This is my second attempt at this dish from Claudia Roden’s The Book of Jewish Food. I have rented this cook book many times from the library. Interesting enough I used it last time, since one our paper napkins from home was stuck in the back of the book. What makes this recipe difficult besides … Continue reading »
This is my second try at a teriyaki sauce. However I ran out of tamari sauce so I had to use liquid coconut aminos. They are a soy sauce substitute which I was a bit reluctant to try since I eat a ton of coconut. It takes just like soy sauce for some reason. If … Continue reading »
This is actually cooks relatively fast for its size. It ends up having a beautiful gradient from dark brown crust to blood red interior. I was out of apple cider vinegar so I used rice vinegar. I believe it would work well with apple too. Ingredients 2.5-4 lb shoulder roast/london broil 2 tbsp coconut oil … Continue reading »
