Text 19106, 76 rader
Skriven 2011-12-17 00:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: It's Beef Chuckie
=========================
-=> Quoting Dave Sacerdote to Dave Drum <=-

 DS> Chuck / awesome flavor is a fair trade off for a bit less
 DS> tenderness

I'm with you guys on this. I don't get the modern day obsession for
ultra tender meat at the expense of flavour. Or the perceived
superiority of steak over pot roast or BBQ beef.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: To Stew a Rump of Beef
 Categories: Historical, Beef, Wine, Herbs
      Yield: 4 Servings

      3 lb Boneless rump roast
      1    Head of green cabbage
    Salt
    Pepper
    1/2 ts Each of basil, rosemary,
           Savory, thyme, mint,marjoram
    1/2 pt Red wine
    1/4 pt White vinegar
      1 ts Nutmeg
      1 ts Mace
      1    Bay leaf
    1/8 c  Sugar
    1/2 lb Cheddar cheese
      2 cl Garlic
      2 tb Butter

  "Take a rump of Beef, break all the bones; season it with Pepper and
  Salt to your liking; Take three or four Nutmegs, and a quantity of
  Mace, beat them grossly; Then take a bunch of very good sweet herbs,
  and good Onion cut in quarters. or Garlicke, as you like it. Put in
  half a pint of White-wine Vinegar, and one Pint of good Claret, one
  handful of Sugar; and a piece or two of beef Suet or Butter: shred
  some Cabbage under and over, and scrape in a pound of good old
  Cheese. Put all these into an earthen pot, and let it stand in an
  oven with brown-bread four or five hours; but let the pot be covered
  close with paste."

  To Stew a Rump of Beef, after Kenelme Digbie

  Shred the cabbage a bit with a knife and put half of it in the pot.
  Sprinkle the roast liberally on all sides with salt and pepper and put
  it on the cabbage. Combine the wine and vinegar and the mace, nutmeg,
  garlic, sugar and herbs (adjust them to your own taste). Pour over the
  roast. If the liquid doesn't come up maybe a quarter of the way or
  more on the roast, add more wine and vinegar in the same ratio.

  Dab the butter on top. Grate the cheddar cheese on and around the
  roast. Add the rest of the cabbage.

  Make a paste out of flour and either water, egg or both. Seal the lid
  of your pot with this paste. Cook at 350 F for at least four hours.
  Longer won't hurt it.

  When it comes out it should be fork tender and with a nice mellow
  flavor.

  Jeff Berry

MMMMM


Cheers

YK Jim


... Red usually means "caution". Or "beef", if it's a bullion cube

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