I’ve had so many wonderful meals at the Slanted Door in SF. This Shaking Beef was one I always ordered. I’d say it was their signature dish and for good reason. Although the restaurant has since closed, Charles Phan’s wonderful, The Slanted Door Cookbook preserves many of its memorable dishes.
I’ve made a few adjustments to fit the way I cook at home while staying true to the flavors and spirit of the original dish.
Continue reading “Vietnamese Shaking Beef inspired by The Slanted Door”
Beef short ribs are proof that some of the finest dishes begin with simple ingredients and patience. Given enough time, the meat becomes fall-apart tender and the marrow from the bones enriches the braising liquid into a deeply flavorful sauce. This is comfort food at its finest—honest, rustic, and meant to be shared around the table.
Continue reading “Braised Beef Short Ribs: Côtes de Bœuf Braisées”
Beef Bourguignon is one of the great classics of French country cooking. It’s the kind of meal that would have been slowly simmering on a farmhouse stove or served in a neighborhood bistro on a cool evening in Burgundy. While some versions can be quite elaborate, the heart of the dish is surprisingly simple: good beef, red wine, vegetables, and patience.
Continue reading “Beef Bourguignon, Classic French Beef Stew with Red Wine”
This is a very simple but wonderful dish. Beef with Broccoli is both healthy and fast to prepare. It reflects the simplicity of Chinese cooking.
Continue reading “Chinese Beef with Broccoli Stir-Fry”
Years ago I had this authentic rustic pasta dish in an old converted farmhouse restaurant near Turin. Loosely translated, Taglierini al Sugo d’Arrosto means “pasta in roast gravy”. It was a very local place and didn’t look like much, but it was packed with truck drivers and a beef roast was cooking in front of an open fire.
Continue reading “Recreating Rustic Taglierini al Sugo d’Arrosto-Pasta in Roast Gravy at home”
This Steak au Poivre is one of my absolute favorites, as it combines the wonderful flavor of beef, with the perfect compliment of copious amounts of cracked black pepper.
Continue reading “Perfectly Cooked Steak au Poivre Recipe”I think this sauce is wonderful and it is just perfect on any sort of kebab or grilled meat. I have not tried it on chicken yet, but I can imagine it would be great.
Continue reading “Delicious Pistachio Sauce Recipe for Kebabs”
This classic Beef Stroganoff is a dish that has fallen off of many European restaurant menus, but has remained as a house specialty in a few. The Mount Nelson Hotel in Cape Town, South Africa is just such a place.
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Beef stock requires a bit more time, but the results are vastly superior to most of the prepared stocks I’ve seen in markets. I always have some chicken and beef stock on hand. Usually I just freeze it.
Continue reading “Ultimate Guide to Beef Stock: Ingredients and Preparation”