Beef

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.

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.

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 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.

Render your own beef fat, or tallow, is easy, and gives you great tasting fat for cooking. Since it does take some time, you may as well gather up some before rendering it. There are different ways of rendering fat, I dry render it, using the oven.

T-bone steak is a great cut of meat, it is an american classic. You don’t need spices or marinades, it is perfect the way it is. Add some salt and pepper, and you’re good to go. Just make sure you get good quality meat. This isn’t so much a recipe as my way of showing you the simple steps needed to make that perfect steak.

Sirloin roast is easy to cook, and serves many. This is a great recipe when you have a lot of guests. While the roast is on the grill being smoked using cherry wood, you can tend to other tasks in the kitchen.

This is a classic autumn stew. It takes time to make, but the flavors are incredible. Cook it in a large cast iron pan with a lid. Invite your friends over and enjoy!