How to Cook a Cow Head in New York City
Filed under: Beef, How To, Meat, Guilty Pleasures, Head to Tail
 |
| Cow head in banana leaves at Hill Country. Photo: Kat Kinsman |
There comes a time in every girl’s life — when she’s ripping open the long-braised skull of a short-lived calf in order to better wobble out its beer-marinated brain — that she smiles contentedly and realizes she loves her life an awful lot. Then she goes for the eyes.
Well OK, not every girl’s life — but at least those of a troika of squeam-free dames including Hill Country’s executive chef and cookbook author Elizabeth Karmel, Homesick Texan writer Lisa Fain and lucky, lucky me. And it all happened because of Twitter.
See a step-by-step barbacoa making slideshow and read a description after the jump. Warning — it’s not for vegetarians or the faint of stomach.
Continue reading How to Cook a Cow Head in New York City
Permalink | Email this | Comments
No comments yet. Be the first.
Leave a reply