A blog about cooking with a surprise set of ingredients.

Monday, May 21, 2012

Here's the beef (or 'saken är biff')



Henrik: 
We were in Scotland for a few days (we must make sure to make a bag in Sweden some time) and for once it was Hazel to cook. I have now cooked rib roast twice in the highlands and even if I have let it sit in the oven about twice as long as I would at home, being an homme bleu, I have still managed to scandalize the Scots by the rareness of my beef. So of course I had to give Hazel beef to cook, but to make it easier for her, I choose a cut that very rarely is served anything but well done (although I think you can do it pink sous vide if you have about 24 hours...). So, good luck, darling, maybe you would still be able cause a culinary revolution in Morayshire.

Hazel: 
I had a sneaking suspicion that one cut of beef or another was going to feature in the bag of food, given our morning trip to the Rhinds of Woodside farm shop, and I was