The beef was browned for about seventy minutes before water and vegetable stock were added. Plus diced leek. Cooked under glass for another two hours until really tender.
Half a large parsnip was diced, and then divided into chips. Grilled until browned (watch by eye!), for about twenty-five minutes, after being drizzled in sunflower oil and turned with a wooden spoon to ensure an even coverage. A simple dish, but delicious!
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