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Celebrating real foods
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<blockquote data-quote="DJC3" data-source="post: 2381178" data-attributes="member: 468536"><p>Today’s main meal was the brisket part of the large amount of beef bought at the farm recently. Seasoned and smothered in Dijon mustard then slow cooked on a bed of onions and a splash of bone broth. 9hrs. This is the first time I’ve really enjoyed brisket, also had cauli mash and sprouts. Gravy was made with a stick blender to whizz up the meat juices and onion left in the pot. </p><p>[USER=368709]@Goonergal[/USER] I’m sure you won’t be disappointed in the meat,it’s so flavoursome with a decent amount of good grass fed fat. </p><p>[USER=519030]@TeddyTottie[/USER] I agree - a one pot wonder is my kind of cooking. Also Bacon Soldiers!! How have I never thought of that?</p></blockquote><p></p>
[QUOTE="DJC3, post: 2381178, member: 468536"] Today’s main meal was the brisket part of the large amount of beef bought at the farm recently. Seasoned and smothered in Dijon mustard then slow cooked on a bed of onions and a splash of bone broth. 9hrs. This is the first time I’ve really enjoyed brisket, also had cauli mash and sprouts. Gravy was made with a stick blender to whizz up the meat juices and onion left in the pot. [USER=368709]@Goonergal[/USER] I’m sure you won’t be disappointed in the meat,it’s so flavoursome with a decent amount of good grass fed fat. [USER=519030]@TeddyTottie[/USER] I agree - a one pot wonder is my kind of cooking. Also Bacon Soldiers!! How have I never thought of that? [/QUOTE]
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