Hi Vicki,
Thanks for the recipe. Will try it when I get some beef with marrow bones.
I know that carrots and celery are the standard requirements for most
"Western" (as compared to Asian) recipes but I do agree with the writer
that they aren't always welcome (I have a child that does not like either).
Onions and garlic are a must, and can I just say that 4 to 5 cloves of
garlic
(as per recipe) will not be anywhere near enough for us?
More like 1 or 2 (or 3!!) heads of the garlic goes into any braise/stew of
any decent quantity.
Susan
On Tue, 11 May 2021 at 19:27, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote:
Jules,
This is the recipe I based mine off:
http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/
I scaled down for the two of us, and added a bay leaf and a sprig of
rosemary. Still really, really simple.
Matt is a friend from a long time back. He is a techhead, but used to
write for a West Aussie foodie magazine called Spice. I loved it, but it
didn’t last the distance... I remember having him over for dinner once,
tried a new (to me) recipe and it was a flop. (Pretty sure I wrote to this
list about it at the time haha.) He was very nice about it 😂 and helped me
season my first ever, brand new, cast iron pans that happened to have
arrived that day. He’s now married to a wonderful Colombian woman and they
have a food van business called Marcelita’s Empanadas and do all the local
foodie markets (though he still works full time as a techhead) but I
digress…
Vicki. :-)
On 11 May 2021, at 9:01 pm, Julia Leatherwood (Redacted sender"julialeatherwood" for DMARC) <dmarc-noreply@xxxxxxxxxxxxx> wrote:
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