Claudia&Julia's blog

Miriam García, from El Invitado de Invierno, invites us to prepare a juicy grilled prey accompanied by vegetables, made with a Le Creuset iron grill. A dish as simple as it is appetizing, healthy and tasty!

Today I bring you a traditional recipe for Persian sirloin, a very tasty and rich meat recipe, since the sirloin is accompanied by onion, tomato and lentils flavored with turmeric, cumin, nutmeg and cinnamon, but it is very easy to cook.

The lamb tagine is a very popular dish that we can make with our Emile Henry tagine. The tagine condenses the cooking steam in its peculiar lid until it recovers its liquid state and falls back on the food. In this way the lamb is cooked over a low heat, leaving a tender and very tasty meat. It can be presented at the table in the tagine itself.

As our beloved Julia Child tells us in her essential book, Mastering the art of french cooking, there are many ways to get to a good Boeuf Bourguignon. Cooked over low heat in broth and wine, this dish is a typical Burgundian dish that has become a classic of French haute cuisine around the world. As I was telling you, there are many variants of this recipe, the one I bring you today is an updated version of the classic recipe.