The dawn of the supermarket meat counter

July 21, 2014
The dawn of the supermarket meat counter

“In his way, the meat cutter is an artist”. Here’s a wonderful little American promotional film from the Fifties, that walks through the process of butchering a side of beef into cuts suitable for selling shrink-wrapped in those new-fangled supermarkets. Just look at the marbling on that beef. Try to ignore the naïve sexism about […]

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How to make corned beef

May 19, 2014
Brining beef brisket to make corned beef

One of the many curious things I remember about my childhood is corned beef hash, an odd dish of potato and corned beef served up on those nights when mum seemed to have run out of inspiration. It was always made of mashed potato, with corned beef similarly mashed right into the potato, then fried until […]

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Slow-roasted, char-grilled, very big beef ribs

October 27, 2013
Slow-roast, char-grilled barbecue beef short ribs

I was at the market the other day. I’d gone for some sausages, but left with a handful of pig’s ears (more on which later), some pork belly, a ham hock, a kilo of mutton and a huge tray of beef ribs, about 5kg of mammoth ribs, each about a foot long and loaded with […]

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Tourte de boeuf parmentier

July 24, 2011
Serge Dansereau's country-style beef and potato pie

This beef pie has a very British feel to it, despite its French origins. I was asked exactly what makes it French, and I must admit to struggling to find an answer. There’s some garlic in it, I suppose, and it has that general feel of traditional French cooking…simple, practical, thrifty and generous of flavour…but […]

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Messada di bue – Italian-style cured beef

May 10, 2011
Messada di bue - Italian beef cured with herbs and garlic

I’ve said this before, many times, but it bears repeating – the best thing about cooking is the transformation of unpromising ingredients into something better. Take this dish… normally, I’d never dream of eating a piece of brisket without at least a couple of hours on a low heat, let alone raw, but here it […]

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Moroccan beef tagine

August 8, 2010
Thumbnail image for Moroccan beef tagine

Moroccan cuisine is rich with influences that betray the country’s history as a strategically important place, with distinct Arabic influences laid over more obvious North African traits.  There’s also Moorish and European influence in there, too, pointing to Morocco’s closeness to Spain, and its position as a gateway to southern Europe. The tagine is emblematic […]

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