I remember watching Jamie Oliver in the original Naked Chef, putting garlic into finger deep cuts of Lamb shoulder and he thought he was the original genius. lol, just like my Niece believes she discovered The Who. Bless. lol. The original, Modern Master!.
I'm doing this one at 120 c for 6-8 hours as we speak, this seems to do the trick for both braised pork and beef. Could probably lower the temp to 90 after a few hours and keep it there for even longer without ill effects.
“Half goes into the cooking and the other half goes into your body to keep things cheerful “ that’s about the zenith of sincerity you get from a chef
Slow cooked beef in red wine is actually one of my favs.
Always goes well with a glass of red as well absolutely beautiful with load of veggies.
Loved watching this!
Keith Floyd is a hoot !
Loved his series. Still have the book my mum gave me "Floyed on France"
I remember watching Jamie Oliver in the original Naked Chef, putting garlic into finger deep cuts of Lamb shoulder and he thought he was the original genius. lol, just like my Niece believes she discovered The Who. Bless. lol. The original, Modern Master!.
this looks soooo good!!!
What temperature and for how long in the oven for pity"s sake 🙈
About 715 degrees and oven for about 3 weeks
@fishbelch cheers. I actually did 140 degC for 3 to 4 hours.
@@treadlox slow and long is good !
I'm doing this one at 120 c for 6-8 hours as we speak, this seems to do the trick for both braised pork and beef. Could probably lower the temp to 90 after a few hours and keep it there for even longer without ill effects.
Let's see how it turns out.....
Always super!!!
A "trig's potter"! I knew there was an ingredient lacking in my own recipe. It is so important, he said it twice!
Trig's Potter 👀
And he says it twice. So wasted.