“We don’t have this in Mexico, it’s an American thing. But if we did it would be like this . . ."
This is a briliant recipe based on a recipe by Lourdes Nicholls who says something along the lines of “We don’t have this in Mexico, it’s an American thing. But if we did it would be like this . . .
Super-easy, even if it does take a week.
Make a brine, put some brisket in it, forget for a week and then simmer it. How hard can it be?
...so we decided to have a roast but not a roast. It didn’t feel like a day for thick gravy and roast potatoes so we went back to the old Bradford spring/summer favourite; crushed potatoes.
Rendag-diggidy-dang-a-dang, baby: Cook beef in coconut milk until there isn't any liquid left
This is adapted from Charmaine Solomon's Complete Asian Cookbook
I don’t wear Wellington boots and I don’t like pastry that much so . . .
This is similar to beef wellington but with lovely crispy prosciutto crudo on the outside instead of pastry.
No. No I don’t know why it’s called that, and I don’t care – google it if you care.
but whether or not you ever find out why it’s called that, just make it: It’s astonishingly tasty Thai Surf’n’Turf!
Beef in loads of soy sauce. It’s lovely.
But, do as I say, not as I do!
This is a truly beautiful thing.
Look at the previous recipe (salt beef) about a week before you want a sandwich. Yeah, I know.
Any excuse to use nuoc cham and rare beef
Use any salad you like - we are weird in Europe in that we make a salad from veg and variations on lettuce and then add a few herbs whereas in other parts of the world herbs are the salad. Tabouleh in the Middle East for example isn't parsley in salad, it's parsley as salad.