Bottom Round Roast
"Kent" > wrote in message
. ..
>
> "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
Thank you!
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