A slow braised beef ragu, which I made for my mum's 60th birthday in Italy (sorry Liz, it's out there now!) Shake off any excess and add the beef to the casserole in batches, browning it on all sides. Bubble for 2-3 minutes then return the beef to the casserole with the tomatoes, tomato purée and milk. Place in the oven to cook for 25-30 minutes until the tomatoes have softened and the garlic is tender. Pastrami cured salmon with pickled brightly coloured vegetables, capers, labneh and grain toast - it's everything I want for a slow start to the weekend.

Source: Irish Independent November 16, 2019 02:37 UTC