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.