Quote:
Originally Posted by Baby Lee
What's your herb and spice game?
Got a Angus roast in the freezer and some Idahoans and carrots starting to age.
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Seared the roast in olive oil and butter in my cast iron. Really got a nice crust on it, like you would want on a ribeye almost.
I did a can of beef broth, about a cup of red wine, two bay leaves, teaspoon each of rosemary and thyme. Salt, pepper, couple of big onions, celery stalk, 7 garlic cloves peeled and smashed. Pretty straight forward but it turned out nice and the gravy was ****ing great. Sorry for the involved response but I figure that's better than being vague.