Quote:
Originally Posted by commodorenutt
I used to love doing slow-cooked lamb shanks. Then they became trendy & 4x the price, so I don't do them anymore.
A nice beef cheek stew goes down well though - a workmate from Texas gave me a recipe using coke & bourbon. Definitely better than using red wine as the sauce base. The bourbon & coke sauce (less coke, more bourbon) is used in his slow-cooker pulled pork shoulder recipe too - that's just divine when it's cooked just right.
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Beef cheeks rock, my butcher was telling me the other day that it wasn't too long ago he couldn't give them away. Now they're $18/kg thanks to shows like Masterchef.