Looks Like It's Going to Be a Red Sauce Kind…

On Wednesday, I wrote about the Coda alla Vaccinara (stewed beef tail) that Shawn Hubbell and I cooked for a farm dinner at Glynwood, and I mentioned that we made it—it’s actually safe to say that I usually make it—with one-inch cross-cuts of shank, which are meatier and more common than tails (

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