Any excuse to use nuoc cham and rare beef
Use any salad you like - we are weird in Europe in that we make a salad from veg and variations on lettuce and then add a few herbs whereas in other parts of the world herbs are the salad. Tabouleh in the Middle East for example isn't parsley in salad, it's parsley as salad.
Don’t use cheap Lager, Not just for this, it's a general rule.
Beef in beer, Guinness works well or anything brown. You can adapt it with Pork and Cider for a nice change
“We don’t have this in Mexico, it’s an American thing. But if we did it would be like this . . ."
You were only supposed to blow the bloody doors off
Why has the way we buy meat changed so much?
There is a recipe here, but I want to talk about how inaccessible even “cheap” cuts are becoming
Rendag-diggidy-dang-a-dang, baby: Cook beef in coconut milk until there isn't any liquid left
This is adapted from Charmaine Solomon's Complete Asian Cookbook
Super-easy, even if it does take a week.
Make a brine, put some brisket in it, forget for a week and then simmer it. How hard can it be?
I don’t wear Wellington boots and I don’t like pastry that much so . . .
This is similar to beef wellington but with lovely crispy prosciutto crudo on the outside instead of pastry.
Beef in loads of soy sauce. It’s lovely.
But, do as I say, not as I do!
No. No I don’t know why it’s called that, and I don’t care – google it if you care.
but whether or not you ever find out why it’s called that, just make it: It’s astonishingly tasty Thai Surf’n’Turf!
...so we went to buy some and saw an amazing bit of beef!
We decided to have a roast but not a roast and went back to the old Bradford spring/summer favourite; crushed potatoes.
