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This is the best meat in the world, cooked the way my mother would do it. These great women cooks understood an important, basic technique: pan-frying meat in such a way that you can create the most delectable juices with a simple medium — water.
Chilling time: 30 minutes
Level of difficulty: Medium
Planning ahead: The spaetzle can be made half a day in advance and crisped just before serving. The choucroute can be made half a day in advance and reheated before serving.
Clik here to view.
This is the best meat in the world, cooked the way my mother would do it. These great women cooks understood an important, basic technique: pan-frying meat in such a way that you can create the most delectable juices with a simple medium — water.
Chilling time: 30 minutes
Level of difficulty: Medium
Planning ahead: The spaetzle can be made half a day in advance and crisped just before serving. The choucroute can be made half a day in advance and reheated before serving.
