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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Sri Lankan Red Beef Curry

June 2, 2010
Thumbnail image for Sri Lankan Red Beef Curry

Most meat-based curries from the sub-continent use lamb, mutton or goat as their core ingredient. Beef isn’t used widely, mainly for religious reasons…the Hindu sacred cow is never destined for the pot. Traveling around India, you quickly become used to the sight of cows wandering around the streets, unflustered by the traffic mayhem around them, […]

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Carpaccio of beef with rosemary

December 30, 2009
A carpaccio of raw fillet steak with tomato and rosemary

There isn’t much cooking involved here, just a little frantic scorching and some very thin slicing. The seared crust of the beef is given a gutsy punch from an excess of rosemary and a good seasoning of salt and pepper.  The brief cooking time leaves the centre of the meat entirely raw. It almost goes […]

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