- Top Round London Broil - Chuck Roast - Pancetta or lardons - Shallots - Carrots - Celery - Branches of thyme - Branches of rosemary - Star anise - Bay leaves - Garlic
Set a pasta strainer inside a big bowl. Transfer the contents of your Dutch oven into the strainer - making sure to keep all the juice in the bowl!
Remove the chunks of marinated beef from the strainer and pat dry with paper towels. You must dry the meat!
Lay the dried pieces of meat flat on a cutting board and lightly dust with flour.
Make sure to keep the carrots and celery from the marinade as well. Do however, discard the star anise.
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