Wendy Posted January 5, 2006 Share Posted January 5, 2006 I wish to make a steak and kidney pudding for my family. I have the suet (thankyou British shop at Foix!) but need to know is it jarret that I buy for the beef?. I have purchased collier several times and find it is way too sinewy and chewy. What is the equivalent of good stewing steak/gravy beef here as it will have to cook for 5 hours. Link to comment Share on other sites More sharing options...
Suandpete Posted January 5, 2006 Share Posted January 5, 2006 I made one last night with gite (de?) noix - the beef they sell forboeuf bourguignonne and it was delicious (even if I do say so myself!) Link to comment Share on other sites More sharing options...
Teamedup Posted January 5, 2006 Share Posted January 5, 2006 I always use gite noix to braise too. . Link to comment Share on other sites More sharing options...
Wendy Posted January 5, 2006 Author Share Posted January 5, 2006 Many, many thanks. Im nipping out today to buy it. Link to comment Share on other sites More sharing options...
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