A Daily Record of the Lunches That We Serve At My School
Tuesday, 29 May 2012
29th May 2012
Cheese Baton with Apple Wedges
Daube of Beef with Tagliatelle & Green Beans
Chocolate Sponge & Vanilla Custard
The Daube of Beef is a French Stew traditionally the Beef is braised in red wine. I only put a little red wine in mine and cook the alcohol out and then add beef stock and simmer on the stove for 4 hours. There is plenty of baby onions & fresh herbs to add flavour as well as Bay leafs.