Is it too early for a cheeky glass of vin rouge?

[norrahe]

Oh yes. Boiled beef and carrots with suet dumplings. That's the way to keep warm in the winter.

Or beef with stock and red wine (with carrots).

Brisket cooked in 500ml stock and 250ml wine for three hours till it's falling part, also the stock and wine give you instant gravy. Throw in some roast spuds and some yorkshire puds, and maybe some veg and yer done

[doodab]

Or beef with stock and red wine (with carrots).

Brisket cooked in 500ml stock and 250ml wine for three hours till it's falling part, also the stock and wine give you instant gravy. Throw in some roast spuds and some yorkshire puds, and maybe some veg and yer done

One of the traditional dishes here is Ochsenbrust which is braised brisket served usually with roast potatoes, seasonal veg, freshly grated horseradish & horseradish sauce. It's very nice.

[d000hg]

Stewing steak (or shoulder cut) is right next to the brisket. It is only cheap because there is no demand for the cut, not because it is inferior quality. Casserole heaven I tell ye.

Oh yes absolutely - nothing like a good casserole or stew cooked till the meat is falling apart. Just wondered what part of the cow it was.