Tuesday, 27 February 2018

Brisket Beef with Carrot, Courgette, and Brussels Sprouts

A sliced brisket joint with vegetables. The brisket was reheated in beef stock along with two bay leaves for flavour. .

The Brussels sprouts were boiled for seven minutes under glass. The carrots and courgettes were steamed for twenty minutes.

That's it. Serve with some freshly ground black pepper!

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