beef stock

Venison bourguignon

by smth good on March 19, 2011

in meat&poultry

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Traditionally cooked with beef, this rich stew has a certain charm when cooked with venison and served on a chilly evening. Slow food staple, beef (or in this case venison) bourguignon must be cooked with a good Burgundy wine. I used a Merlot for the recipe below, a good choice judging from the result. Some [...]

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Spanish oxtail stew – rabo de toro

by smth good on January 13, 2011

in meat&poultry

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Oxtail stews and soups have a long history all over Europe dating back to the Roman Empire and they go beyond this continent. One might stumble upon oxtail stews in China and other parts of the world, cooked in so many various manners. As slow food is back on track, any oxtail stew is a [...]

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