Slow-Cooked

Cheesy Birriamen What cut of beef is best for making birriamen? Chuck roast is the preferred cut because it has a good balance of fat and connective tissue, which breaks down during slow cooking to create tender, flavorful meat. Chuck roast holds up well to the long braising process required for birria, absorbing the rich spices and chiles while releasing collagen that thickens the broth slightly. Other cuts like brisket or short ribs can also work, but they may require adjustments in cooking time. Avoid lean cuts like sirloin or round, as they can dry out and lack the gelatinous … Read more

Braised Beef with Mushrooms What cut of beef is best for making braised beef with mushrooms? the ideal cut is a chuck roast, sometimes called chuck shoulder or blade roast in North America. This cut comes from the shoulder area of the cow and contains both connective tissue and intramuscular fat, which makes it perfect for long, slow cooking. During braising, the collagen in the connective tissue melts into gelatin, giving the sauce a rich texture and keeping the meat tender and flavorful. Other suitable cuts include brisket, short ribs, or bottom round, but they may require slightly longer cooking … Read more

Beer-Braised Birria Tacos With Chuck Roast What makes birria tacos with chuck roast different from regular beef tacos? Birria tacos with chuck roast differ from standard beef tacos primarily in technique, texture, and depth of flavor. Unlike quick-cooked taco fillings, chuck roast is a tough, collagen-rich cut that benefits from long, slow braising. During this process, connective tissue breaks down into gelatin, creating meat that is deeply tender and flavorful. The beef is cooked in a seasoned liquid that later becomes consommé, which is used both for dipping and for coating tortillas before frying. Another key distinction is the final … Read more

Beef Asado with Prunes and Almonds What cut of meat is best for making beef asado? The best cut of meat for beef asado is beef short ribs, known for their rich marbling and deep flavor that develops beautifully during slow cooking. In this recipe, short ribs are pre-cooked or pressure-cooked to tenderize them before being braised with caramelized onions, prunes, and spices. You can use English-cut short ribs for a more substantial, meaty texture or flanken-style ribs for faster cooking. Both cuts become succulent and fall-off-the-bone tender when prepared properly. What can I serve with beef asado? Beef asado … Read more

Whole Beef Short Ribs in Red Wine What can I substitute chestnuts with in this recipe? You can substitute them with other hearty, slightly sweet ingredients that hold up well to long braising. Peeled pearl onions, parsnips, or even halved small potatoes make excellent replacements. Another option is to use cooked hazelnuts or walnuts for a nutty flavor, though they will soften more than chestnuts. The key is choosing something that can complement the richness of the whole beef short ribs without overpowering the braising liquid. How can I use fresh chestnuts instead of pre-cooked ones? Score each chestnut with … Read more

Adi Marom’s Hamin Recipe (Overnight Beef & Bean Stew) How is hamin different from cholent? Hamin and cholent are both traditional Jewish Shabbat stews, but their origins and flavors differ. Hamin is Sephardic in origin, usually spiced with paprika, baharat, turmeric, and sometimes date syrup for sweetness. Cholent is Ashkenazi, typically seasoned more simply with onion, garlic, salt, and pepper, and may include kishke or barley. Both are slow-cooked overnight and include beans, grains, potatoes, and meat, but hamin tends to be more aromatic and layered in flavor. When preparing a hamin recipe, the goal is a richly spiced dish … Read more

Dutch Oven Short Ribs with Garlic Mashed Potatoes How can I make the ribs ahead of time for entertaining? Dutch oven short ribs are an excellent dish to prepare in advance, since their flavor deepens as they rest. After braising, allow the short ribs to cool slightly in their cooking liquid before refrigerating overnight. The next day, a layer of fat will have solidified on top, which can be removed easily, leaving a cleaner, more refined sauce. Reheat the short ribs gently on the stovetop or in the oven at 300°F/150°C until warmed through, ensuring the meat stays tender without … Read more