Posts Tagged ‘beef’
If you’ve read my previous post, this was the place that I was intending to hit for dinner – Yamatake Shoten. Yamatake is a beef farmer and also a restaurant, much like Steakhouse Satou in Kichijoji, so similarly here we get to enjoy delicious Hida beef at relatively cheap prices!
Takayama is a small city located in the region of Gifu, Japan. It has the feel of a much smaller city, nothing like Tokyo at all, and in certain areas, there are still streets retained in the traditional style of the Edo period.
This is just a very simple beef stew that I decided to cook for dinner because I was randomly craving for it. If I’m not wrong these are probably beef cheek and shin cuts.
I just had to visit this steakhouse again since I’m in Tokyo once again. I’ve blogged about the steakhouse in greater detail in a previous post which you can read so I won’t go through the whole thing again.
Once again there was a long queue snaking around it. I didn’t join it the previous time I was here but since I was early this time, I decided to join and buy it as well.
This is one of Thomas Keller’s easier recipes that doesn’t require a mad amount of preparation and it was a good bet to make it for a simple lunch.
We start off with a bunch of unsuspecting oxtails!
This is probably one of the rare posts where I don’t have to say anything because it’s so simple and the photos say it all.
This is a pretty simple dish, just meatballs with pasta. I’m using a different type of pasta called the pappardelle, which is a much wider version of the fettuccine. They are typically used for dishes with a thick sauce, such as wild boar ragu.
This is also the first time I’m trying out fennel in the pasta sauce, as you can see below.
Ragù, or more commonly known as Bolognese sauce, is one of the traditional meat sauces for pasta that originated from Bologna. The name comes from the French word ragoût (stew), which in turn is derived from ragoûter, which means to stimulate the appetite.
The method of cooking ragù is to create a soffritto first, next adding ground beef and then followed by a triple reduction of milk, wine and tomatoes. This is finally simmered at a very low temperature over a long period, like between 3 to 6 hours.
In a corner coffeeshop at Tai Thong Crescent sits Zheng Yi Hainanese Beef Noodles, one of the few remaining beef noodle stalls that serve it the Hainanese style.
Had a nice dinner after work with my friend at the Oriole Cafe & Bar.