Clear beef stock in easy to use cubes. That’s the final product of a long process — not a hard one — that is the basis of some many great recipes, and that’s beef stock. Please feel free to read the post I wrote last winter about making beef stockContinue readingClear Beef Stock
Steak au poivre — steak with pepper doesn’t need to be a great cut of meat or a huge one. It’s quicker and easier than making a hamburger, high in protein and good for the blood and a cold – last frost of the year – kind of night. SteakContinue readingSteak with Peppercorns – au so poivre
:A Different Kind of French Beef Stew Beef Bourguignon is Steuart’s all-time best, never-fail crowd pleaser, but he makes it all the time. Poor me. For a Sunday night dinner with a couple of friends, he wanted to try something different. But thwarting him was a big piece of beef-Continue readingDaube with Anchovies.
Beef Stew in Red Wine – Super any Sunday Made this at least a day ahead. Day of – Go skiing, make the rest of the Super Bowl buffet or read a book and know that your Boeuf Bourguignon is getting better in the refrigerator. Just warm and serve. Carefully,Continue readingBeef Bourguignon