The foundation of many Tuscan recipes is a combination of wine, protein, celery, carrot onion and tomato. Mix it one way and you get a bolognaise sauce, do it another and the result is osso bucco. Like most of the recipes on this site, the technique relies on patience and confidence.
Category Archives: Beef
This is a full bodied recipe. It’s got big taste, rich flavors and bold colors. You have the fatty goodness of meat and cheese, the tangy spinach and aromatic carrot and pepper. And the colors – green, orange and red – to liven up the meal.
Great hot or cold. This technique is know as rouladen in Germany, paupiettes in France, or rollatini in Italy. If it’s that popular it’s gotta be good.
What is it about meat, heat and knives? Is it a guy thing that we take home cuts from the market and then make them into smaller bits before delivering to a stove, oven or grill? A compelling question. In the meantime, here’s a post about filleting flank steak.
This method works best with flank steak because of its tough quality but it can be used on any lean meat.
Butterfly the flank steak using 3 steps:
Ever notice how beef stew tastes better the second day? Since this improves after a day or two in the fridge it’s a great dish to prepare on a weekend and serve on the weeknights ahead.
A great 5 minute meal when reheated, it takes about 4 hours to cook. Another reason for making it in advance.