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Offal includes the internal organs and the bones, offering a vast range of flavors and textures. These cuts are also known to be extremely nutritious. From boiled Tongue to Bone Broth to Beef Tallow to succulent Braised Oxtail, Offal has a great deal to offer the adventurous palate.
An elevated twist on a classic with bacon, sweet onions, mushrooms and a kiss of sweet balsamic.
Beef tongue stars in classic Mexican and Chinese dishes, and it's super easy to prepare.
Rendered beef fat makes for flakey pastry crusts or the perfect base for roasting up potatoes.
Roasting garlic mellows out its flavor, creating a perfect accompaniment for sautéed hanger steak.
Plate braised beef cheeks with mashed potatoes, farro or another starch to balance out their richness.
Often overlooked, beef tongue becomes truly savory and tender after simmering in broth for several hours.
Oxtail is full of connective tissue, making it a perfect cut for low and slow braising.
Common in Asian cuisine, beef tendons are best served after hours of braising. Top over udon noodles for a restaurant-inspired meal.
Make an even "beefier" jerky by replacing your standard round roast with beef heart.
