Serving a crowd, a traditional mincemeat recipe using cost saving cuts of meat capable once used in other recipes of serving up to 50 people. Marinated in cognac and other liqueurs in an old fashioned...
An earthy cinnamon-paprika rub balances the richness of the fruit glaze.
Chunks of beef slowly braised in an authentic Chinese manner. Nearly any tough cut of beef can be made magically tender and flavorful with this technique.
The best way to cook a brisket. A Salt and Pepper based rub that is simple and produces the best brisket around! The brisket is then wrapped in butcher paper to keep the bark crisp while retaining all...
Author: Rex
No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method-which calls for a bath of stout, bourbon, and soy sauce; a glaze...
Author: Edward Lee