"cybercat" > wrote in message
...
> Big sale, bought five pounds.
>
> What do you do with this cut?
>
Boeuf en daube a favorite of Virginia Woolf and Marcel Proust. You
lard the cut with fresh back fat and braise it, then cool it and let its
juices form a gelee about the meat. Then slice and eat it cool. It's
extraordinary when done correctly.

Kent