Category Archives: Beef

Osso Bucco

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.

It’s done when the meat’s ready to fall off the bone

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Stuffed Flank Steak

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.

tender goodness from tough meat

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.

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Butterflying Flank Steak

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.

filleted and quartered

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:

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French Style Beef Stew

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 simple mixture of wonderful ingredients

A great 5 minute meal when reheated, it takes about 4 hours to cook.  Another reason for making it in advance.

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Caribbean Short Ribs

Short Ribs -- An ultimate Comfort Food

October’s here and cold weather needs comfort food.  Few things are more comforting than short ribs on a bed of mashed potato.

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