Recipes and information related to cooking and grilling beef.
Flat Iron Steak is located on the front shoulder blade of a cow. It is a thin cut, well marbled, and with good flavor. Since it is thin it cooks fast, and should still be red/pink in the middle to keep it tender. There is a large tendon that goes through the entire steak, but usually your butcher trims this off before selling it to you. The flat iron steak is relatively similar to a flank steak, but the flat iron steak is less fibrous.
Picanha is a great cut of meat, very common in South America. It has an excellent flavor and it doesn’t need much tinkering with, you more or less cook it as it is. Serve the meat with a chimichurri and a bottle of red wine.
Flanken Cut Beef Ribs, or Asado de Tira, are often served in South America. They are just like ordinary ribs, but cut across the plate. These are known as Flanken Cut Ribs. They’re a great match for the grill, and a fun alternative to pork ribs.
Flanken Cut Beef Ribs Read More »
Here’s a mouth watering veal topside, cooked on the grill. It is rather lean, and doesn’t take well to very long cooks, so we treat it like we would a roast beef. Slowly bring it up to temp, then rest, slice and serve. This one is rubbed with a green and red pepper mix.
Veal topside with pepper rub Read More »
Veal shoulder refers to the front leg of a calf, and it is fibrous and needs some time to become tender. Here we cook it with somewhat of a Turkish or oriental flavor profile with cinnamon, cardamom, coffee and ginger. Quite different from the ordinary, but it works really well.
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.
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.
Smoked oxtail casserole Read More »
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 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.
