The B3ta CookbookWe're bored of beans on toast. Pretend you're on Pinterest and share your cooking tips and recipes. Can't cook? Don't let that stop you telling us about the disastrous shit you've made.
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Scaryduck LIKES EGG, Thu 28 Jun 2012, 21:56)
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Sounds good,but I'd just soften the onions off first thing, then get the wine straight onto the shanks for the whole of the cooking period- adds to the flavour of the gravy to have onions and wine mingling with the meat for a few hours.
(, Fri 29 Jun 2012, 21:39, 1 reply)
I like to keep the clarity of the flavours, rather than have a homogenised taste.
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Ring Of Fire A petty, drooling belming butthurt retard., Sun 1 Jul 2012, 12:13,
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