Mike Moore
More ideas from Mike
Beef Stew- The meat should fall apart if you just look at it. And the thicker, more flavorful the sauce, the better.

Beef Stew- The meat should fall apart if you just look at it. And the thicker, more flavorful the sauce, the better.

Joues de Boeuf Confites (Braised Beef Cheeks)  Recipe - Saveur.com      At Le Bistrot Paul Bert, chef Thierry Laurent transforms beef cheeks, a humble, relatively tough cut, into a meltingly tender entrée by first marinating the beef in a heady mixture of red wine and aromatic herbs and then braising it for four hours in the marinade until the meat becomes supple and fork-tender.

Joues de Boeuf Confites (Braised Beef Cheeks) Recipe - Saveur.com At Le Bistrot Paul Bert, chef Thierry Laurent transforms beef cheeks, a humble, relatively tough cut, into a meltingly tender entrée by first marinating the beef in a heady mixture of red wine and aromatic herbs and then braising it for four hours in the marinade until the meat becomes supple and fork-tender.

Amazing Dry Rub Oven Roasted 'Fall off the Bone' Ribs and easy homemade BBQ Sauce with a secret ingredient that takes it over the top

Amazing Dry Rub Oven Roasted 'Fall off the Bone' Ribs and easy homemade BBQ Sauce with a secret ingredient that takes it over the top