February proves a great time to step away from the protein shakes and render beef protein into a bowl of goodness. A simmering kettle warms up the house and nourishes the recipients.
Our local market offers a remarkable array of beef perfect for long, slow simmers—cuts such as beef shanks, cheeks, short ribs, and oxtails. Less expensive than beef steaks, and much less tender, these cuts are packed with collagen, so the slow, moist environment of a covered pot rewards the cook with silky pan juices loaded with flavor.
