Category — Beef + Lamb Recipes
I love a rich, warm, beefy stew that’s been cooked all day. Wouldn’t it be great to spend the day recreating Julia Child’s famous Boeuf Bourgignon recipe? Sadly, I have neither the time nor the interest in taking that on at the moment. So here, I’ve done some experimentation to make a beef burgundy stew in the crockpot.
Somehow it feels unfair to be able to make such a fantastic dinner with so little effort.
March 12, 2014 No Comments
February 3, 2014 1 Comment
For a blog that has the word “meat” so prominently in the title, I am chagrined to report that I only have two lamb recipes (other than this one) so far. That is pathetic! But this lamb offering is pretty fantastic, so I’m hoping it makes up for the paucity of lamb recipes overall with its individual deliciousness.
Although this is actually pretty easy to make, and only involves seven ingredients total, it is something I would categorize a “fancy recipe.” That is to say, it is a recipe that seems fancy on the plate because it has specific garnishes. Also because you have to toast the cumin as a whole separate step, which only takes like 30 seconds but is definitely a special touch. And don’t even think about skipping the toasting, either. It makes a big difference.
October 23, 2012 No Comments
It’s cold and rainy outside, and there is really only one thing I want to eat: this chili made with butternut squash, beef short ribs, and black beans. The flavors are complex, with a hint of cocoa powder and just the right amount of heat. Top it with fresh cilantro, some crumbled Mexican queso fresco, and some fresh slices of avocado, and the winter blues will melt away.
January 20, 2012 6 Comments
Sloppy Joes + Korean BBQ – how could I possibly resist? Answer: I couldn’t. Result: perfection on a bun.
September 28, 2011 2 Comments
After a week of glorious sun and 80+ degree weather, a spate of drizzly, gray, and decidedly autumnal days are upon us. The upside of this dreary weather is that warm, rich, comforting dishes like these short ribs are welcome on the table once again.
I absolutely love flavorful, slow-cooked, melting-off-the-bone short ribs, and have tried several recipes (including the Thomas Keller version, which paled in comparison to these.) This recipe has been adapted, over five years or so, from a recipe that David Chang supplied to the New York Times several years ago, pre-Momofuku fame and fortune. To my mind, they are the best short ribs I have ever eaten.
September 25, 2011 11 Comments
There is great food to be had all over Syria, but the far northern Syrian city of Aleppo is the one that’s known throughout the Middle East for its refined cuisine and innovative use of flavors and spices. Kebab Karaz, an unusual and unexpectedly tasty combination of lamb meatballs with cherries, pomegranate, and pine nuts, is one of the signature dishes of the region. The flavor combination is unusual but wonderfully balances the richness of the lamb with the sweet and sour notes in the sauce.
June 9, 2011 7 Comments
Is there anything more satisfying than a perfectly seasoned steak cooked to your exact liking? For a meat-lover like me, there is not. Unfortunately it can be hard to get that steakhouse taste at home, unless you know a couple of culinary secrets. Here is my tried and true method for cooking steaks. Once you start making them this way, you will never go back to your old habits!
February 18, 2011 185 Comments
For about 4 years, I have been using a recipe adapted from David Chang’s recipe for short ribs that was printed in the New York Times. (This was in 2006, before David Chang and Momofuku were super famous–at that time I didn’t even know who he was.) It is one of my favorite recipes for a dinner party and everyone loves it, but I felt like I was in a bit of a rut. I needed something spectacular to christen my new and much improved kitchen, so I decided to go with a Thomas Keller recipe for short ribs.
October 14, 2010 9 Comments
My dad got a tagine from Williams-Sonoma for Christmas so this was supposed to be in a tagine, but then I read that a ceramic tagine cracks on a gas flame (!?!?!?) so you’re not really supposed to use them. Thanks a lot, Williams-Sonoma. That is completely idiotic. So, hey, you know what, I decided to just make this in a pot. But in my heart, it’s a tagine. Also, it’s delicious. It goes wonderfully with couscous and a side of plain yogurt.
April 17, 2010 1 Comment