Monday, May 2, 2011

Today's Menu

Good Morning! Happy Monday!! Today we are serving delicious Braised BBQ Beef on a Kaiser Roll, Herb Roasted Red Bliss Potatoes and Sauteed String Beans.

This is one of my favorite dishes. The slow cooking process helps to tenderize the beef and absorbs all of the delicious BBQ sauce.

Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods based on whether additional liquid is added. Some of the best cuts of beef for braising—brisket, short ribs, chuck and round.
Bon Appetit!

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