So, what are you going to cook this weekend? Why not make this Italian classic originating from the Lombardy region? Osso Buco is an outrageously sumptuous and hearty dish that literately means “hollow bones or bones with holes”. The meaning is rather incongruous considering it’s famously known and mostly consumed for the velvety rich marrow in the bones, which is the dish’s crowning glory. With these veal shanks, try to have the butcher leave the skin on, as the long…
Anyone that has dallied in chimichurri, knows that it’s a green, herbaceous tangy sauce with Argentinian roots that typically is an accompaniment to grilled meats. In Argentina, chimichurri is copiously consumed in restaurants and households alike, as it’s presented with cubes of crunchy baguette as a dipping sauce awaiting the main meal. Much as aioli is showcased in Spain and in Italy, extra virgin olive oil (EVOO) is showcased with splashes of Balsamic vinegar with focaccia as a starter. In…
In Italy, the likelihood of finding spaghetti and meatballs on a restaurant menu is slim and none. The American palate believes that it’s inherently Italian fare, since every Italian locale in the US presents a heaping dose of spaghetti in tomato sauce co-piloted with the proverbial balls on top. Only in the Southern Italian city of Naples, their meatballs, polpette al sugo, are paired with a rich tomato sauce, but never on top of pasta. And Italians are chronically in love…
This is one of the exceptions to chuck. If using short rib meat hasn’t entered your mind to make stew, the rich marbling in the meat renders an incredibly succulent stew when simmered slowly. 1 LB of boneless short ribs cut into 1½“ pieces 1 large onion – rough chopped 3 carrots – scrapped and cuti into 1” rounds 2 parsnips – scrapped and cut into 1” rounds 1 PKK of beef or veal demiglace 1 cup of red wine…
Last of the list of 10 Killer Beef Stews, is the Russian popular Stroganoff dish, more prevalent in the 60’s now making a comeback, as with many dishes that are throwbacks being revived in the culinary world. Unlike most stews that require lengthy braising to render the meat tender, the cut of beef used for Stroganoff is beef tenderloin, and therefore it only requires a very short cooking time. This is more a meat dish in a rich, velvety, creamy sauce,…
The addition of Thai aromatics imparts a very distinctive take on this Asian Beef classic curry and the coconut milk delivers a velvety creaminess that cuts through the heat level. Don’t skip adding cilantro and squeezing some lime before eating it, it adds the freshness needed to take the flavor notes to the next level. Without it, it’s not the same. Can be served with noodles or plain jasmine rice. Paste 2 TBSP lemongrass paste 1 onion – chopped 2 TSP…
Flemish in origin, carbonnade is a beef stew made unusual by the addition of beer, ACV, sugar, fresh tarragon and thyme. It’s rich, hearty and completely versatile, as it can be served accompanied by buttered noodles, mashed potatoes, boiled or roasted potatoes and my personal favorite, a crispy, heaping pile of French fries. Any dark Belgian beer is optimal here ad as it’s common with most stews – it will taste gloriously better one or two days after. …
Guadalajara is the home to the Birrias de res, tequila and the famous Mariachi’s. Birrias is a typical dish presented at every restaurant in Jalisco, and its presented with corn tortillas, lime, cilantro and chopped onion. The red color in the sauce comes from the guajillo sauce, that is quintessential to this dish. 1 LB of beef chuck – fat trimmed and cut into medium sized cubes 3-4 tomatillos – husks removed, washed and roasted 2 medium tomatoes – roasted…
This time-honored Spanish stew comes from the Spanish region of Rioja. As with any stew, you can make modifications and Spanish cured chorizo is a popular addition that can be sautéed after browning the chuck and some mushrooms can be added at the end. The addition of red Rioja is what makes it traditional, not to mention the smokiness of the Spanish paprika. A match made in heaven. 1 LB of chuck – fat trimmed and cut into medium sized…
Pot-au-feu is one of the most celebrated and oldest dishes deriving from French peasant cooking. Don’t think for one minute that it’s outdated, because the throwback on old classics is now all the rage. It requires time to cook, so prepare this over the weekend. This isn’t a beef-stew per say – because it doesn’t have the consistency of stew, but more like beef cooked in broth. It’s important to provide the garnishes, as that’s what makes the dish taste…
The doyenne of French cuisine, the incomparable Julia Child introduced this beloved French beef stew and it has become a true epic beef dish, recreated all over the world. Like its sister dish is coq-au-vin, both dishes derive from the Burgundy region in France and are slowly simmered in a red wine sauce with pearl onions and sliced mushrooms with a touch of cognac. 1 Lb of beef chuck – fat trimmed and chopped into medium chunks 2 strips of…
Out of the gate is the traditional Irish stew made with potatoes and beef native to Ireland. Lamb, goat and mutton were the meat of choice in ancient times, cooked with potatoes and water. The Celts didn’t possess the cauldrons that hung-over cooking pits in their households, until the Greeks invented it in the 7thcentury. This take uses beef and the results are equally as spectacular. 1 LB of beef chuck – fat trimmed and cut into medium sized chunks 2…
Let’s face it, a good stew isn’t just what you throw into a pot. True, stews for the most part are left alone after the initial preparation to do their thing as they braise. However, here are some necessary tips to avoid some pitfalls to hone your stew-making-skills and deliver a sublime, lip-smacking and unadulterated stew every time. ANY OL’ MEAT WILL DO? – Nope. Please do everyone a favor and don’t even consider anything other than chuck. Why? Because chuck has…
Many of you are probably clueless as far as bibimbap goes. How to pronounce it, let alone having actually tried it. Be courageous and bold because once formal introductions have been exchanged between you and bibimbap, your taste buds will explode and you’ll literally crave it at least once a week. Bibimbap is not only stunningly beautiful to behold but it’s one of the quintessential fares in Korean cuisine. It’s a ubiquitous staple at almost every Korean household, making good…