Viewing entries tagged
beef

Butcher's Ragout

Butcher's Ragout

Next up in the “making unsexy meat sexy” series, the art of a ragout is ramped up by phoning your friendly butcher and telling him your plan.

Bavette and aubergine stir fry

Bavette and aubergine stir fry

Bavette is the perfect cut for a fast, easy weeknight meal. Because of the loose grain on this piece of meat, it’s a good candidate for marinade, as all the sauce can actually get in there, nice and deep.

Prime-rib-a-palooza

Prime-rib-a-palooza

So, you want to know more about prime rib. Great. I’m glad you asked. 

Gyudon.

Gyudon.

Gyuwhatnow? Whoah, whoah whoah, I thought these were supposed to be EASY recipes. Chill. I know it sounds exotic. Trust me, things will be fine. If you can get past the weird name, this recipe is really a bowl of rice with beef. Use it in your quest to impress and influence people. The sticky rice is important here but if you’re pushed for time just use whatever rice you have on hand. We’ve used thick flank which is a really cheap (and tasty) cut of meat but if you really want to be fancy, ask your butcher to cut some sirloin into paper thin slices. The most exotic ingredient in the recipe below is mirin (a sweet Japanese rice wine) but please feel free to substitute white wine or sherry, mixed with two teaspoons of honey or sugar. The garnish is up to you, in terms of how much you want to add. Basil is a must but things like pickled vegetables, kimchi, sliced spring onion, sesame seeds etc. would all be welcome. This dish also falls very firmly into the “things that taste better with a fried egg” food category; quite a large category, in my humble opinion.