Its the time of year where i am poking my head into the cellar, the freezer and the pantry, I have my yearly full beef order coming in this week as well as planning out the coming meat chick order and planning out the protein plans for 2024 and that means rotations, moving the older stuff up different freezers and putting the new in.

In keeping with that, i had one package of beef shanks left from last years order, it slow roasted them to get some nice browning on the bones and burnt edges, i tagged teamed it with a baked oatmeal/fruit. I used up 4 cups of frozen farm grown raspberries and used up some softening /wrinkled storage apples. 

Farmgal Tip, If you are going to run the oven, use if for more then one thing at the same time, make that energy use count.

Once they were browned up a bit, i put them and the deglazed liquid in to the big cast iron pot to which i added two full onions (skins off as it adds a bitterness i do not like) 4 bay leaves and in the tea ball i have a mix of mustard seeds (yellow/brown/black) black peppercorns and a few clove buds and salt to taste. Added enough water to cover the bones.

This was brought up to a boil and then placed on the cooking wood stove an allowed to simmer away for hours. Six or so hours later, i took it off the simmer, took out the bay leaves, and the spice ball, removed the fall apart tender meat, i diced the meat back up after pulling it off the bones, hit the onion and broth with the stick blender to make it smooth

I added in diced celery, six cups of cooked diced beets that had been oven roasted for sweetness then cooled diced and frozen into my freezer tubs and one cup of pearl barley plus the diced beef. To this i added salt, pepper and beef bouillon to taste. Simmer for another 45 minutes till all cooked, i like my barley well cooked. It was tender enough for eating at the 25 to 30 minute mark but i like it just a bit longer..

This is slow food, it took all day to make but it was quick and easy in bits and bobs and as i was running the wood stove all day for heating it was making use of energy that was available. This is using a cut or part that is different and turning it into a lovely supper dish that is rich and filling.

What is something you have taken out of your freezer that is just a touch different then normal and using your winter pantry made, are you using your wood stove to help keep your kettle warm, or for cooking your soups/stews on?