Kulma is a rich, spiced braised dish from the Tausug cuisine of Sulu, in the southern Philippines- and one of the most flavourful things you can do with a lamb shank. Deeply aromatic from curry, cinnamon and lemongrass, with a sauce built on peanut butter and coconut milk that reflects centuries of trade between the Philippines, Arabia and the Malay world. This Lamb Shank Kulma recipe uses a slow braise to coax every bit of flavour from the shank, leaving meat that falls off the bone and a glossy, spiced sauce made for rice. A guest recipe by Filipino fusion creator Arion Marin, made with premium lamb shanks from La Carne.

What happens when Brazilian churrasco meets the bold, vibrant flavours of Bacolod inasal? Our Steak Ambassador, Arion Marin, brings these two worlds together in one unforgettable picanha recipe.

Pistachio Roasted Lamb Rack

with a nutty dijon parmesan crust!

There’s just something about crusting a lamb rack with a nutty cheese layer that makes it so luxurious. The pistachio mixture is superbly easy to make with a handy food processor. Reserve making this for only your favourite people, as they may fall in love with your cooking skills!

Book exclusive recipe: Charred Lamb Skewers.

Lamb goes amazingly well with warm, earthy spices and surprisingly, the flavor of coffee! This dish was a flavorbomb and I hope it inspires you to explore interesting combinations like this with lamb. Grill with your favorite vegetables and the result is a fun but extremely delicious meal. Pair with garlic yoghurt sauce or whipped feta and hot pita bread.

Book exclusive recipe: Filipino Arroz Ala Cubana.

Being from the Philippines, we have a huge Spanish influence on our cuisine. This dish is one of my favorites that our grandma Themy would cook for us, and it just shows how long mince can go into being part of a hearty nutritious meal. I’ve used dates instead of raisins here and plantains instead of Filipino Saba (cooking) bananas. Use what you have around you and make this incredible hug of a meal for your loved ones. Comes together fast too! Just don’t forget to make the rice ahead of time..

Steak Simplified’s top tips on burgers! Learn about lean to fat ratio, temperature, cuts to use, dimpling and more.

Book exclusive recipe: Beef Kaldereta.

If there is a word to describe filipino food, it’s cosy, and combines salty and sweet with just the right amount of acidity. This tomato-based dish stems from when the Philippines was colonized by Spain (very similar to Spanish guiso style cooking) and is incredibly comforting, at the same time providing so much good sustenance from the vegetables. Some versions use lamb, liver spread and olives; I choose brisket for mine (the more marbled the better), potato and lentils as my thickener and the peppers are a must for that pop of color!

Book exclusive recipe: Kare Kare Two Ways

I believe Kare Kare is one of our most iconic dishes in the Philippines. It’s simply legendary. It’s strikingly orange, and jampacked with flavor. The first thought filipinos usually have when thinking of Kare Kare is that It takes forever. The original cut used is oxtail, but basically you can use any secondary cut that has collagen or connective tissues that can break down such as short ribs, brisket, shank or even beef cheeks! So here I’m providing two options- make a slow cooked version (which takes 3 hours to overnight) or the express version which involves simply making the sauce and topping with a primary cut and all the kare kare fix-ins.

Book exclusive recipe: Filipino Beef Nilaga

Nilaga literally means boiled or stewed in Filipino Tagalog. Basically a healing broth that feeds the soul from the collagen, this dish is packed with nutrients from the vegetables and beef. To serve, fresh lemon juice and fish sauce to taste is absolutely key. Many pinoy (filipino) moms also like to add cabbage and saba bananas. I’m salivating just typing this. You have to try it to understand!

Book exclusive recipe: Rainbow Skirt Steak Noodles

Contrary to popular belief, you don’t need to marinate skirt steak to enjoy it. Thinly slice across the grain and receive the most extraordinary beef strips you’ll ever taste. Get the most marbled skirt steak you can, I usually opt for Black Angus, but you can also substitute with a good flank or flat iron steak. This is a weekly staple in our house, we also love turning this into a beef stirfry and serving it with steamed jasmine rice.

Book exclusive recipe: Roast beef au jus

Over the years, preparing a roast just hasn’t been that trendy. It takes a long time, making the jus takes , and the sides have to be made as well. What I learned though is it’s truly the emotion that a roast evokes that is what makes it special. You turn a cut that is humble and affordable into something extraordinary, gathering people around which reminds us of our blessings in life. Also, it isn’t hard and is light on the budget. So master the art of roasting, you won’t regret it!

Book exclusive recipe: Salpicao

Nobody really knows where the name Salpicao comes from but it is a popular Filipino dish and super addictive, especially when hanging out with friends and a cold drink. I mean garlic butter steak cubes- where can you go wrong? You can keep it as a tapas style or serve over hot rice and pair with some steamed vegetables for a main

Book exclusive recipe: Siham’s Moroccan Kofta

The first time I tasted these was camping in the desert of Abu Dhabi, in the “winter” time. There’s nothing quite like the smell of charcoal grilled nuggets of juicy kofta after a day of setting up camp and being reunited with friends like family in nature. However, the flavor in this kofta was so deeply engrained in my brain that I just had to ask my friend Siham for her recipe. Simply amazing, you have to try it! Easily inhaled as an appetizer or pack them into pita breads with a minty yogurt sauce and lots of crisp greens.

Book exclusive recipe: Spiced Lamb Tostadas

The flavor level in these tacos is phenomenal. Serving them on a crispy tostada levels these up even further, but you can definitely serve this over nachos or a soft taco! Remember that texture is key in a taco, so feel free to be adventurous with crunchy add-ons like shredded lettuce or crispy onions.

Cooking sous vide has been used by restaurants since the 70s and here’s how to use this technique at home.

Cooking steak the sear and bake way.

Why and how to dry-brine in simple words.

Yup. I’m ok with cooking steak in the airfryer.

Cooking on charcoal is easier than it sounds!

The reverse sear is an older technique than you think and is the prime way to cook your steak consistently throughout. Learn about the real origin of this method and reasons why it’s a great way to cook thick cuts of meat, helping you flow in the kitchen even better!