Text 13252, 80 rader
Skriven 2007-03-20 11:33:30 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: HAWG TIED  70320
========================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 IH> either. Add to that the fact that they don't cut to order, but offer
 IH> pre cut "packs", and I'm afraid I can't get enthusiastic. 
 GJ> I am surprised to hear you say that.  Unfortunately I seem to have
 GJ> missed eating any decent beef in USA; the stuff I have had there
 GJ> lacked flavour. By contrast, the Limousin beef that Nora and I ate in

 CS> Much of this would have to do with cooking style and as Ian notes
 CS> above, marbling.  Due to health concerns in a culture tht eats a LOT of
 CS> beef per capita compared to most others, the fat content has gone down.
 CS> This mandates a change in cooking techniques that if not followed,
 CS> will destroy the flavor to a good degree.

I'm sure that there must be wonderful, tasty, beautifully cooked beef
in the USA (otherwise MLoo would die!), but so far I haven't had it.
I can see that I must do something about that.  :)

 CS> It shows up radically in crockpot cooking.  Recipes from the 50's with
 CS> soups and such, just have to be adapted a bit or you get little
 CS> tasteless hard to chew bits of the current 'beef market'.  Thats why
 CS> you see Michael Loo talking so much about the specific cuts needed.

 CS> One of the crockpot tricks, is to always include some marrow bones if
 CS> you have them (or my infamous 'gently used ribs').  Pre-knarfed bones
 CS> work wonders to fix that ;-).  I imagine cooking 'roo is a bit
 CS> synonimous (sp?) in this aspect.

There are 2 ways of cooking roo.  The tenderer cuts and steaks are
best seared very quickly on the outside, then allowed to rest in a
warm place; that avoids loss of juices and consequent dry, tough shoe
leather.   Tougher joints, tail and backbone are slow-cooked as a
stew, with bones, if possible.  This gives a deeper, richer flavour
which responds well to Asian spicing.

 CS> Done *right* the USA lower fat beefs are incredibly good.  I found

From what I have read, MLoo cooks his beef to get that same burnt
outside and tender, warm red inside that I aim for with the 98%
fat-free roo steaks.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: KANGAROO PEPPER STEAK WITH MUSHROOM SAUCE
 Categories: Australian, Kangaroo, Meats
      Yield: 6 Servings
 
      1 kg Kangaroo fillet or
           :grilling steaks
           :Some flour
    300 g  Mushrooms, chopped
      1    Onion, finely chopped
      3 T  Butter
      2 T  Olive oil
    400 ml Coconut milk
    2/3    Cup dry white wine
      3 t  Coarse black pepper
      2 T  Beerenberg Bavarian
           :Mustard
      3 T  Chopped coriander
           :Salt to taste
 
  Sprinkle steaks with flour and pepper, and rub in, both sides. Heat
  oil and quickly cook steaks until juices appear on the top surface,
  (about 3 minutes per side). Remove steaks to a warm plate to rest.
  Add butter to pan and saute onion and mushrooms for 4 minutes. Add
  wine to pan and boil down until almost dry, stirring. Add coconut
  milk and stir until it starts to thicken. Stir in mustard. Add salt
  to taste. Pour mushroom sauce over steaks, and sprinkle with chopped
  coriander. Serve with a side salad.
  
                   Recipe by Australian Meat, var. G. Jamieson
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)