Sunday, March 06, 2005

A roast beef dinner

First ever roast sirloin, admittedly a tough piece of meat to get right for a first-time roast-ee. I scanned Epicurious, Delia and Nigel Slater but came up trumps with Hugh Fearnley Whittingstall's guide to doing justice to the cow. Mustard, salt and pepper, plus a bay-leaf or two. Roast peppers and broccoli on the side with bearnaise. The collagen dissolved in slow heat and didn't poison Mr. Vagrant


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