I went to Fleisher’s today, to get fixins for tomorrow’s paella, and couldn’t not get one of their dry-aged top sirloin steaks (on account of how gorgeous they are and also we haven’t had one since Christmas.) I baked some sweet potatoes, and quick-braised a head of escarole, just like last time, and made a pan sauce with red wine and a pat of butter; the meat had salt, pepper, and herbes de Provence for…
Category: Beef
I got home later than I had hoped, but still had time to get these pretty tender. Browned, then simmered in wine, tomato paste, soy sauce, onion, dried porcini, and chard stems, served on barley with the strained and reduced cooking liquid and red cabbage braised in more wine and soy, they found a special place between beef-barley soup and corned beef & cabbage. We tried two different 97 Bordeaux: a Pavillon Rouge de Margaux…