JUMBUCK BURGER

June 2, 2019

A different dish for a Frid.-Sat. night perhaps
Even at a "serve yourself" party

Ingredients

2 beef stock cubes(or chicken,vegetable depending your choice of meat)

500g-1kgBeef soup bones

700g Chuck steak

1 large potato

1 large carrot

¼ small pumpkin

1 large onion

½ doz. Cherry tomatoes

Generous amount of salt/pepper

Good sprinkle of dried garlic (1 TBS upwards)

Good glug of Worcestershire sauce (about ¼ cup)

Your choice of burger/bread rolls

1Bake bones & steak @ 200 for ½ hour then add to slow cooker with 1.5 litre water & start cooking on low

21 hour later add all veg (which you have diced into roughly 3cm cubes) + salt/pepper & garlic

3Now continue cooking on low for a total of 10-12 hours

4After cooking time you can stir & squish any veg just slightly if not already disintegrated

5Ok now at this point you place bread roll of choice into a deep bowl then serve your broth/stock, veg, meat mix over top

6Bread roll will soak up the beautiful juices

7ENJOY

Notes

1You can add whatever veg you like really & any herbs you wish

2You could do chicken,pork or lamb instead or even mix a variety of meats together

3You can choose to serve with bones (adds to authenticity of dish) or pick meat off bones & discard

4Chop all ingredients up night before (soak in water where required) ready to start ASAP in morning

Submitted by Alison Battistuzzi

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