Making a top rump roast in an air fryer is a fantastic way to achieve a juicy and flavorful roast in less time. The air fryer provides a perfect crispy crust while keeping the meat tender and delicious. This recipe is simple to follow and doesn’t require much preparation. By using the air fryer, you … Read more
WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo. Culotte/Picanha. I have tried Wagyu A5 Picanha, and this can’t be compared to that. It is in a league of its own. But it is still much more tender, juicy, and flavorful than regular Culotte and even better than USDA Prime Picanha, so overall, I am very satisfied with … Read more
Delicious oven-roasted beef culotte served with fries, homemade Béarnaise sauce, and bacon-wrapped asparagus. We love beef culotte at home, and this method of preparation is a sure hit every time. We don’t eat much sauce at home, so you might want to double the Béarnaise sauce ingredients if you consume a more “normal” amount. Delicious … Read more
Culotte roast is a classic on Danish dining tables. It is the traditional, safe choice when you have guests over for dinner and when it needs to be a bit “fancier.” The culotte is not exactly cheap, and you obviously want to get the very best out of your culotte. You’ve come to the right … Read more
A really easy and delicious recipe for sous vide veal rump. If there’s one thing Danes love to serve when they have guests for dinner, it’s a rump roast! It’s a fairly safe choice, and you rarely offend anyone by putting one of these on the dinner table. Veal rump is not the cheapest meat, … Read more
Here at home, we are usually not very fond of stews, as we think the meat becomes too “shredded” from the long cooking time. However, if you use sirloin tip roast, it’s a different story, as this cut retains more of its structure and doesn’t “fall apart.” Of course, you can use other types of … Read more
Recipe for beef culotte prepared sous vide. Served with homemade whiskey sauce, boiled potatoes, and pickled red onions.
This beef culotte roast is dry-aged for 35 days in its own aging cabinet, then trimmed and cooked sous vide. This beef culotte roast has been dry-aged for 35 days in its own maturation cabinet before being trimmed and cooked sous vide.
This recipe combines 3 of our favorite techniques for great beef: Dry aging, sous vide, and grilling. 30 days of dry aging followed by 4 hours in the water bath and finally a sear on the grill.
A roast sirloin tip from the exclusive wagyu cattle is a delicacy you should treat yourself, your family, and guests to. In this recipe, you will find a detailed guide on how to prepare the sirloin tip roast using the Sous Vide method. When you use Sous Vide as a cooking technique, you can almost … Read more