SHORT RIB OF BEEF, DAUPHINOISE AND SAVOY CABBAGE

INTRODUCTION To announce officially the start of the Autumn season, I have experimented a dish including 1 braised meat and 2 sides to accompany this rich cut of beef. Last weekend the clocks went forward one hour. Although one extra hour of sleep has been earned it gets dark earlier. Since then, every day, when … Continue reading SHORT RIB OF BEEF, DAUPHINOISE AND SAVOY CABBAGE