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Unread 10-26-2013, 11:25 AM   #15
On the road to being a farker
Join Date: 08-11-12
Location: North Bend, WA
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Originally Posted by Ron_L View Post
That looks great! Just because it wasn't cooked on the grill doesn't mean that we don't want the details!

The meat was braised in the Dutch oven with beef stock and Malbec till fork tender. Toss in the veg about an hour before it was pulled out of the oven.

The gravy is the braising liquid was simmered with a shallot and reduced till it coated a spoon. I strained it put it back on the heat then thickens with a little corn starch slurry. Pulled off the heat and stirred in a little butter.

The mash is a roasted butternut mash.
dupemaster is offline   Reply With Quote

Thanks from:--->