The giant kettle is washed out and put away.
I set the whole thing out in the cold last night to cool off and put 12 quarts of it in the freezer and saved one for today on the stove.
The first thing I tasted today was cold soup to see what it tasted like.
Now here is the run down on what I did.
It was 4 pounds of chuck roast I cut up.
One pound of cut up sweetbreads.
Pepper and garlic powder.
In the kettle I put in virgin olive oil and put the meat in to cook, it made its own juices.
While this was going on I made the roux.
When it was the color of peanut butter I put it in with eh meat.
I them dumped in the whole bottle of Madeira and some more water about a bottles worth.
I took the roux pan without washing it (why wash it) and added more oil and cut up 3 giant mean onions and one bunch of cilantro just because I didn't want it to go to waste and I had it around.
Sweated them in the pan with oil.
While this was heating back up I cut up the rest of the carrots and potatoes and so on and let it heat up on medium low.
By the time the root crops were dome the meat was tender.
At the end put in the pasta if you want and simmer till done.
Or you can cook it on the side to add as wanted.
I highly advise not to do this with any other meat besides chuck or ground of some sort.
If you use sirloin it will come out like a dry chew toy, been there done that.
Worth