We're on our journey to creating beautiful dishes with incredible flavors. What makes all the difference? The experimenting and hard work that is put in before anyone has even tried our food.
After we got married we were two young beginner chefs trying to expand our culinary knowledge. The result being, almost every Shabbos and Yom Tov meal took us to a different time or country. One thing we discovered is that many classic dishes are perfect for Shabbos or Yom Tov meals as they could be put together and left to braise, ensuring delicious soft meat. We made things like beef bourguignon, coq au vin, and this osso buco recipe we’re about to share.
By the time the men get home from shul everything was so juicy and tender because it just braised for a number of hours! All it takes is some tough cuts of meat, fresh herbs, good leftover wine, and some time. You don't need experience to cook this dish...just a little patience to let the flavors develop. Take a trip to Italy! We promise, you won't be disappointed.
