living no sort of quality of intellectual life at the moment but food doesn’t care about that. as more than one person has said boiled beef and carrots is about the closest you get to something pot-au-feu in food from this archipelago. as long as you take care over the broth and skim during its cooking.
this isn’t quite as clear as i’d like but the flavour is a+. the brisket, the sweetness of the carrots and the dijon with it, the most simple basic elements tied together by the broth.
it is of course asparagus season and i will *definitely* do a hollandaise. next time. for the moment butter and lemon and salt
