What the f uck are you having for Dinner thread..

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luvgonzo said:
Yeah agreed. I usually use chunks of beef or a slow cooked joint for that though.
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I used beef shin a few weeks ago for the first time rather than mince. Was the best I have ever made, but it for guests it will be mince.
Do you use a brisket joint?
 
luvgonzo said:
Yes. Got a shin of beef roasting joint ordered for over Christmas.
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you can get that, boned and rolled or bone in?

I get the bone in slices early in week at butchers. Ossobuco, but with beef and not veal is my favourite for that.
 
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luvgonzo said:
That's a **** recipe.

Veg chopped too fine so that it can't take on any colour which equals flavour, chop fine yes but he made a ****ing paste. Next it's the beef and I've seen this mistake made by so many.
Take the veg out and downs time Browning the meat, I don't mean just from pink to that opaque colour bit properly browned all over so that the meat is dark brown.
At that point add the rest of the ingredients and slow cook, 2 hours at least.
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Exactly! Throwing in the meat with the veg was tantamount to boiling it, no caramelisation whatsoever.
 
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