The great French chef Marie-Antoine Carême said, “Beef is the soul of cooking.” Truly, nothing is heartier or more fortifying. The standing roast is handsome to behold, easy to prepare, just as easy to serve and when you are finished with the knife and fork part, the bone is positively a Neanderthal delight to pick up with your fingers and gnaw at. Ah, what a way to celebrate Christmas Day!
Trending
- Crispy imperial rolls recipe
- Red ruby chestnuts in sweet coconut cream recipe
- Steamed sweet pumpkin custard recipe
- Clams with basil and shrimp chili paste recipe
- Grilled miso fish recipe
- Chicken wings braised in ginger and soy recipe
- Vegetables simmered in dashi and sake recipe
- Fried pork cutlets recipe
