Here at Meat Orgy headquarters, we're kicking off our week with Steve's Five Meat Ragu: slab bacon, bresaola, fennel sausage, short ribs and beef shank. These choice cuts were acquired from all parts of Brooklyn. Steve got the bacon from Jubilat Provisions, a Polish pork store on Fifth Avenue and 17th Street, and the bresaola and fennel sausage at A & S Italian Pork Store, a few blocks from our house in Park Slope. Jubilat is ground zero for kielbasa and they also do a lot of pork loin and bacon as well as house made pickles and kraut to accompany said delicacies. A & S Italian Pork Store---a name that pretty much sums up our idea of heaven---is a classic Italian butcher, with a wide range of beef and pork, homemade sausages and mozzarella. A & S, by the way, offers classes in the making the latter. Steve has already signed up. I am still debating. Short ribs and beef shank were bought on the cheap, at a nearby Associated.
The ragù was inspired by a desire to fill up the house with the smell of bacon---always a good idea--and a recipe in the New York Times.
Recipe and results to come.
