I typically do it as I did above just for ease and time. I love it as is with a big crusty loaf of bread! A very humble yet simultaneously elegant dish.
The beef bourguignon looks delicious and divine,along with the rest of the meal.
Ratatouille is one of the few dishes that I can not just eat - but will happily devour - on a daily basis.Me too
I have been meaning to try this since you mentioned it a few pages back. It sounds fantastic. I agree the marrow must add so much in flavor, richness and velvety texture to an already fantastic sauce. It’s just much easier to source quality prime chuck roast where I’m at.
As it - shin of beef on the bone - is not something one will usually find readily available, (no, it is not expensive, but it is not readily available, either, and it does require several - four, five, or more - hours of slow cooking, but the results are sublime), I tend to check in advance (by phone) whether it will be available (the organic, environmentally aware, business I usually buy it from rear and slaughter their own cattle, pigs, sheep and fowl, and they age their own meat, hence, they know when they can expect to have it in stock), - and I will then will place an order for it.
That looks delicious, while the blueberry cucumber salad (not a combination that would have occurred to me, it sounds fascinating - what other ingredients join the blueberries and cucumber? And, is the dressing an oil based one, a vinaigrette, or a cream/crème fraîche based dressing?)Tonight I seared swordfish in a cast iron pan. Served with blueberry cucumber salad (that included farm fresh spinach).