This joint had been cluttering up the ice-box for months. Whilst visiting Ron Combo in his Grappa Hell the freezer went on the blink and I came home to a fridge full of warm gin and this handsome, but inadvertently thawed, hunk of meat. I had to cook it or chuck it.
Beef being such a rare treat at Chateau Fib I took time to read the blood-soaked label and then knocked a full hour off the recommended cooking time, figuring I could always cook it for a bit longer if absolutely necessary. It wasn't.
The mustard you see is the especially delicious 'Moutarde de Charroux', and comes from Clermont Ferrand via personal courier. The beef came from Sainsbury's going-off counter and kept me going for a week. The leftovers are now back in the freezer, awaiting the advent of a Spong National Mincer from Unmitigated England's General Stores and Provisions(Online)Plc.
Shepherd's Pie anyone?
