SLOW-COOKING OF
ANGUS BEEF

SLOW-COOKING OF
ANGUS BEEF

In order for the BEEF to be as tasty as possible it is preferable to cut the beef in small pieces. Beef should be cooked in an airtight pot, with no extra liquid added. This cooking method is called beef en cocotte and is perfect for recipes in which flavours have not been diluted by liquids, but rather meant to be intense.

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