![]() Sear the bottom round all over until just browned, a few minutes on each side. Heat a 4 -5 quart heavy non-reactive pan over medium high heat (I use an enameled cast iron dutch oven). Pat the bottom round dry with paper towels, then rub the olive oil over it and sprinkle all over with salt and pepper. ![]() Remove from the heat and leave to cool to room temperature. Cover the pan, lower the heat and simmer for 10 minutes. Stir in the pickling spice and bring to a boil over medium high heat.
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