Beef, Uncategorized

The Reverse Sear

In the last several months I have read a lot about how to produce the perfect steak.  Most of the technique behind a good steak has to do with the The Maillard reaction.  This is the process when meat turns from pink or grey to golden brown and delicious.  A reaction happens between sugars and amino […]

Archive, Beef, Braising

Boeuf Bourguignon

Cold January weekends screams beef stew to me.  I settled down on a Saturday and whipped up a classic French beef stew:  Boeuf Bourguignon.  The key ingredients in this recipe are about 4 pounds of stew meat( I prefer chuck for the fat content and the tenderness it brings with less time in the oven), […]