By my own admission I am a rubbish cook but I did manage to cook a frozen leg of lamb the other day (it was half price in Tesco so decided to gamble and it worked). I put it in half an inch of red wine, covered it loosely in tinfoil and cooked it for 4 hours at 140 degrees and it was yummy.
Now I was thinking of doing the same-ish with the beef but I havent got any wine. What should I sit it in this time and should I time it the same as the lamb?
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Food/Recipes
Roast beef joint, want to cook it long and low, what would you advise?
13 replies
SecondhandRose · 21/11/2012 20:30
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