Bolognese sauce moves Italian meat sauce into the next stratosphere. More about the meat than the tomatoes, the main difference between Bolognese sauce and your everyday meaty red sauce served with spaghetti is that it’s cooked very slowly in milk until the meat becomes almost silky.
Smoked tri-tip is fantastic. You can slice it thin and eat like Texas brisket with crackers, sliced pickles and onion, or lay the slices on a hoagy roll or crusty bread for a sandwich like they serve at the Taft Ale House in Cincinnati.
This Old World dish is actually an easy make-ahead appetizer. Our beef char-tare tweaks the standard approach with the simple addition of a little charred umami and texture to take advantage of the beautiful October grilling weather.
Nashville has a terrific selection of kebab restaurants all over town. The big pita sandwich loaded with döner, shawarma or gyro shaved from a vertical rotisserie is the quick, fresh and affordable lunch of choice for many. However, those kebabs made with ground meat — the hamburger of the Mediterranean kebab corridor — are the style you can, and should, make at home. They’re a more interesting alternative to the usual grilled burger and kids love “meat on a stick.”
Did you know it takes just about an hour to make fabulous roast beef at home? Instead of the pricier rib roast cut (an uncut rib-eye steak), use the lean rump or eye-of-round roast. They have a rich beefy flavor, but they’re also tougher cuts, so overcooking means disaster. The key to tender success is a few minutes in a super hot oven and a sharp temperature drop for a nice rare to medium-rare finish.
Oven Smoked Brisket will serve you for a lifetime of celebrations. This flavorful cut doesn’t need much of your attention, just steady, low moist heat and plenty of time for the connective tissue to break down and become tender. Think roast, not steak.