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Main Dishes

Bistecca alla Fiorentina – Serves 4-6

Ingredients Prime Porterhouse – about 2 kilos (8-9 Cm thick) Maldon Sea Salt Pepper Olive Oil Roasted Shallots to garnish Roasted Fingerlings to garnish Directions Salt and Pepper the steak and cover in olive oil Allow to rest uncovered in the refrigerator for 12 hours or more Bring to room […]
Main Dishes

Braised Brisket with Persillade

Makes 10 servings The key to the brisket is the marinade, and a handy way to marinate it is to place the meat in a large zipper-locked plastic bag. Pour in the marinade, and seal the bag. Turn the bag a few times to thoroughly coat the meat. Ingredients 3 […]
Main Dishes

Braised Short Ribs

Makes 5 servings Ingredients 5 beef short ribs (about 1 lb) 1 1/2 teaspoon kosher salt, plus more as needed 1 teaspoon freshly ground black pepper, plus more as needed 2 tablespoons vegetable oil 1/2 cup medium-dice onion 1/2 cup medium-dice celery 1/2 cup medium-dice carrot 2 tablespoons tomato paste […]
Soups and Stews

Brodo

Ingredients 3 lb beef (top blade chuck or shank) One 3- to 4-lb chicken 3 medium yellow onions 3 carrots 3 celery stalks 3 fresh or canned plum tomatoes 1 sachet containing 3 whole cloves, 8 black peppercorns, 2 bay leaves, 1 small bunch flat-leaf parsley, and 3 thyme sprigs […]
Main Dishes

Cabernet Braised Short Ribs with Chard and Orecchiette

Makes 6 to 8 servings This hearty dish gets its robust flavor from browned meat, tomato paste, and concentrated red wine. Most of the preparation can be done in advance, making it ideal for entertaining. Ingredients Short Ribs 6 meaty short ribs (about 4 lb) 1 teaspoon kosher salt 1/2 […]
Chef's Notes Plus

Crash Course: Low and Slow Holiday Roasts

There is a lot of helpful information down there, but if you’re pressed for time, here’s a summary of the most important parts: Slow roasting typically utilizes large, less tender, less expensive, more active, higher-fat muscles that contain a large amount of collagen, like pork butts. If you are looking […]
Chef's Notes Plus

Homemade Pasta for Two on Valentine’s Day

Valentine’s Day is less about being in love and more about sharing love, whether that’s with a partner, a family member, or your very best friends. We may be biased, but here at The CIA, we don’t think there’s a much better way to show someone you care than to […]
Chef's Notes Plus

How to Make a Basic Braise—Just in Time for Autumn

Braising, barbecuing, and slow-roasting are all long, low cooking methods that utilize less tender, fattier cuts of meats with a lot of connective tissue. But braising stands apart in that it includes liquid in the cooking process. It is also a combination cooking method—one that uses both dry and moist […]
Grilling, Main Dishes

London Broil with Brykill Farm Beef Rub

Makes 8 servings Brykill Farm is a family-owned natural beef ranch where the cattle graze on 450 acres of lush, organically maintained pastures in Gardiner, New York. Owner Susan Eckhardt created this beef rub, which is just as good on a roast as it is on a London broil or […]