Winter weather, rain, howling winds, frosty sunny days, lazy Sundays – these days call for stews/casseroles/daubes (whatever name you like).
What better than the inviting smells wafting from the kitchen – something spicy, winey simmering away. While you sit and read the Sunday newspapers (a luxury we miss – on line reading isn’t quite the same), listen to the radio or catch up with your Favourite music.
Anticipating the delicious meal ahead.
Recently Sheila cooked boeuf bourguignon – for years she as used a recipe from a small, dilapidated, book called “The cooking of BURGUNDY and the Lyonnais” by Anne Willan. Purchased from Sainsburys in 1987
She has prepared this numerous times receiving accolades from quite a few French friends.
The secret is of course, good ingredients, browning the meat well, at least 15 minutes, and long slow cooking (4+ hours).
This week we are cooking Oxtail. Using a Nigella Lawson recipe – Mackeson stout “flown” in especially from the UK! Prepared, like the bourguignon a good 24 hours in advance.
I love this dish and especially the anti-social sucking the tender meat from the bone.
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