Mamma mia!

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That looks absolutely delicious. Great photography, too.

I’m my experience it gets too tough as you go into medium - medium well. It’s a leaner cut so I usually try to go as close to rare as possible without being raw

No dine and dash allowed!

Scroll back to the the top, there is a jump to recipe link.

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what temp would you usually pull tri-tip at?

Maybe using too lean of a cut?

Looks like a foot long too

It fell apart for me, total of 5 hours cooking, mostly at 325. I used chuck roast and cut them into about 2 inch pieces

The beef looks great. Some other people have posted stews today where they didn’t appear to stir when cooking or something so the bits on top look dried out. Yours looks fantastic.

One bite is the whole 3-course meal

It looks delicious, But i doubt i can finish one piece

How did it come out?

Every time I try making beef bourguignon (or just beef stew), it's not as tender as I expect it to be. People say to keep cooking it if it's not tender enough, but then it just becomes drier and stringier.

I tried cooking anywhere from 2 to 5 hours at 300F, and I use the typical chuck cut.

It is a very popular holiday bread. The best of it can just melt in your mouth.

Panettone wrappers are apparently a thing. Didn't realize part of the "traditional style" was the wrapping.

I also thought it was store bought because the Panettone I bought had a similar wrap. After searching specifically for the wrap, I'm not a skeptical.

It also looks very good.

My mom said I'm worth more than anything, but I suspect even she might trade me if she got a taste of that food.

Awesome

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Oh that's cool how your regular sized onions have that "easy peel" skin.

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I'm American. I'd eat it!

I’ll make you one