Label
All
0
Clear all filters
Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
A joint of beef, to my mind, should always be roasted so the flesh remains pale to dark pink within a glossily browned crust โ€“ those who insist on eating only grey meat can have the outside slices but they will miss out on the succulence. Flavour joints off the bone with garlic cloves or herb sprigs inserted into small slices in the flesh. I donโ€™t usually add extra flavouring to prime joints of beef, particularly when they are on the bone, except some olive oil and freshly ground black pepper and a bit of crushed sea salt for those who enjoy the fat (as I confess I do).

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the worldโ€™s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title