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10 litres
Easy
By Andrew Pern
Published 2008
Firstly, with a bit of the olive oil, gently colour the beef and foot in a thick-bottomed roasting tray. When coloured, put into a hot oven for a further 30-40 minutes until golden brown, not burnt! When this is done, drain the fat out of the tray, warm up the bones again in the tray, scraping off the sediment, which holds a lot of flavour.
In a separate deep pan, add the rest of the oi