25-primal-blueprint-recipe... - Mark's Daily Apple

to a gentle boil. Let simmer for 3–5 minutes, then pour over the meat in the casserole
pan. Cover the dish and cook in the oven for about 2 1/2 hours. The liquid should be
gently bubbling the whole time. You’ll know it’s done when the meat is so tender that it
easily pulls apart with a fork.
While the meat is cooking, slice the mushrooms and sauté in the remaining tablespoons
of butter.
Here is a tip directly from Julie Child: Don’t crowd the mushrooms. If you cook too many
at once the pan will fill with liquid and they won’t brown. Saute them in 3-4 batches,
adding butter as needed. Set the mushrooms aside.
When the meat is done, remove the casserole pan from the oven.
Put a bowl under a colander and pour the meat and liquid into the colander so the liquid
drains out. Bring the liquid to a gentle boil and simmer for 8–10 minutes. Pour over meat
and mushrooms. Garnish with parsley and serve.
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