![]() I can’t explain to you how good the red wine gravy in this recipe is! This recipe cooks the beef in red wine and beef stock, which is then reduced, seasoned and tweaked at the end – so literally nothing goes to waste. ![]() The most flavoursome gravy is made with the meat juices produced whilst cooking the meat. If another Brit tells you otherwise, they’re a – wrong, or b – lying about being British □ No Roast Beef is complete without Yorkshire Puddings.Nobody wants carrots that taste exactly the same as everything else! Whilst we add vegetables to the crockpot to add flavour to the gravy and meat, no roast beef is complete without a good selection of vegetables freshly cooked and served with the beef. ![]() You’re not sealing the meat to “lock in moisture” as many believe! By searing the outside of the meat on a high heat you’re initiating the “Mailliard Reaction”, which adds to the beautiful meaty flavour. Searing the meat well before you start cooking is probably the single most important thing you can do to ensure an amazing flavour.
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