Ingredients

• 200g Loin, minced by hand (never machine)
• 1 shallot, brunoise
• 2 cornichons, finely diced
• 1 tsp Dijon mustard
• 1 egg yolk, from pasture-raised hen
• 1 tbsp capers, rinsed and chopped
• 3 drops Worcestershire sauce
• Extra virgin olive oil, to taste
• Flake salt, cracked black pepper

Method

1. Chill the meat to 2°C. The colder, the cleaner the mince.
2. Using a very sharp knife, mince the loin into 2mm cubes. Do not use a grinder. You want texture, not paste.
3. Combine the mince with shallot, cornichons, capers, and mustard in a chilled bowl.
4. Make a well in the center. Drop in the yolk. Fold gently—do not overwork.
5. Season with salt, pepper, and Worcestershire. Finish with olive oil.
6. Serve immediately on chilled plates. Do not let it sit above 8°C for more than 10 minutes.

Ingredients

• 350g Rib Eye, 3cm thick, bone-in
• Rendered beef tallow (or ghee)
• 2 sprigs rosemary
• 3 cloves garlic, crushed
• 50g unsalted butter
• Flake salt, coarse black pepper

Method

1. Remove the meat from refrigeration 60 minutes before cooking. Room temperature is non-negotiable.
2. Pat dry obsessively. Moisture is the enemy of the Maillard reaction.
3. Season aggressively with salt and pepper. The Sub-Saharan profile can handle it.
4. Heat a cast-iron skillet until it smokes. Add tallow. Wait 30 seconds.
5. Lay the steak in. Do not touch it for 3 minutes. Flip. Add butter, rosemary, and garlic.
6. Baste continuously for 2 minutes. Remove at 48°C internal for medium-rare.
7. Rest on a wire rack for 8 minutes. The muscle will reabsorb its juices.

Ingredients

• 2.5kg Brisket, flat and point intact
• 100g coarse salt
• 50g cracked black pepper
• 30g smoked paprika
• 20g brown sugar
• 10g garlic powder
• Oak or hickory wood chunks
• Apple cider vinegar (for spritz)

Method

1. Trim the fat cap to 6mm. Score the surface in a crosshatch pattern. North African fat is thick and must render.
2. Apply the rub 18 hours before smoking. Wrap tightly. Refrigerate.
3. Bring the smoker to 110°C. Oak first, hickory after hour 4.
4. Place the brisket fat-side up. Smoke undisturbed for 6 hours.
5. Spritz with apple cider vinegar every 45 minutes after hour 6.
6. At internal 74°C, wrap in butcher paper. Return to smoker.
7. Remove at 93°C internal. Rest, still wrapped, for 2 hours minimum.
8. Slice against the grain. The bend test should show a gentle fold without cracking.

Ingredients

• 4 cross-cut hindshanks, 4cm thick
• 100g flour, seasoned with salt and pepper
• 200ml dry white wine
• 400ml veal stock (or bone broth)
• 1 can San Marzano tomatoes, crushed
• 2 carrots, 2 celery stalks, 1 onion, diced
• 4 cloves garlic, smashed
• 3 sprigs thyme, 1 bay leaf
• Gremolata: lemon zest, parsley, garlic

Method

1. Dredge the shanks in seasoned flour. Shake off excess.
2. Sear in a heavy Dutch oven with olive oil until deeply browned on both sides. Remove.
3. Sauté the soffritto (carrot, celery, onion) until soft and golden. Add garlic for 30 seconds.
4. Deglaze with white wine. Scrape every brown bit from the bottom.
5. Add stock, tomatoes, thyme, and bay. Return shanks. Liquid should reach 3/4 up the meat.
6. Cover. Braise at 160°C for 3 hours. The meat should pull away from the bone.
7. Remove lid for the final 30 minutes to reduce the sauce.
8. Serve with gremolata scattered over the top. The marrow is the prize.

Ingredients

• 400g Flank steak, trimmed of silver skin
• 3 tbsp Sichuan peppercorns, toasted and ground
• 2 tbsp doubanjiang (fermented bean paste)
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tbsp sesame oil
• 2 tbsp cornstarch
• Scallions, cut into 5cm segments
• Neutral oil, smoking hot

Method

1. Slice the flank against the grain into 3mm strips. This is critical. With the grain, it will be ropey.
2. Toss with cornstarch, soy, and sesame oil. Marinate for 20 minutes.
3. Heat a wok until it smokes. Add oil. The wok must scream.
4. Flash-fry the meat in two batches. 45 seconds per batch. Remove immediately.
5. Reduce heat. Add doubanjiang and garlic. Fry for 30 seconds until fragrant.
6. Return meat. Add Sichuan pepper, black vinegar, and scallions. Toss for 15 seconds.
7. Serve over steamed rice. The numbing heat of the peppercorns is the point.

Ingredients

• 150g Tenderloin, frozen to -4°C
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice, freshly squeezed
• 1 tbsp capers, crushed
• 20g Parmigiano-Reggiano, shaved with a peeler
• Arugula, handful
• Flake salt, cracked white pepper
• Truffle oil, 3 drops

Method

1. Wrap the tenderloin tightly and freeze for 2 hours. It must be firm but not solid.
2. Using a mandoline or a very sharp knife, shave paper-thin slices. Aim for translucency.
3. Arrange the slices on a chilled plate, overlapping slightly like fish scales.
4. Drizzle with olive oil and lemon juice. The acid will begin to cure the surface.
5. Scatter capers, arugula, and parmesan shavings over the top.
6. Season with salt and white pepper. Finish with 3 drops of truffle oil—no more.
7. Serve immediately. This profile cannot wait. It begins to weep after 5 minutes.

Ingredients

• 1.5kg Round, whole muscle
• 1kg rendered duck fat (or beef tallow)
• 10 cloves garlic, crushed
• 4 sprigs thyme
• 2 bay leaves, torn
• 1 tbsp black peppercorns, crushed
• 100g coarse sea salt

Method

1. Rub the round with salt, pepper, garlic, and herbs. Wrap tightly. Cure for 24 hours.
2. Rinse thoroughly. Pat dry. The surface should feel tacky.
3. Place in a deep oven-safe vessel. Submerge completely in rendered fat.
4. Confit at 85°C for 12 hours. The meat will darken to a deep umber.
5. Remove from fat. Cool to room temperature. The fat will solidify, sealing the meat.
6. To serve, sear the surface in a hot pan until crisp. The interior should shred with a fork.
7. Reserve the fat. It is now infused with myoglobin and is exceptional for roasting potatoes.

Ingredients

• 1.2kg Sirloin, bone-in, chine removed
• 100g unsalted butter, softened
• 3 tbsp Dijon mustard
• 2 tbsp fresh horseradish, grated
• 4 cloves garlic, minced to paste
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Coarse salt, black pepper
• 200ml bone broth (for jus)
• 50ml red wine (for jus)

Method

1. Bring the sirloin to room temperature. 90 minutes minimum.
2. Mix butter, mustard, horseradish, garlic, and herbs into a paste.
3. Score the fat cap lightly. Rub the paste over the entire surface, pressing into the scores.
4. Season aggressively with salt and pepper. The crust should be visible.
5. Roast at 200°C for 20 minutes to develop the crust. Then reduce to 120°C.
6. Continue roasting until internal temperature reaches 52°C. This will take 60–75 minutes.
7. Remove. Rest for 20 minutes under loose foil. The internal temp will climb to 56°C.
8. Deglaze the roasting pan with red wine and broth. Reduce by half for the jus.
9. Carve into thick slices. Serve with the jus on the side.