Monday 5 May
Today was an experiment: we took a
piece of "braising steak" and treated it as if it were our usual pot roast done the Julia Child way.
Accordingly we pre-seasoned it
with the garlicky oil, smothered it in sliced onions (and carrots) and
tomato purée, and shoved it in the oven to, as they say, braise.
Though it was relatively thin
rather than pot-roast thick, and cooked low and slow for over two hours, it came out
pretty tough.
Perhaps the Brits
prefer thin, tough steak. But the buttered green peas on the
side were just fine. I guess our
"special relationship" holds concerning the dependability of frozen
peas.
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