DSH-Consult - ... a plate on life #stewsDSH-Consult - ... a plate on life #stewshttps://dshconsult.com/aplateonlife/tag/stewsMon, 20 Apr 2026 18:50:06 -0700http://zoho.com/sites/<![CDATA[THE STOCK POT OF LIFE]]>https://dshconsult.com/aplateonlife/post/the-stock-pot-of-lifeWhen making stock, you combine basic ingredients that, on their own, may not hold much value.   However, by taking time and effort to clean, ]]>

When making stock, you combine basic ingredients that, on their own, may not hold much value.  

However, by taking time and effort to clean, simmer, and reduce, you can create something greater than the sum of its parts.  

In some classic French restaurants, the stock pot is kept going by just adding the peels and offcuts of the day to the stock pot.  

This process provides a consistent supply of good usable stock for cooking. 

This emphasizes that even the “offcuts,” which may seem worthless, 

can blossom and release their flavour to the greater good when placed in the right circumstances.

Ingredients:
  • 1kg beef/lamb/pork/chicken bones or meat offcuts
  • 15ml oil for roasting
  • 5 whole black peppercorns
  • 3 bay leaves
  • 200g unpeeled carrot, washed, chopped roughly
  • 200g unpeeled, washed, onion, chopped roughly
  • 100g unpeeled, washed, celery, chopped roughly
  • 2-3 lt. cold water
  • good dose of persistence
  • lovely attitude

To prepare the stock:

  1. Place all the ingredients on a roasting tray, except the water, & toss with the oil.
  2. Roast in an oven at 180°C, uncovered, until nicely charred.
  3. Add all the ingredients to a stock pot along with the cold water.
  4. slowly bring the pot to a gentle simmer, ensuring it stays on this slow simmer for 5hours
  5. Skim the impurities from the top as they appear. The stock should be clear when strained. 
It’s important to note:
  • Charring generates the initial flavour. Without it, your stock is going to be bland & flavourless. The same way a difficult life situation can develop the person you become. You have to live a little to gain experience, it generates tenacity, & it gives flavour to your existence. 
  • Stock should never boil. Boiling makes the stock cloudy, this is the same as getting angry, when life hits us hard. Our judgement is clouded, we say things we don’t mean. It’s essential to manage the heat in our lives & remove impurities as they happen. 
  • You never salt a stock. You could end up with a salty sauce or soup. This is like when we make assumptions about current situations before letting the process complete.
  • When finished, strain the stock, & discard the meaty bones, vegetables, & peels. All the nutrition & flavour are now in the water, so it’s important to prioritize what is essential.
  • Reduce the stock further, this increases the flavour & starts to thicken it naturally. This is like the concept of waiting for the right time rather than forcing situations. Now that the stock is done & reduced, you can use it to make sauces or soups. When making sauces, you add more flavourings, wines, & butter for shine. This teaches us that it is important to spend time on the process, caramelising the onions, reducing the wine, showing discipline even in good times.

Life works in a similar way. We are challenged with various experiences to create a “pot of life,” 
& just like a chef watching over the stock pot, God never leaves us alone. In the most challenging 
times we are facing, we can turn to Him for solace & peace. 
Deuteronomy 31:8 It is the LORD who goes before you. He will be with you; 
He will not leave you or forsake you. Do not fear or be dismayed.”
]]>Thu, 30 May 2024 16:58:19 +0000<![CDATA[Green Bean Stew (Bredie)]]>https://dshconsult.com/aplateonlife/post/green-bean-stew-bredie

This is one of those warm nostalgic childhood memories. My mother used to make these pots of comfort very often, I would say stews raised me. It was always served with rice and sweet and sour beetroot salad.  

So as the season is currently changing I thought it would be great idea to start the chilly season off on a warm note. This is a recipe that I have worked on, I think it works well with beef as well as lamb or mutton.  Preferably use stewing cuts with a little fat in them,  I hope you enjoyed this as much as I did.

I N G R E D I E N T S

    • 2 tbsp Vegetable oil
    • 200g Onions roughly chopped
    • 2 Bay leaf
    • 3 Cloves
    • 500g Stewing beef / Goulash or soft shin
    • 500ml Beef stock
    • 250g Potatoes
    • 2 tsp Black pepper, freshly ground
    • 200g Green beans, topped, tailed and halved.
    • Salt to taste
    METHOD
    1. Add oil to the pressure cooker, as well as the onions, bay leaf, and cloves, sauté until soft.
    2. Remove the onions and brown the stewing beef.
    3. When the onions are done add the beef stock, potatoes, and black pepper.
    4. Follow the instructions of the pressure cooker manufacturer and pressure cook the items until the meat is soft, 30 - 45min.
    5. As soon as the meat is soft, add the green beans and cook without a lid until the beans are soft.
    6. Push the beans under the cooking liquid, do not overcook.
    7. You want the liquid the reduce to a thin sauce consistency.
    8. Serve with rice and beetroot.
]]>Mon, 27 May 2024 19:37:12 +0000