Always on the hunt for new dining spots? We bring you sound bites on where to eat, including new restaurant and eatery openings, the best places for your after-work tipple, and what’s new in the food scene. This week, savour these treats in the comfort of your home: The Butcher’s Wife’s new all-day dining menu, Java+ restaurant’s luxurious DIY bento,.
May 2, 2021
Bao Bae takes Karachi by storm and surprise, as it drives in as a unique and commendable option for quick dining.
The black and white facade of Bao Bae’s food truck and its rather interesting curvature makes it something you’d want to check out.
The concept of food trucks hit the US in a massive way in the last two decades, but in Pakistan it is yet to carve its niche as an alternative for the restaurant-driven foodie who is still in love with the idea of oft-overpriced cuisine in cramped spaces. However, winds of change seem to finally be hitting Karachi, where the success of Bao Bae seems to be chiming in a new gastronomical era.
Braised Beef in Irish Stout
By
1 kg (2 lb 4 oz) shoulder beef, cut into thin slices
1 onion, chopped
2 cloves garlic
125 ml (4 fl oz) stout
Salt and freshly ground black pepper, to taste
50 g (1¾ oz) butter
75 g (2½ oz) streaky bacon, diced
100 g (3½ oz) wild mushrooms, if available, sliced
50 g (1¾ oz) small onions, peeled
25 g (1 oz) flour
Heat the oil in a large frying-pan and brown the meat well. Remove to a saucepan.
Sauté half the onion in the frying-pan with the leeks, carrots and celery. Add to the meat along with the garlic. Pour in the stock and stout, then season. Simmer gently for approximately 1½ hours. Remove the meat from the pot. Strain the liquid into a clean saucepan. Discard the vegetables.
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