The popularity of picanha as a cut of beef to be prepared on the grill (BBQ) hails from Brazil, and that is why the cut is known under its Brazilian (Portuguese) name. It is called rump cover or rump cap … Continue reading Warm-Aged and Hay-Smoked Beef Picanha
This recipe is all about the turnips, small purple turnips that we get in spring and are called “meiraapjes” in Dutch. They look very pretty with their nice purple color, which unfortunately will be gone once you have peeled them. … Continue reading Venison with Turnips and Peas
When I prepared a Bistecca alla Fiorentina in January to celebrate Conor’s board, there were two things I put on my to do list: (1) to try this with real Chianina beef from Tuscany, and (2) to try to ‘warm age’ … Continue reading Sous-vide Warm Aged T-Bone Steak
After seeing a nice recipe for caramelized red onions on Viaggiano con Bea I wanted to try, all that was left to do was pick what I would serve it with. I had some lovely wagyu blade steaks in the freezer, … Continue reading Wagyu Blade Steak Sous-Vide with Caramelized Red Onions
Bison is not usually available around here, so when I saw a bison ribeye I picked it up at once. Great meat like that needs very little, so I decided to only ‘warm age’ it sous-vide, and then quickly pan … Continue reading Bison Ribeye with Eggplant
A simple but great dish from the city of Bari in Southern Italy (in the region of Puglia) is Braciole alla Barese, which can be prepared using either beef or horse meat. Thin slices of beef are stuffed with garlic, parsley, and cheese, rolled up, and braised in tomato sauce. I absolutely love this dish, but I thought it could be even better when prepared sous-vide. In the traditional preparation the meat is braised and thus cooked well done; with sous-vide it is possible to ‘braise’ the meat in the tomato sauce to medium rare. There’s only one way to find out, and that is to simply try it. It turned out delicious, and without putting down the regular version, which is great, the sous-vide version to me is absolutely superior. The meat is more juicy and the whole dish has a ‘fresher’ taste. Roll up the beef bundles as in the regular recipe and brown them in hot olive oil.
Continue reading “Braciole alla Barese Sous-Vide”