L ‘ ONGLET A L ‘ ECHALOTE
We adore this Steak. Onglet is known as skirt or Hanger steak. It is really full of flavour. It takes 2 minutes each side for medium rare. The sauce … Continue Reading →
MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
We adore this Steak. Onglet is known as skirt or Hanger steak. It is really full of flavour. It takes 2 minutes each side for medium rare. The sauce … Continue Reading →
Côte de boeuf is a single, large rib of beef. It’s high in fat so it’s very juicy and full of flavour. It’s also an expensive cut, so we made … Continue Reading →
Dried limes, which have long been a staple of Persian cooking, impart to these tender, juicy kebabs a special, very distinctive tangy and earthy flavor. Most of us love a … Continue Reading →
Daube is a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional … Continue Reading →
This chilli con carne recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up store cupboard … Continue Reading →
This traditional French recipe combines melt-in-the-mouth beef with roast tomatoes and anchoïade to create an intensely flavourful stew. ….and plenty left over for a sandwich next day. INGREDIENTS 1kg onions, … Continue Reading →
Also known as hanger steak, this cut packs a lot of beefy flavour, and is best cooked rare to keep it tender. A succulent supper for two. Served with SICILIAN … Continue Reading →
Another winner from Rick Stien and for our butcher. The beef is Delicious, and the fries are a revelation, worthy of a separate post. INGREDIENTS A piece of beef fillet … Continue Reading →