Be Merry / The sirloin sonata
It doesn’t take much to make a good cut of meat sing. Ask the proper questions of your butcher and keep the roasting flavors simple, and soon you'll have a symphony of flavors to enjoy.
It is hard to point to the high point of eating fine beef, but a safe bet would be that moment you taste buds meet the crispy seared exterior and the tender juicy interior together. When you’re talking about roast beef, a big cut of beef that is roasted in the oven, a true carnivore will want his dish accompanied by sharp mustard, a tomato sliced in half and sprinkled with coarse salt, a sour pickle, and some...
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