 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.cooking
|
|||
|
|||
Topside of beef
I have two 6lb pieces of topside. I am thinking of using one for
Bourguignon (to freeze portions) and I haven't made up my mind about the other. I don't want to roast one and freeze slices. What would you do with them? -- http://www.helpforheroes.org.uk/shop/ |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Beef Consomme and Beef Broth | General Cooking | |||
| Beef bullion cubes versus beef broth | General Cooking | |||
| Corned Beef vs Salt Beef (naval beef) | General Cooking | |||
| Beijing Beef or Beef With Asparagus and Bok Choy | Recipes (moderated) | |||
![Ophelia[_14_] is offline](https://www.foodbanter.com/images/SultanThemeVB3R/statusicon/user_offline.gif)
Threaded Mode
