Accompanied with an adzuki bean puree, bok choy and a soy-mustard-miso aioli, this dish is guaranteed to impress on your next dinner date.
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HowTo:
Eat a Human
How To:
Make a cross rib pot roast in a pressure cooker
How To:
Make beef Wellington with pie crust
How To:
Make summer sausage using a domestic oven
How To:
Make doner kebab with the BBC's Hairy Bikers
How To:
Trim a chuck roast into cubes
How To:
Make beef stroganoff with filet mignon
How To:
Make Russian beef stroganoff
How To:
Carve roast beef properly
How To:
Cook prime rib with Worcestershire sauce
How To:
Tie a roast the classic way
How To:
Make lamb shank curry
How To:
Make creamy chicken liver pate with Mark Bittman
How To:
Reheat pre-cooked sausage so it's ready fast
Um, Yum? HowTo:
Cook Testicles
How To:
Make roast beef with Julia Child
How To:
Cut Flank, Skirt, Flap Meat, and Hanger Steak for a Stir Fry
How To:
Cook a perfect crackling pork chop
How To:
Cook pig's head
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Make crispy pork chops with Martha Stewart
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