Recipes in full


Burnt End Bourguignon | Tara O'Brady

From the book Joe Beef: Surviving the Apocalypse: Another Cookbook of Sorts by Fréderic Morin, David McMillan and Meredith Erickson (Appetite by Random House, 2018). This is the fastest boeuf bourguignon one could imagine, without a sacrifice of tenderness for the lack of time and hands-on effort. The secret is using burnt ends, the tips of smoked briskets as its base. The result is a stew with resonant depth, fragrant of smoke, and deeply satisfying.

For the full recipe, please see The Globe and Mail.