I put a beef roast cut from a beef knuckle into corn a week ago last Friday. Part of the liquid I used to make the corning brine was Guinness. Cooked it today in some water, beef broth and Guinness, along with Napa cabbage, carrots and baby Dutch potatoes. Sauce was a mix of mayo, Dijon, horsradish and a bit of Guinness
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Care to share? I've never heard of making it yourself? I never even asked my butcger friend how to do it? Does it involve injecting ?
I made Fulvio’s Chicken Cacciatore again, this time at home. I included as special guest stars, oregano and basil from my garden:
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I have to say, I didn’t appreciate how awesome it is to grow food and then cook it. Somehow, it tastes better that way. I think Mr. Perini would have been proud of what I did here.
That looks good. So does the prosciutto sandwich... and the salami sandwich. I'll take one of each, please! Then I'll need a nap.