Recipes and information related to cooking and grilling beef.

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.

Render beef fat

Render your own beef fat (tallow)

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.

Beef ribs

Beef ribs

Beef ribs is a really good alternative to pork ribs, which is far more common. Beef ribs have a bit more texture, and of course, a different flavor. You cook them slightly differently from pork ribs, read on to learn how.

T-bone steak

T-bone steak

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.

Hanger steak

Hanger steak

Hanger steak is also called Butcher’s steak, and for a good reason. Allegedly the butcher kept this cut for him/her-self. It is two muscles held together with a membrane, in a v-shaped fashion. The hanger steak is reasonably priced, with great flavor, so you get a lot of value for your money. This is a fine cut, so you don’t want to cook it higher than medium rare or medium. Here we cook it like they do in Argentina, with salt.