Allumettes de palais de boeuf (Ox palate matchsticks) are thin strips of beef which are battered then fried and served hot. A ox palate is the meat from the roof of a cow’s mouth. Cooking Tips To make, skin two ox palates which have previously been cooked tender by two to three hours of simmering….
Beef Dishes
Ground Meat Dishes
A ground meat dish is a meat dish based on meat that has been ground. Typically, the meat is purchased already ground at the store or butcher.The category includes dishes that use meat that has been minced by hand by chopping, though typically cooks these days take that to mean ground. Ground Meat Dishes offer…
Ossobuco
Ossobuco © Ian Graham Ossobuco is a northern Italian dish, which literally means “hollow bone.” In English, the name is more usually translated into something like “Braised Veal Shanks”, given that something called “Hollow Bone” wouldn’t necessarily overwhelm restaurant kitchens with orders. The dish is essentially veal shanks braised with onions and tomato, served on…
Tournedos Rossini
Tournedos Rossini is beef steak with foie gras. To make it, you start by making from scratch fresh, crisp rounds of sautéed bread the same width as that of the beef tenderloin cuts that you will be using. Small slices of beef tenderloin are sautéed about 2 minutes per side and placed on top of…
White Collops
White Collops are (usually) slices of veal served in a white sauce. The veal is sliced thinly and about as wide as a crown piece (2 inches / 5 ½ cm.) The pieces are simmered in enough water to cover them, then taken out of the simmering water. The simmering water is used to help…