Philly Cheesesteak – sliced beef with melted cheese in a long roll, a classic street food from Philadelphia
The whole dish stands on the thickness of the slices. Meat frozen for 30 minutes firms up enough…
Juicy beef – from steaks to braised specialties. Proper temperatures, resting times and cutting techniques.
The whole dish stands on the thickness of the slices. Meat frozen for 30 minutes firms up enough…
A hamburger relies on two things that are easy to get wrong: the fat content of the mince…
Viennese goulash is a deeper, richer, more onion-driven version of the Hungarian classic. The onions cook down until…
Tafelspitz is boiled beef at its finest — a clean, clear broth, meat that falls apart with a…
A proper Wiener Schnitzel is pounded thin, breaded in flour, egg and breadcrumbs, and shallow-fried in clarified butter…
Twelve thin slices of beef topside, each spread with mustard, topped with bacon, chopped onion and a strip…
A whole piece of beef topside, soaked for three days in a sharp vinegar-and-wine marinade, then dried, seared…
Veal poached gently in white stock until tender, then finished with a creamy egg and cream liaison. Pale,…
A bistro classic – beef steak coated in crushed peppercorns, seared in a hot pan, and served with…
Beef chuck braised in red wine until fork-tender, with smoky bacon, sweet onions, and earthy mushrooms. A dish…
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