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Braised Oxtail with Red Wine and Shallots
If you’re anything like me, you keep the bones from any meat you’ve cooked and use them for stock. I’m a bit fanatical about this: after I ate the Hawksmoor Breakfast, I was so distressed by the...
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Polish Mushroom Barley Soup (Krupnik)
This post is part two of the series that could be subtitled, “Delicious Things I Cooked Using Homemade Beef Stock.” About a week ago the Guardian food blog ran a piece on comfort food. It was a nice...
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Braised Short Ribs with Cepes
Since my move to Bermondsey, my Saturdays have fallen into a pattern. I get up early, so I can get to the Butchery (now only a five minute walk from my flat) soon after they open. Then I slaver over...
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Beef Rendang
When we were all a little younger than we are now (i.e., college-aged), it seemed that everyone fell into two camps on the subject of New Year’s resolutions. We were ardent believers, list-makers,...
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Mexican Milk-Braised Brisket
Almost exactly a year ago, I ate at El Suadero, the Monday night Mexican pop-up at Sitka and Spruce in Seattle, which is where I had the unforgettable eponymous milk-braised veal brisket that inspired...
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Beef Tagine with Apples, Sesame, and Raisins
I love summer food; love the shift from stovetop to grill and outdoor eating, the fresh vegetables, and the salads, berries, and summer fruit. But with the advent of warm weather, I have to set aside...
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