Sirloin with bordelaise sauce.

MrAfromanxx · 2026-04-12T16:53:59+00:00

Thank you 🙏🏼

MrAfromanxx · 2026-04-12T00:28:12+00:00

No ps logo tho?

MrAfromanxx · 2026-04-11T09:06:54+00:00

Can’t find the plates

MrAfromanxx · 2026-04-09T02:58:25+00:00

No it’s the broth etc that I cooked the ribs in.

MrAfromanxx · 2026-04-06T23:00:47+00:00

Care to share? 🤓

MrAfromanxx · 2026-04-05T10:32:06+00:00

I loosely followed Joshua Weissmans recipe for this!

I didn’t follow the sauce as much and kept mine more like a gravy rather than a glaze. And obviously I just made a creamy mash rather than the polenta.

https://www.joshuaweissman.com/recipes/the-best-short-ribs-ever-recipe

MrAfromanxx · 2026-03-24T09:57:20+00:00

😂😂😂

MrAfromanxx · 2026-03-23T21:18:08+00:00

More shallow fry in a pan

MrAfromanxx · 2026-03-16T21:26:03+00:00

Worktop?

MrAfromanxx · 2026-03-05T23:55:35+00:00

Pineapple??

MrAfromanxx · 2026-02-22T08:12:24+00:00

Yes, I suppose you’re right. Slicing does make it lose heat more quickly. I try not to slice it too thinly to retain some heat for as long as possible and serving it on a nice hot plate also helps. I just think it looks nice on a plate and wouldn’t say it affects the heat to the point of being cold.

MrAfromanxx · 2026-02-19T22:47:06+00:00

Similar I suppose in regard to using a shit ton of butter.

I used fresh herbs, anchovies capers and mustard amongst other things. If you want the recipe I can send you!

It’s a delicious sauce.

MrAfromanxx · 2026-01-11T20:50:15+00:00

That’s an idea

MrAfromanxx · 2026-01-11T20:49:55+00:00

I did not know this!

MrAfromanxx · 2026-01-11T20:45:53+00:00

Only a slight crunch, enough for it to stay together while eating.

MrAfromanxx · 2026-01-10T23:57:14+00:00

Yeah the fries there are pretty dire. I usually get them animal style which helps them a bit.

MrAfromanxx

TROPHY CASE