Text 18610, 124 rader
Skriven 2007-08-06 10:34:14 av Ian Hoare (1:123/789.0)
  Kommentar till text 18593 av Dale Shipp (1:261/1466.0)
Ärende: monday 937
==================
Hi Dale

on Mon, 6 Aug 2007 03:56:04 GMT, tu disais/you said:-

 DS>   Speaking of strange cut fads -- one of the latest in beef seems to be
 DS>   flat iron steaks.

Now that's something I do happen to know about. here in France the cut (the
whole cut, with the central gristle strip), is called paleron, and in the Uk
it's known as "œfeather steak from the shape of the marbling that you get
when you remove the outside silvery sheath. It looks uncannily like feathers
on a bird.

I use that cut including the gristle, which when cooked long and slow as in
the recipe, softens almost completely to become almost like a jelly. it's my
cut of preference for making the Belgian beef stew "Carbonnades flamandes"
which is a delight.

MMMMM----- Now You're Cooking! v5.77 [Meal-Master Export Format]

      Title: Carbonades a La Flamande
 Categories: beef, casseroles, french, main dish
      Yield: 6 servings

------------------------------AMERICANISH UNITS-----------------------------
      3 lb piece lean beef; *
  1 1/2 lb large mild onions; sliced,
           -then weighed
     20 fl belgian lambic beer; -=or=-
           -NB
     20 fl lager; -=AND=-
      1 tb light brown sugar; @
     10 fl beef stock, strong; up to

--------------------------------METRIC UNITS--------------------------------
    1.4 kg lean beef; *
    600 ml lambic beer; see above
    300 ml beef stock; up to, if needed

--------------------------------BOUQUET GARNI-------------------------------
      6    parsley sprigs
      1    bay leaf
      1    sprig thyme tied together in
           - bundle

-------------------------------COMMON TO BOTH-------------------------------
      3 tb lard or oil; **
      4    garlic cloves; mashed
      1    salt & pepper

-----------------------------------EITHER-----------------------------------
      2 sl pain d'épices; spread with
      2 tb french mustard

-------------------------------------OR-------------------------------------
      3 tb cornflower; -=slaked in=-
      2 tb wine vinegar or water
    700    gms large mild onions;
           -finely sliced

NB * Use beef without muscle division - top round, chuck or rump - french
cut "Tende a tranche". Better still, "paleron"  "eye of shoulder" or
"feather steak"
** Rendered pork fat or good quality cooking oi
@ Lambic has slight residual sweetness, so if not available, use lager type
beer and a little sugar.

"Beer is typical for the Belgian braise, and gives a quite different
character to beef from the red wine of the bourguignon. Serve this with
parsley potatoes or buttered noodles, a green salad and beer."

Preheat the oven to 325øF  Mk 3. Cut the beef into slices about 2 by 4
inches, 1/2 inch thick. Dry well. Put a thin layer of fat into a frying pan
and heat until almost smoking. Brown the beef slices quickly, a few at a
time, and leave them aside. Reduce heat to moderate. stir the onions into
the fat in the frying pan, adding more fat if necessary, and brown the
onions lightly for about 10 minutes, stirring frequently and adding the
crushed/mashed garlic after a couple of minutes. Remove from heat and
season with salt & pepper.

Arrange half the browned beef in a casserole and season lightly with salt
and pepper. Spread half the onions over, and bury the bouquet garni in
their midst. Repeat with the rest of the beef and onions. If using the
honey bread, spread this generously with the mustard, and bury it too in
the middle, it will dissolve and thicken the sauce, rendering the
cornflour/vinegar thickening unnecessary.

Meanwhile, bring the beer to a boil in the frying pan, and stir to
incorporate the crusty bits. Pour over the contents of the casserole, and
add stock, if needed to bring the liquid up to the level of the meat. If
using lager, add the sugar. Bring the contents of the casserole to
simmering point on top of the stove, cover and place in the lower part of
the pre-heated oven.

Regulate the heat so that the liquid remains simmering very slowly for 2
1/2 hours, at the end of which the beef should be fork-tender. If not, cook
a further half an hour and check again. May be done ahead to this point.
If serving later, cool, and store in the refrigerator until shortly before
serving. Remove fat when cold. Reheat gently to simmering point before
continuing. (You won't need to remove fat later from cooking liquid,
obviously).

Holding the lid across the top of the casserole, tip out the liquid into a
pan. Take out the herb bouquet from the meat and discard. Cover again while
finishing the sauce. Remove most of the fat from the cooking liquor, and
correct the seasoning.

If the dish was not thickened with pain d'epices, you now need to thicken
the sauce lightly. Pour the cornflour (or arrowroot)/ wine vinegar mixture
into the cooking liquid, and bring to the boil, stirring. When the liquid
has thickened, simmer a moment then pour back over the meat and onions in
the casserole. Serve.

Recipe after "Mastering the Art of French Cookery" Beck, Bertholle & Child

  Contributor:  IMH

MMMMM
Bon appetit
Ian
La Souvigne - France

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