French Classics: beef stew
by Ullrich
Ragout, Daube, call it what you want – but take beef cheeks, if you can. I adore this kind of meat which is not highly regarded in a world where everybody goes for the so-called “noble” parts like steaks or fillets, and quick pan-frying or wok-ing is all we’ve still got time for. Yet the boeuf à braiser, as they call it in France, will take more time and bring greater pleasures, if you treat it right, with care, and […]
Categories: Dinner, good food, hero butchers, signature dish • Tags: Food, recipes