Braised Oxtail with Potato Gratin and Roasted Vegetables Meat4 lbs Oxtail (beef shank can be used as a substitution)1 cup Carrots (peeled and diced)1 cup Celery (diced)2 cups Onion (diced)1/4 cup Garlic cloves1 cup Tomato (diced)3 cups Beef stock1 cup Red wine...
Risotto with Steak and Radicchio 6 cups reduced-sodium beef broth1/4 cup olive oil1 onion, cut into 1/4-inch dice1 1/2 teaspoons kosher salt, or more to taste1/2 teaspoon freshly ground black pepper, or more to taste1 1/2 cups Arborio rice1/2 cup dry white or...
Flank Steak Sandwiches with Greens and Aioli 1.25 pound flank steak1 teaspoon coarse kosher salt, or more to taste1/2 teaspoon freshly ground black pepper, or more to taste1/2 cup grated Parmesan cheese1/3 cup mayonnaise2 tablespoons prepared horseradish2...
Pan-Seared Steaks with Boursin and Merlot Sauce 2 tablespoons olive oil, divided6 New York or rib-eye steaks, about 1-inch thick Salt and pepper1/2 of a 5.2 ounce package of Boursin or other French-garlic-and-herb cheese, cut into 6 wedges1.5 cups Merlot or...
Bacon, Basil, and Blue Cheese Burgers cup crumbled blue cheese1/3 cup coarsely chopped fresh basil1/4 cup mayonnaise2 teaspoons Dijon mustard1.5 teaspoons coarse kosher salt, plus more to taste3/4 teaspoon freshly ground black pepper, plus more to taste1.25...
