An unusal old fashioned cut with loads of beefy flavour, just braise with some red wine
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I was really dubious the first time I made this. I'm not an offal fan, and I was sure this was going to taste liverish or kidneyish or generally offalish. In fact it made the best and most tender beef casserole I have ever eaten. Absolutely wonderful.
Hazel Dannatt 17/06/11 at 04:38 PM
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