I actually made this recipe on a Monday night. A Monday night ladies and gents. The day of the week that most of us are most likely to grab a tin of baked beans, two slices of bread and – if you’re feeling energetic – a wedge of cheddar to melt over it.
But I didn’t want to make beans on toast that evening. It had been a cold day, Lambert was working late and I wanted to cook us something that would cheer and warm us up.
This recipe is taken from cookitsimply.com - the only adaption I made was with the timings. If you have the time (e.g. the weekend) then it’s best to follow the cooking times as closely as possible to get the best taste and tenderness of meat. However, I had to cut back the simmering times to prevent Lambert and I eating at 10pm! The main thing to ensure is that your meat is cooked – don’t skip time on this. (Nothing worse than food poisoning!)
I hope you give this recipe a go tomorrow night – it took me a couple of hours so I’d recommend having a biggish lunch to prevent belly gurgles.Google+