Provencal Beef Stew

Page 152

Cuisine: French | Course Type: Main Courses

(1 review)

Tags: braise beef braised beef

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Theoretically, this dish was very delicious. Practically, I have no idea why the meat (brisket, I think?) didn't become tender although I stewed it at 90°C for a total of nine hours. It didn't help that the recipe instructions were silent on the specifics of stewing…

(edited 12th October 2012) (0) comment (0) useful  

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