Guinness Braised Beef with Shallots & Mushrooms

When I get an idea for a recipe in my head, it tumbles around until the pieces get sorted.  It takes several tries to get it right, and sometimes it needs to be left alone for a long while, until something pops into my head to make it right. Last year when we were in…

Pulled Pork

We used to raise pigs.  We started with two, Murdoch and Ogilvie.  Each year they would arrive in the spring, and be butchered in the late fall.  The next spring we’d go pick up that year’s version. And so on.  Until we decided three would be better.  The third became McIntyre, named for our dear…

Beef Short Ribs with Bordelaise Sauce

One of the advantages of growing our own beef is that we get to have it custom cut.  We always make sure that we get the ribs.  Short Ribs used to be one of the thrifty leftover cuts, such as Lamb Shanks.  When the art of slow cooking resurfaced in restaurants, these cuts became more…