Thanks Cotty. When it was done we stirred a bit of Ricotta into the sauce, which was mainly tomato, red wine, and beef stock. It was a treat on a frigid day. Paul
> On 23/1/05, [EMAIL PROTECTED], discombobulated, unleashed: > > >It's cattle meat or beef as we call it. I haven't eaten it yet. It's > >still simmering on the stove. Four or five hours of cooking time is just > >right for a nice pot roast. You want it to fall apart when you touch it > >ewith a fork. > > Some of us like our meat raw. > > Nice pic btw. > > > > > Cheers, > Cotty > > > ___/\__ > || (O) | People, Places, Pastiche > ||=====| http://www.cottysnaps.com > _____________________________ > >
