by Admin | Nov 20, 2011 | Food, Main Courses, Traditional French
Ox tail is a cut of meat that is often overlooked, but which is delicious when cooked slowly. There are two fairly good rules of thumb, as far as cooking goes: * The quality of the wine used in cooking should be as good as that which you would choose to drink –...
by Admin | Nov 20, 2011 | Food, Main Courses, Traditional French
This is a delicious dish made from a cut of meat that is both tender and tasty but so often overlooked, for, in my opinion, stewing steak which is often tough and fibrous and sometimes cooks out quite dry. This recipe can be served straight away, but will improve if...