Tuesday, December 19, 2006

Tough Cuts of Meat

I brought home a nice lean piece of meat. I wasn't quite sure what I was going to do with it, since it had virtually no fat.
I decided to season it with coarse salt, pepper, and simple Italian seasoning.
You can't go wrong with mirepoix.
I seared the meat quickly, and braised it for an hour in a mixture of tomato puree, tomato paste, and vodka.

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