• Meals Rendang 019
  • Meals beef bourguignon 048
  • Meals bresaola 4 028
  • Meals bresaola 3 032
  • To Read WWW_H
  • Meals IMG_4674
  • Meals tri tip 030 - Copy
  • Meals photo


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NEW: Chuck/cross-rib steak — Rendang

Published on November 19th, 2013 | by Jared

Oh, cross-rib steak, how I’ve missed you so. When last we met, I winged it. There were two cuts in the package, so I braised the first one, and grilled a marinated version of the second. [&hellip... Read More


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Beef Bourguignon, top round

Published on November 4th, 2013 | by Jared

Forgive my delay in posting this – I made beef bourguignon. Had some friends over, ate really well, and then played board games into the wee hours. Or, you know. Would have. Kids didn’t quite cooperate. [&hellip... Read More


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Bresaola 4 — Moment of Truth

Published on September 27th, 2013 | by Jared

For the past three weeks, I’ve had delicate little beef salumi hanging from the ceiling in the distant corner of my kitchen. I’m making bresaola, or cured and air-dried beef, a delicacy of northern Italy.  I’ve [&hellip... Read More


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Bresaola 3 — Hang ‘Em High

Published on September 5th, 2013 | by Jared

So, it turns out you can buy beef intestines on the internet. Okay, not entire beef intestines per se, but the submucosa layer of the large intestine. They’re used as casings for big-ish sausages, like summer [&hellip... Read More


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Bresaola 2 — The Reckoning

Published on August 19th, 2013 | by Jared

Alright. Back from NYC, I’m ready to continue my dried beef/salumi odyssey. In my previous post, guardian angel Eben noted that I may be neglecting grain structure in making my bresaola. It’s time to see what [&hellip... Read More


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Round – Bresaola 1

Published on August 12th, 2013 | by Jared

Bresaola! At long last. I’ve been wanting to make this for months. You can’t really do charcuterie with beef, but this is probably the closest I can get. It is essentially a piece of round, dry [&hellip... Read More

To Read


Lab-grown beef

Published on August 5th, 2013 | by Jared

Delicious? Not sure yet how I feel about this. From NPR: It took three months to culture the 20,000 individual muscle fibers that make up one single patty. But the technology behind this burger builds upon [&hellip... Read More

To Read


Year of the Cow — The Book!

Published on August 2nd, 2013 | by Jared

Hi, interwebs – I’m very pleased to announce that my book based on my adventures in beef — Year of the Cow — has been acquired by Flatiron Books, a brand spanking new imprint at Macmillan. [&hellip... Read More



Skirt steak – Fajitas con vegetal licuado

Published on July 31st, 2013 | by Jared

Hi there, Internet. The Stone Clan just returned from a lengthy sojourn into the desert. Palm Springs, Grand Canyon and back. First family vacation in three years, first since Nora’s been born, and enormously needed. We [&hellip... Read More



Sirloin – Top Sirloin Steak

Published on July 11th, 2013 | by Jared

Yo! So it’s been a bit. My apologies. I’ve been busy. I did this: then this: and this: So, yeah. Action packed. Meanwhile, back at the ranch, I finally managed to find time to cook. Not [&hellip... Read More

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