Friday, April 9, 2010

Cooking braised beef, part I

Braised beef with red wine, (recipe from The Silver Spoon) I couldn't find Barolo so I used Root 1 instead. Tie the meat with string and marinade in wine, carrots, celery, onion, fresh sage, rosemary, bay leaf, salt and pepper corn.
cover and store in fridge for 6-7 hours.
The wine smelt so good I felt sorry to just use it for marinade, I did sip the last drop from the bottle though.  This is a first try for me using this recipe, I'm a little nervous!

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