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Combine all ingredients (except meat) in a bowl and mix wellpour over the girello making sure it is fully covered.
Place in the fridge for at least 12 hours but up to 48 hours.
Place the girello and ½ the liquid in a saucepan, add an extra litre place on a lid and slowly bring to a boil then simmer for at least 1 ½ hours but up to 3 hours.
Make white sauce by melting the butter in a pan, adding the flour and cooking for 5 minutes (or until sandy in appearance), then stir in the milk gradually and simmer the sauce for 15minutes .
Serve with creamy mashed potatoes and steam fresh vegetables.
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