as well as salt, and maybe a ballpark idea for the stock? And what kind of stock?

1 - Super positive reaction. Forgot to record the salt quantity. I think 1 tsp? I thought it would be oversalted, Ben liked it.
2 - I altered the ingredients a bit and recorded it.

3 - This went well. Actually, apparently. I made it with mashed potatoes again, and Ben really enjoyed it, but I wasn't feeling well, so I didn't have any!

3 Tbsps extra virgin olive oil
4 oz diced bacon (about 4 slices)
2 Tbsps flour
1 lb stewing beef cut into 1" chunks
2 fl. oz. sherry or apera
2 sprigs sage
2 sprigs thyme
Beef stock, enough to just cover the meat (depends on size of pan)
1 tsp salt
1/2 tsp pepper
1-2 4 oz dark chocolate

1. Brown the bacon in the oil.
2. Flour the pieces of meat and cook in batches to brown on both sides (if you put it all in the cubes will be crowded and steam instead of brown).
3. Add the brandy and let it evaporate. Add salt, pepper and herbs.
4. Add the broth, so that the meat is covered, and cook over low heat until the meat is cooked about 1 1/2 to 2 hours.
5. When cooked, chop the chocolate and sprinkle it into the pot. Let it melt over low heat, another 10 - 15 minutes. 
6. Stir well to blend the chocolate into the sauce and serve warm. Goes very well with mashed potatoes.
7. NOTE: Excellent with mashed potatoes.

Testing - Mexican Soup

http://www.eatingwell.com/recipes/mexican_soup.html

1 teaspoon canola oil
8 ounces lean ground beef
1 large onion, chopped
2 cloves garlic, minced
16 medium tomatoes, chopped (8 cups)
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 15-ounce can chickpeas, undrained
3 medium carrots, sliced
1 4-ounce can chopped green chillis
1 cup corn, (1 ear)
Salt & freshly ground pepper, to taste
Hot pepper sauce, to taste (optional)
Chopped fresh cilantro, for garnish (optional)

1. Heat oil in a large soup pot over medium-high heat. Add ground beef, onion and garlic and sauté until ground beef is just brown and the onion is tender, about 3 minutes. Drain fat. Add tomatoes, chili powder, oregano and cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes.
2. Add chickpeas, carrots and chiles. Cover and simmer for 45 minutes. Add corn and simmer, covered, until corn is tender, about 15 minutes. Taste and add salt, pepper and hot pepper sauce, if using. Garnish with cilantro, if using.