STEAK AND KIDNEY PIE
Make the most of inexpensive cuts of beef for this steak and kidney pie recipe: meltingly tender after long slow cooking. Its both rich and hearty. Tender pieces of beef … Continue Reading →
Category: Beef
WIENER SCHNITZEL
Wiener schnitzel means “Viennese cutlet” in German, and it is one of Austria’s most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected … Continue Reading →
VERMOUTH JUS
Vermouth Jus. A jus is an intensely-flavoured, meat stock reduction sauce favoured by French restaurants to serve alongside meats and fish. Jus is more savoury and complex in flavour than … Continue Reading →
RICH BEEF STOCK
Homemade beef stock is easy to make with roasted beef bones and trimmings, along with vegetables, water, and herbs. Although it takes several hours for the stock to simmer to … Continue Reading →
L ‘ ONGLET A L ‘ ECHALOTE
We adore this Steak. Onglet is known as skirt or Hanger steak. It is really full of flavour. It takes 2 minutes each side for medium rare. The sauce … Continue Reading →
COTE DE BOEUF
Côte de boeuf is a single, large rib of beef. It’s high in fat so it’s very juicy and full of flavour. It’s also an expensive cut, so we made … Continue Reading →
BEEF SKEWERS WITH DRIED LIME AND SUMAC ONIONS
Dried limes, which have long been a staple of Persian cooking, impart to these tender, juicy kebabs a special, very distinctive tangy and earthy flavor. Most of us love a … Continue Reading →
Daube provençale
Daube is a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional … Continue Reading →