Today’s dinner was Pot-Au-Feu.  On the day before yesterday, I rubbed some salt, sugar and pepper all over the shin of beef and marinaded it overnight, then yesterday I cooked it very slowly for 2 hours and a little extra, turned the heat off, put the lid on and left it that way more than an hour.  Today, I cooked it slowly again for another hour and a half or so.  The beef was OK but not quite as tender as I wanted it to be.  When I used to cook this in Japan and Hong Kong it used to become very tender in 2 or 2 and a half hours.  English shin of beef seems much tougher.  (I don’t remember cooking it in Singapore.)  The vegetables are onion, leek, carrot, celery, cabbage.  We cooked potatoes separately in another pan.  The soup and the vegetables were very sweet and tasty.  We used a Staub braiser as a serving dish to put on the table.  The green sauce is a mixture of parsley, green onion, salt, pepper & olive oil.  The other two are mustards – Japanese grain mustard and French grain mustard.

There is quite a lot of left over, I guess it’ll become curry again.









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