RecipeMuncher

I’ve never blogged about it, but I often do roast a piece of beef.  If using a secondary cut it’s a very good value way to purchase meat, and makes beef as affordable as chicken, in fact, sometimes cheaper than free range chicken which is my preference.  I know a lot of people love fillet or of course rib roasted, but consider the ’silverside’.  No it isn’t as tender as the fillet, but it’s also more than a third of the price!  It’s a (...)