Text 6668, 61 rader
Skriven 2006-10-17 18:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Boneless Short Ribs431
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 DS> You know how, on a good piece of block chuck, one of the muscles
 DS> has that gloriously marbled texture that makes it look about 30%
 DS> fat?  That's what they use for the boneless SRs.

Yep, I know that cut - it has excellent flavor and a nice
texture, and when I find a chuck roast with a big old piece
of that muscle, I am always tempted to get the whole thing
just for that piece.

 DS> possible that they're cutting that from the rib side of the 
 DS> chuck - just at the top of the chuck, near the rib border, is
 DS> where butchers cut "chuck short ribs" - but they might be cutting
 DS> it from near the blade, or the fatty end of the brisket, or from
 DS> the end of the chuck where they cut "cross rib pot roasts."

Those are possibilities, but I'd doubt the fatty end of the brisket
because the grain looks different to me. And even fatty brisket
is kind of tough on the jaws when cooked on dry heat.

 DS> Arnold's doesn't put those "cooking suggestion" stickers on their
 DS> meats, but I've found from experience that grilling a well-marbled
 DS> chuck steak just long enough for bloodyrare and then cutting it
 DS> against the grain makes for a wonderfully flavorful and enjoyably
 DS> textured steak (not meltingly tender, but not inedibly tough
 DS> either.)

One can usually guess the tenderness based on the appearance of
the fibers, that is if one has practiced aware cooking for a while
or taken a home ec course (how wrongly those were denigrated in
the olden days, before they kind of disappeared altogether).

 DS> I think the real problem with grilling and broiling is that 
 DS> too many people still grill and broil meat to within a hair's
 DS> breadth of leather.

Well, there are cuts that don't take well to the treatment.
Your brisket, for example. And I'd say eye of round doesn't
take well to any treatment, but that's just me.

Sauce for roast beef (Robert May, 1660)
cat: sauce
yield: 1 c

1/4 ts rosemary
1/2 ts sage
1/2 ts thyme
1/2 ts marjoram
1 Tb wine vinegar
1 c beef stock, gravy, and/or (orange and lemon juice)
s&p

Drain the drippings from the roasting pan into a frying pan and
add the herbs. Bring the heat to high, add the vinegar and cook
for a few seconds. Add the other liquid (author suggests a mixture
of gravy and juice) and heat through. Season and serve over the
slices of meat.

Maxime McKendry, 700 Years of English Cooking
posted 10-16-96
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