This is good for a family Sunday lunch in summer with fresh shelled broad beans and buttered ... The confit (see related recipe bel... I still think the roast beef of old England, served with meaty ...
In Italy, it came to rely on fresh tomatoes and wine, while in France the gravy is thinned to a silky sauce. German pot roast utilized vinegar, juniper berries, and gingersnaps to flavor the beef ...