This recipe is absurdly easy and extremely good. I haven't included onion when I cooked it, so I can vouch for it being great without them. The hardest parts are:
- Already having a bottle of vermouth
- Believing that the foil part matters (I think what's happening is that the vermouth steam is gathering, spreading, and merging the flavors, and the foil keeps the steam circulating tightly)
- Believing it can be this simple
Added thought: is there another meat and flavor combination that would like being steamed with something alcoholic this way?
