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Bay laurel adds unique flavor to food
January 30, 2009 - Kathie Evanoff
Bay laurel goes with beef.
As the 2009 Herb of the Year, designated by the International Herb Association, bay laurel is also one of the easiest plants to grow, although it must be brought indoors in winter.
Here’s a photo of my bay laurel plant, which is several years old and has always lived in a container.
Read more about bay laurel in my column in Monday’s Tribune Chronicle.
In the meantime, try this recipe for crockpot beef roast, a great one-pot meal that cooks while you are off doing something else.
Crockpot Roast Beef
Beef roast; top round or chuck (whatever your favorite) 4 large potatoes, washed and cut into quarters; 1 cup carrots, washed and sliced; 1 cup cut green beans, fresh or frozen; ½ cup sliced crimini mushrooms; ½ onion, sliced; 2 packets beefy onion dry soup mix; 2 cups hot water; 2 or 3 bay leaves; 2 or 3 cloves garlic, crushed; salt and pepper.
Mix the hot water with the dry soup mix and set aside. In the crockpot, layer the vegetables putting the potatoes on the bottom and the green beans and mushrooms on the top. On top of the vegetables, place the beef roast. Pour the soup mixture over everything. Toss the garlic and bay leaves into the crockpot liquid. Set the crockpot on high heat for one hour. Reduce the heat to low and let it cook for five to eight hours. Serve with biscuits or crusty bread.
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Bay laurel can be grown inside your house in winter and set outdoors in summer. Pluck the leaves off the plant when you want to flavor a favorite dish.