Wagyu Beef Tallow
In my last post I shared my smokerless brisket recipe which has a significant by product - beef fat trimmings. One small step away from being Beef Tallow, the ultimate substitute for cooking oil. Now you don't have to just use fat trimmings from brisket you can throw all your beef fat together in the freezer and render all at once.
200 hour smokerless Brisket
Love smoked brisket but don’t have a smoker? This 200-hour sous vide brisket recipe delivers unbelievably tender, flavourful meat with a perfect bark—without needing a smoker. Learn the best techniques, equipment, and ingredients to master this unique method.
King of cuts - Cote de Boeuf
Cote de Boeuf, Ribeye or Cowboy steaks come from the rib primal, the top end of the rib section shown below. Prized for high marbling, rich flavour and tenderness, these steaks are a particular favourite in my household.