Baby Back Beef Ribs
These are the bovine version of baby back ribs. They’re short and thin, but come loaded with flavor. To succeed with succulent tasty ribs these need to be braised as part of the cooking process.
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Recipes
Detailed recipes and instructions for cooking various sauces, sides, starters and main courses.
Tomahawk
Funny name, great steak. I think that pretty much summarizes this bovine cut of meat. The tomahawk is a thick cut ribeye steak with the rib attached. It is frenched, meaning the meat is cut off the rib bone, giving it an axe like shape.
Secreto Iberico
Secreto Iberico, or the pig’s secret, is a marvelous cut. It is located by the shoulder blade, almost hidden, as the name implies (Secreto => secret). It is well marbled and very juicy and tender.
Russian Dressing
Russian Dressing is probably most known as one of the ingredients in a Reuben sandwich. Here’s how to make it. It has a tangy flavor, with a bit of sting, which complements brisket perfectly. I use greek yoghurt here instead of mayo, as brisket is rather fatty and I think the slightly leaner yoghurt is a better match.
Hollandaise sauce
Hollandaise is another sauce classic. It has a twang, is fresh and with great flavor. It goes really well with both asparagus and on eggs Benedict.
Red Kale Slaw
Red Kale Slaw is a great side for brisket, pulled pork and other heavy dishes. The acidity balances the meat well.
Roasted butternut squash
Butternut squash, or pumpkin as it is sometimes called, is great for roasting in the oven. Here we give it a nice twist by rubbing it with ground cumin and cinnamon. The butternut squash resembles sweet potato a bit to color and texture.
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Grilled Cote de Boeuf
Cote de Boeuf is a great cut of meat. Here we cook it with some salt and pepper. It is real simple, but with great flavor.
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