Nine steps to the perfectly poured beerBars are full of rituals that elevate mere boozing to a loftier status. At their best, patrons form orderly queues to receive the sacrament of the grain or grape from skilled barkeeps who dispense...
Choosing the perfect glass for your beerGlassware plays a huge role in the beer experience and if there is any tip I can give you when it comes to drinking beer, it's to pour your brew into a glass before you enjoy it. Trust me on that one.
How to supercharge your home brew, with tips from an amateur brewer who turned proIn honour of International Beer Day on August 1, we've found someone who can tell you how to create your own top-notch brews.
Veal shin with sage and garlic
- 50 ml olive oil
- 6 pieces of veal shin on the bone (2.8kg)
- 3 Spanish onions, thinly sliced
- 1 head of garlic, cloves separated
- ¼ cup (loosely packed) sage leaves
- 3 fresh bay leaves
- 350 ml dry white wine
- Thinly peeled rind of 1 lemon
- 2 tbsp extra-virgin olive oil
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 300 gm (1½ cups) carnaroli rice
- 100 ml dry white wine
- 1 litre (4 cups) hot chicken stock
- ¾ cup (loosely packed) flat-leaf parsley, finely chopped
- 1 cup (loosely packed) basil, finely chopped
- ½ cup (loosely packed) celery leaves, finely chopped
- 1 tbsp finely chopped chives
- Finely grated rind of ½ lemon
Prep time 25 mins, cook 3 hrs
This is a tomato-free twist on osso buco Milanese, with a herb instead of a traditional saffron risotto.
Preheat oven to 150C. Heat olive oil in a large casserole over high heat, add veal and cook, turning occasionally, until browned (4-6 minutes), remove from casserole and set aside.
Reduce heat to low-medium, add onion, garlic, sage and bay leaves and sauté until onion is tender and beginning to caramelise (7-8 minutes). Deglaze pan with wine, then return veal to casserole, add 1 litre water and bring to the simmer. Add lemon rind, season to taste, cover with a lid and cook in the oven until meat falls from the bone (2½-2¾ hours).
Meanwhile, for herb risotto, 45 minutes before veal is ready, heat extra-virgin olive oil in a large saucepan, add onion and celery and sauté over low-medium heat until very tender (10-12 minutes). Add rice, increase heat to medium and stir until grains are toasted (3-4 minutes). Add wine, reduce by half (1-2 minutes), add stock one ladleful at a time, stirring continuously, allowing each addition to be absorbed before adding the next, and cook until rice is al dente (20-30 minutes), stir through herbs and lemon rind and season to taste. Serve hot with veal shin.