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Date Posted: 00:29:58 08/27/00 Sun
Author: The Dark Virgin
Subject: Another Recipe

Here goes folks, time to combine three of the things Australia is famous for in Euans...

(Fanfare please) Beef, Roo and Brew Stew!!

You will need;
500g Kangaroo Rump fillet
500g Diced Steak (nice steak, 'cause roo's expensive and desrves good company)
1 1/2 Bottles of Coopers Extra Stout Ale (Hellboy, it's worth it)
1 Litre beef stock
5 Small Potatoes
3 Small Onions
2 Medium Carrots
A good palmful of pepper corns or about two teaspoons (mebbe more) of ground black pepper
4 Bay leaves
salt

This is a really simple one peoples. Dice your kangaroo and then roll it and the steak in flour (this will help the stew thicken) then brown the meat in a frying pan.

Chunkify the potatoes, carrots and onions. Boil the potatoes for about 10 minutes, then add to the stock and stout which you have already got boiling in a big pot (and you'll need a *very* big pot) like a good little chef.

Also add the meat, the rest of the veges and the seasonings. Now watch Con Air for about 45 minutes, or until the stew starts to thicken. Longer cooking equals more reduced stock, and tenderer meat (the remains of tonight's stew are currently simmering in the stock pot).

Now the choice between pepper corns or ground pepper is there because the pepper is an essential part of the taste, but *some* people (just for argument's sake, we'll call the... ooh... I don't know... Callum) complain if there's whole pepper-corns in the stew. :)

Serve with a crusty roll and the deneaumont of your favourite action film.

The Dark - and replete - Virgin...

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