Made a delicious beouf bourguignon today. The beef was marinated with garlic and herbs in red wine for 24 hours. I gently fried carrots and onions before browning the meat, adding a little flour, then it all went in the Rayburn with the marinade. 3 hours of slow cooking later I added some mushrooms, bacon and shallots (also gently fried) then gave it another hour. Served with roast potatoes the meat was as succulent and tender as is possible and the rich flavour and aroma of the casserole...a dream.
Oh the joy of slow cooking!
vendredi 8 décembre 2006
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