Posted in Beef & Veal, Cooking Tips & Tricks on February 28, 2007 | 10 Comments »
Because of the recent popularity of this post, I am re-posting it for easier reading.
For the longest time, I always believed that steak was better eaten when dining out than at home. The secret in restaurants is high heat cooking. You see, restaurant ovens and stoves can generate higher temperatures than your home ovens and [...]
Posted in Beef & Veal on December 29, 2006 | No Comments »
This Czech dish was a favorite of my family for holiday occasions. Both of my Granmothers made a version.
Ingredients
12 cabbage leaves
Filling:
1 pound of ground beef (alternative: 1/2 lb ground beef, 1/2 lb ground pork)
3/4 cup cooked rice
1/2 cup minced yellow onion
1 egg
2 teaspoons of kosher salt
1/2 cup milk
Sauce:
1 8 oz can of tomato sauce
1 14.5 [...]
Posted in Beef & Veal on December 23, 2006 | No Comments »
Given the popularity of this recipe in the weeks leading up to Christmas, I am re-posting it to make it easier to find.
The directions for this roast may sound a little…well…unconventional. Don’t worry, though. It’s definitely a tried and true recipe. The results are perfect!
First, you’ll need to make short trip to Garden section at [...]
Posted in Beef & Veal on December 11, 2006 | 1 Comment »
This luxurious stew is very rich–especially if you add the toasted pecans as a garnish, but it’s very yummy. The celery root and caraway seeds give it a distinctive flavor.
Ingredients
1 3/4 pound veal stew meat
3 tablespoons of unsalted butter
1 1/2 oz pancetta, chopped
2 cups of diced portabella mushrooms
2 cups celery root, peeled and cut [...]
Posted in Beef & Veal on July 31, 2006 | No Comments »
This is a slight variation on the classic french dish. I’ve usually found the french version a bit too fond of the brown mustard, so I’ve cut it way back in this version.
I can’t stress enough the importance of getting “tartar” quality tenderloin. Do not hesitate to tell the butcher that you are making [...]
Posted in Beef & Veal on July 7, 2006 | 4 Comments »
Everyone always thinks that they already know how to make a hamburger. For some reason, though, hamburgers always taste better when made in a restaurant (the sit down and be waited on kind, not the fast-food kind). I guess we’re not as good at this simple American classic as we thought.
This recipe to make a [...]
Posted in Beef & Veal on June 13, 2006 | No Comments »
I'm adding some modications to the Pot Roast recipe that I posted back in April as I had a chance this weekend to play around in the kitchen. The original recipe for the good ole American classic is still here in tact, but I've added some suggestions in the "How To Not Screw It Up" [...]
Posted in Beef & Veal on April 23, 2006 | 1 Comment »
This is one of those great comfort food recipes. In all, it will take about 3 hours.
Ingredients
4 lb Chuck Roast
2 Tablespoons canola oil
1 cup onion, chopped
1 cup carrot, cut into 1" pieces
1 cup celeary, chopped
2 bay leaves
2 teaspoons dried thyme
4 cups beef broth
4 tablespoons butter
Directions
Preheat the oven to 350 degrees.
Season the roast generously with kosher [...]
Posted in Beef & Veal on December 23, 2005 | 3 Comments »
The directions for this roast may sound a little…well…unconventional. However, it was tested by our friend Wendy who swears it came out perfect.
First, you’ll need to make short trip to Garden section at your local Home Depot (I warned you it would sound unconventional) to buy a terra cotta pot and it’s base. Get one [...]
