Pulled Beef
Here’s a classic pulled beef, this time made with veal. We’re adding plenty of flavor with the rub, mainly thanks to the allspice and onion powder, but with a bit of sting also.
Warm summer salad
Here’s a warm summer salad that could either be a lighter lunch or a fresh starter meal. It is easy to make and really fresh. Serve it right away, as it should be served warm.
Smoked oxtail casserole
Smoked oxtail casserole adds a new twist to an old classic. It’s a good recipe to make on a rainy day. Here’s how to make it.
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Deer blade steak
Let’s try something new; we’re going to do a deer blade steak with oriental flavoring. We’re serving it with a classic risotto here, but you could also slice the meat and make a fresh steak sandwich with it if you like.
Cilantro board sauce
Cilantro board sauce is a great sauce for different cuts of meat. It is also a fun alternative if you’re tired of chimichurri. You make it in less than ten minutes. Make sure you mix it at least 30 minutes before serving, so the flavors are mixed well. It doesn’t keep in the fridge for long, so make only as much as you need.
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Cote de Boeuf
Cote de Boeuf is a great cut of meat. It is called beef rib steak, as in a rib steak with the bone (rib) attached in plain English. Just add some salt and pepper, and you’re good to go. As always, make sure you get good quality meat. This recipe is dead simple, there’s just a few steps needed to make that perfect steak.
Smoked Brisket
Smoked brisket is truly an American classic. We’ll cook it classic Texas style, with a real simple rub, and let the meat do the talking. This is a tricky bit to cook, as it is tough and fibrous, but given time it will be great.
Pike Perch fried in butter
For those that aren’t too familiar with eating fish, Pike Perch is a great “starter” fish. It’s white meat, easy to cook, and reasonably priced. You buy filets at your local fish monger, and cook them in no time. This time we fry it in plenty of butter.
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How to cook a sirloin steak
Sirloin steaks, or New York Strip steaks, are reasonably priced and good value for money. And they’re quick to cook. Here’s how to make a really succulent sirloin steak. The same procedure can be applied on other steaks also of course. They’re cooked in the oven first, to heat them up slowly and keep the moisture in.
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