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For the ZWT8 - "A French Love Affair" Challenge, I chose to modify Annacia's recipe for Peppered Lavender Beef #457488. Annacia's recipe sounds lovely and I hope these modifications will do the original recipe justice. I could not find lavendar flowers anywhere, and went to 3 markets, so I substituted Herbes de Provence (with lavendar) for the original ingredient. For this recipe a 2-pound grass-fed beef chuck roast was used; a larger roast can be used and the measures and cooking time would be about the same. I chose to cook this on high temperature for 2 hours, then low for 4 hours. Longer lower temperature cooking times will produce a roast that is so tender you can eat it with a spoon. Bon appetit ! NOTE: Make sure to measure your peppercorns before grinding.
Units: US | Metric
Serving Size: 1 (719 g)
Servings Per Recipe: 4
The following items or measurements are not included:
herbes de provence