Cote de Boeuf - your technique?
I don’t know why you need to brine your roast. I don’t. After letting the roast sit out of the fridge for 2 hours or so, I put mine on a rack, cover with slices of onion, carrot and celery (secured with toothpicks) put it into the center of Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude