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Our go-to recipe when we are having last minute company over and need to feed several hungry mouths. The simple preparation makes it one of the best to accentuate the succulent flavors of any cut from the beef short plate. Serve with some mashed potatoes or egg noddles and a bitter green.
It works best with our fatty cuts from the beef plate: Beef Navel, Brisket and English-Cut Short Ribs.
This is an awesome Vietnamese inspired marinade for any lean cut of beef that you are looking to spice up!
Place An Order For London Broil, Shaved Steak or Stir Fry
This is one of our favorite recipes for any braising cut. The roasted red peppers impart a sweet smoky flavor to the broth that warms the bones in the winter months.
This warm bellied dish makes our house smell like home every Sunday. Rich, deep flavors build over several hours of slow cooking.
Robust flavored Top Round Steaks are the perfect match for a smoky garlic and hot pepper marinade. Finished with some lime juice to brighten up the day.
This cut is hard to find outside of the West Coast. We usually take a page out of their cookbook and rub it down with a classic Santa Maria blend and roast to a medium rare.
Most recipes call for marrow bones but we prefer the collagen rich mix of knuckle bones, neck bones and pork trotters.
Place An Order For Knuckle Bones, Neck Bones or Pork Trotters
Cuban for "Old Clothes", this classic stew recipe got its name from a peasant who was down on his luck and decided to use the clothes off his back to make dinner for his family. The story goes that because of his dedication to his family, God turned his Ropa Vieja into a delicious pulled beef stew!
This recipe is a standby during our Thanksgiving dinners every year.
Place An Order For Bacon or Canadian Bacon
This is one of our favorite techniques we learned from a Manhattan steakhouse and its perfect for getting an evenly cooked steak all the way through from top to bottom. The slow cook keeps it extra juicy and also creates a mahogany sear. Think stripes of char and red rather than a bullseye. Also, great for cooking lots of steaks at different internal temperatures and finishing them all at the same time.
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It works best with our thick cut Bone-In Ribeye, Porterhouse and T-Bone steaks.