Cooked Wagyu Beef stew today. Can't remember the cut used, it's either Wagyu neck, shank or heel. Took about an hour or so for it to become tender but not bad for a first try 😄
Day 7 of #DonatsinEurope : Wild Boar Pašticada.
Next stop on our travels takes us to Split in Croatia, where our hotel owner suggested that we try a typical Croatian stew called Pašticada, in which the meat is marinated and slow-cooked, then served in a plum sauce with gnocchi. I shall be attempting to recreate this in my Crockpot back in the UK!
I had the incredible opportunity to learn about cooking today from a legitimate classically trained French Chef. I had so much fun and never imagined how things could have gone. Thank you Beth Ann for inviting me to join you. To have connections to a friend like this is truly special. Today Chef Eduaurd worked with the two of us and we each made a spinach/cheese quiche (pictured) and beef bougigiuon (for those like me who don't know French, that's stew). I have always enjoyed cooking, but this brought it to the next level. It was delicious! I am excited to learn more and can't wait for next Saturday. Oh and in case anyone was wondering, it was not hard! The recipes were quite simple. It just takes a little effort. Bon appetit! 🇫🇷