We have always wanted to have this southern classic on the menu and this week we are very excited to feature this simple but delicious entrée. It all starts by braising the beef very slowly over 15 hours in a rich stock flavored with onions, garlic, and thyme. While the meat is slowly cooking we roast the potatoes and carrots for a secondary layer of flavor. This dish can feed 1-2 adults and is generally eaten over rice (rice not included).
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