|So tender, you can shred it with a fork|
Our niece, Katie, gave John a copy of The Cook and the Butcher for his birthday last year. We turn to it often, and every recipe we’ve tried from it has been stellar. This one is no exception. Be sure to plan ahead, though, because it takes about 6 hours all together. You can find the recipe by clicking here and scrolling down to page 77. I made 2 changes to the recipe: Chuck Roast instead of Brisket; and a Sicilian Sangiovese instead of an Australian Shiraz. This meal was comfort food at its best!
For the Buttered Peas, steam frozen peas according to package directions and stir in 1 Tablespoon Butter and Salt, to taste.