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Enormous adverts announced that if you could eat a 72-ounce steak within an hour, the meat would be paid for by the house.
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After a few hours, the meat becomes meltingly tender and enveloped in a rich, deeply flavored sauce.
Turn down the heat to a simmer and braise gently for an hour, until the meat is tender.
Reduce to a low simmer, cover with a lid and cook for an hour until the meat is tender.
Set the oven at 200C/gas mark 6. Tuck the whole head of garlic, unbroken, among the pork and roast for an hour, turning the meat once or twice.
Partially cover with a lid and simmer for a good hour until the meat will easily come away from the bone.
Add the rosemary and bring to a boil, then cover, reduce to a simmer and cook for an hour, until the meat is tender and the sauce has thickened.
I then pour in a small cup of leftover gravy, half a glass of red wine, 1 tbsp tomato ketchup and 2 tsp Worcestershire sauce, and simmer the whole thing for half an hour until the meat is tender, adding a little water at the end to eke out the gravy.
Add additional vegetables 45 minutes to 1 hour before the meat is done.
Remember that the vegetables will continue to cook for at least an hour with the meat, so sauté only until they are crisp-tender.
Cover with foil and roast for 2 hours. 2 After 2 hours, take the meat out of the tray, put the plums and cabbage underneath it and return the meat to the oven.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com