Tag Archives: beef

Red Chili

Posted on December 21, 2009 by John Herring

Football kicks off the decisive match-ups this time of year, and in honor of that, I present my latest chili recipe, Red Chili. This one focuses on the flavor of beef and tomato, adding just enough spice to make things … Continue reading →

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Short Ribs, Under Pressure

Posted on July 25, 2009 by John Herring

Mmmmmmmmmm. Short ribs. One of the toughest, fattiest cuts of beef, but definitely one of the best. And although most recipes call for a long, slow braise to make them edible (Korean galbi is an exception, and a very tasty … Continue reading →

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Borscht # 2

Posted on December 14, 2008 by John Herring

Borscht # 1 was a summer-style borscht, served cold & great for a hot day. This one is the winter version, and to many, I’m sure, the more traditional borscht. Lots of big beef flavor and hours of simmering bring … Continue reading →

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Grilled Skirt Steak

Posted on May 26, 2007 by John Herring

Of all cuts of beef, flank and skirt have the most beef flavor, but because they’re a bit on the tough side, they both require marinating. This preparation looks a little weird because of all of the fruit, but does … Continue reading →

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Corned Beef Hash, Dressed for Dinner

Posted on March 23, 2007 by John Herring

Mmmmmm. Crunchy, salty, meaty. The easiest way to do this is to use the leftover meat & potatoes (make extra) from a boiled corned beef meal. Corned Beef Hash, Dressed for Dinner serves 4 1 tablespoon butter 1 tablespoon olive … Continue reading →

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Grilled Rib-Eye Steak with Sweet Garlic

Posted on March 15, 2007 by John Herring

The alchemy of butter and slow heat transforms garlic cloves into confections in this elegant topping for grilled steaks. I call for Calvados, a brandy made from apples in Normandy, and you should use it if you can find it. … Continue reading →

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