Add a lot of flavor to your roasts without a lot of extra work using this recipe.    The tomato crust is earthy, rich, and herby with a bit of bite from the garlic and chili powder.  It’s a great counterpart to the leaner, beefier flavor of grass-fed beef. Drink Pairing: Merlot Ingredients:                         Makes Six to …

Besides dry rubs, there’s another method for sticking flavor to the outside of your steaks (and other cuts): wet rubs (aka pastes).  This wet rub gets most of its flavor from the ancho chilies, but the other ingredients work together to add depth, complexity, and a bit of citrus tartness to it.  We used it …

Freshly cooked, thick sliced corned Kobe beef makes a decadent sandwich. The richness of the Kobe brisket is cut with the sour, refreshing flavors featured in the sauerkraut, fennel & apple slaw and mustard, cider vinegar aioli. Drink Pairing: Full Bodied Beer (IPA Beer or Brown Ale) Ingredients:             Makes Four Servings 1 1/2lbs raw Corned Kobe …

More of a technique than a recipe, here’s the method we use for marinating red meat in oil. This recipe works particularly well for Kobe beef, grassfed beef, and beef-like game meats like bison, ostrich meat and kangaroo meat.  Pretty much any meat cut can be marinated, though skirt steaks & flank steaks absorb marinades …

Braising is a surprisingly easy cooking technique that can be used to turn affordable cuts of meat into meltingly tender, succulent treats.  The basic idea is to slow roast a tougher cut of meat in a pot with a small amount of flavorful liquid until the connective tissue breaks down and melts into the sauce.  …

Beef tenderloins are incredibly tender, easy to roast, and delicious with sauces.  This recipe adapts a mustard-crusting technique often used with lamb racks to create a roast that has a golden brown color and a crispy crust evoking Beef Wellington without all the rich puff pastry.  You could also adapt this recipe to use Kobe …

Picanha-Style Garlic Scape Roast with Garlic Scapes Chimichurri Picanha is traditionally made with the coulotte (sirloin cap) cut in Brazil, but you could also substitute top sirloin. It is roasted over open flames and served as one of the meats in the churrascaria-style restaurants. Typically, the picanha-style preparation includes a mixture rub of salt, olive oil, and …

Try using these recipes along with basic braising techniques to braise your favorite roasts, ribs, osso bucco and more! Mire Poix & Tomato Paste Braising Liquid i. Add 1.5 cups mire poix to dutch oven stirring occasionally, until caramelized ii. Add a teaspoon of tomato paste, stir into mire poix and cook for a couple minutes …

As delicious as roast beef sandwiches can be, braised beef sandwiches are better.  Braising makes the beef tender, moist, and delicious, especially if you glaze it with the left over braising liquid (as we have here) just prior to serving.  Far more than a simple pot roast sandwich, this combination of flavors results in a sandwich that …

(yes, those are truffles sliced on top) This is a rustic Italian peasant dish raised to new heights with the addition of white alba truffles.  The braised beef is rich, the polenta creamy, and the earthiness of the parmigiano reggiano and truffles accentuate all the other flavors to make you feel as if you’ve been wrapped …