Sunday, July 24, 2011

yesterday, i made braise shoulder roast with venetian spices with polenta yummy
saved the cooking liquid cause it was tasty and a shame to waste.

i had a round roast thawing out as well and when the should roast was done i put the RR in for 15-20 minutes then took it out to cool as well as some cooking liquid, when both were cool i put them in a vacuum sealer bag for instant, intense marinade.

today put the RR on the grill and man-o-man is it yummy-with the extra liquid but not all, i made some gravy YUM best of all NO SALT was added to make

anyone wants to learn how to make gravy let me know it is SUPER EASY!!
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