Hi everyone, wondering if someone could help me here, a good few years ago my ex's mum used to cook this gorgeous braises beef she called it.
Basically it was like a casserole, it included, beef pieces, onions, leek, carrots, dumplings, mash potatoe, & a few other things maybe boiled tats too, in a very thick sauce not watery.
How would of she cooked this & how do you get the sauce thick without loosing flavour?
Thank yous x
Basically it was like a casserole, it included, beef pieces, onions, leek, carrots, dumplings, mash potatoe, & a few other things maybe boiled tats too, in a very thick sauce not watery.
How would of she cooked this & how do you get the sauce thick without loosing flavour?
Thank yous x
