American Southwest style green chili, made with smoked beef brisket as 'burnt ends', instead of traditional pork.
A bold Tuscan beef stew cooked with red wine, garlic, black pepper, and a touch of tomato. Simple ingredients, deep flavour.
A timeless Tuscan classic: beef slowly braised in Chianti wine with simple aromatics until meltingly tender and deeply flavorful. This dish is all about patience, good wine, and gentle heat.
