Category: Beef

Veal Shoulder

Veal Shoulder

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.

Pulled Beef

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.

Smoked Oxtail Casserole

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.

Cote de Boeuf

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.

Beef Brisket

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.

Sirloin Steak

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.

Greeek BBQ Fatty

Greek BBQ Fatty

Here’s another version of the BBQ fatty. I use ground beef, and wrap it in bacon. This is a greek style fatty, with olives and feta cheese. So fresh.

Wine braised ox cheeks

Red wine braised ox cheeks

This is a real hearty recipe. A long cook where the incredible flavor of the ox cheeks get to play first fiddle. Ox cheeks are fibrous and tough, as they’ve worked hard, so they need a long cook to become tender and almost fall apart. We do this by braising them in red wine for several hours until they’re done.

Flank steak

Grilled flank steak

Flank steak is a great cut, and very well priced. It has loads of flavor, and it takes very little time to grill. The flank steak comes from the cow’s belly and contains a lot of muscle fibers. The trick to cook it is to use very high heat, for a short period of time, and let it rest after.