date:Dec 18, 2012
e loin on top and drizzle with the oil.
6. Cook for 1 hours, when it's cooked, the juices must run clear when you put a skewer into the centre and a meat thermometer should read 160 degrees Fahrenheit.
7. Transfer the tin to a heatproof kitchen surface, immediately pour the vermouth and boiling water into the tin and scrape all around the bottom of the tin so any oniony, meaty stuck-on bits dissolve into this instant gravy. You can let the meat rest in this sauce for 15 minutes or so.
8. When