The term "dry aged" has become synonymous with steak, but that's not the only option. There is a seafood equivalent that ...

Be inventive! There’s no need to add salt since dried beef is salty. Chop the dried beef into small pieces. Place the softened block of cream cheese, Worcestershire Sauce, green onion, and one-third ...

dried, salted beef shaved thin. At Maison Matho its deep, savory flavor gets cut with bright pops of shaved fennel, tangy Dijon-dressed salad, preserved-lemon sauce, pistachios and slatherings of ...

Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ... wine and sprinkle over the dried chilli flakes.

What is for certain, however, is that a tavern-style burger is more difficult to execute well. There are so many more ...

Traditional gyros have a very particular taste even though spices, seasonings, and even meats can vary from one restaurant ...

Remove the meat from the cure, quickly rinse to remove the salt and spices, and pat dry with a paper towel. Note: To make it easier to finely slice the cured beef, use a slicing machine or freeze ...

Sprinkle the flour onto a plate and mix in the salt. Dredge the beef in the seasoned flour ... Make a well in the centre of the dry ingredients, then gradually pour the wet ingredients into ...

Pat beef dry with paper towels ... Stir in broth, water, salt, pepper, browned beef and any accumulated juices, scraping up any browned bits. Bring to a simmer and cook for 15 minutes.

Ciao serves classic pizzas like Margherita (RM38) and Napoletana (RM42), as well as their house special CIAO (RM52) that comes with dried salted beef, asiago, mushrooms, and drizzled with truffle oil.