A pot roast is probably the antithesis of glamorous cooking. But that’s also sort of the point. For as long as we’ve been cooking meat, we’ve looked for ways to make the tougher cuts more tender and succulent. It’s the kind of cooking that every culture around the world has developed individually, a way of transforming the cheap and possibly unappetising into something delicious.
Already a subscriber? Log in
Get 10 issues
for $20
Subscribe to The Spectator Australia today for the next 10 magazine issues, plus full online access, for just $20.
- Delivery of the weekly magazine
- Unlimited access to spectator.com.au and app
- Spectator podcasts and newsletters
- Full access to spectator.co.uk
Or
Unlock this article
You might disagree with half of it, but you’ll enjoy reading all of it. Try your first month for free, then just $2 a week for the remainder of your first year.
Comments
Don't miss out
Join the conversation with other Spectator Australia readers. Subscribe to leave a comment.
SUBSCRIBEAlready a subscriber? Log in