29 December 2009

Hugh Fearnley-Whittingstall's 2 beef dinner


My eyes were like saucers watching the TV show where Hugh cooked his brisket and sirloin roasts for his staff Christmas dinner at the River Cottage Canteen

No more indecisive discussions needed about the best goose we've had, but turkey's so good for leftovers, but something completely different for our Christmas meal this year perhaps
& we don't eat so much beef or roasts, so Hugh's 2 beefs it was to be.

Easy cooking too, no prep - but it takes a little planning

And it was wonderful.
Chefs are right about the brisket being first choice, but the sirloin served along side complements the both.
Keep it simple, don't load the plate, and you have a Christmas recipe to cook year after year to compete with the best

Thanks Hugh!
seared on high for 30mins



turned down, a little stock to the pan to pick up juices, & add the shallots


cook for 5 hours, and rest


keep those juices for the richest thin sauce

cook your sirloin


green veg on, horseradish yorkshires in









Hugh Fearnley-Whittingstall's canteen 2 roast beef dinner


















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