This succulent, spicy and just-a-little-sweet Asian beef is almost sinfully easy to prepare in the slow-cooker -no pre-browning, extensive preparation or complicated sauces- yet somehow yields incredibly deep flavours.
I determined to cook my own goose. I had cooked goose, exactly once, nearly two decades ago and now here are two recipes for preparing goose. Michael Ruhlman
This dish is a cuban style dish that I altered to how I would like it. It usually has olives in it but I hate olives so I just made it how I think makes sense.
