Text 19308, 85 rader
Skriven 2011-12-21 08:26:00 av MICHAEL LOO (1:123/140)
Ärende: raw beef 388
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Dave and I got a knuckle roast (aka round tip, aka sirloin tip),
and among other things I made some raw preparations:

carpaccio two ways
- with olive oil, salt, and pepper - this showed off the rather
good, sweet, moderately beefy flavor of the cut as well as the
fruitiness of the olive oil (a brand I'd never heard of before
and probably won't see again, but I trust most of what I find in
Dave's cupboard. It would have gone well with one of the traditional
carpaccio accompaniments, perhaps a shaving of Parmesan, but there
wasn't any right available; we went to Milano's the next day.
- the same but with a bit of garlic - helped kick up a bit the
way a little Parmesan would but was a tiny bit overpowering,
even though my use of garlic was, I thought, very restrained.

tartare three ways
- two ways identical except that the first was laboriously
scraped in the canonic way and the second was done in a fine chop.
Both were mixed with dry mustard, salt, pepper, olive oil, and
oh, I forget. Garnish: minced fresh onion. Sprinkle: paprika. The
scraped version had a wonderful creamy texture but a muted flavor.
You could taste the mustard and paprika much better in the other.
I made a bit much, considering we knew Lynn would say something
like "are you kidding?" when she was offered (she did), so there
was some left over. We tried them again the next day and discovered
that the mustard was now fully developed in the scraped version, but
the chopped had begun to fade.
- with the above and also garlic and parsley. I was a little
enthusiastic with the garlic, so this was unfair; neither of us
favored this one, but the next day it had gotten fairly nice,
the garlic pretty well tamed and the parsley coming out a little.

toast cannibale
- fine-chopped beef mixed with a paprika-stained mayonnaise;
this is pleasantly rich, the paprika nicely balancing the oil and
egg yolk. Traditionally it's served on toast points; I made it
with a little less salt and served it by itself. Dave liked this
one. I didn't care for it but thought it rather nice mixed 75:25
with the garlic-parsley stuff.

We had 7 lb of knuckle roast left. Dave cut some off for stew;
I made cracklin's with the fat (good) and a couple minute steaks
(also good). There are now 5 lb left.

Edited to add: super negimaki. 4 lb left.

Super negimaki
cat: main, starter
servings: 4 or 8

1 lb lean high-quality beefsteak, in thin 2 oz strips
1/2 c hoisin
1/4 c soy sauce
1 oz sherry
1 Tb sugar
1 garlic clove, mashed
1 in piece ginger, mashed (if available)
8 strips of tender crackling, 5 in long
24 scallions
toasted sesame seeds

I was with Clean Dave and reflected on how much better
negimaki would be if given a textural contrast of some
fried beef fat, so that's what we made.

Pound the heck out of the pieces of meat to make cutlets.
They should be very thin. Combine the next 6 ingredients
and marinate the meat in the mixture for 2 to 4 hours,
then drain.

To make crackling: cut strips of beef fat 6" x 1/2" and
roast in a pan at 350F until nicely brown.

Roast the largest 16 of the scallions until tender. Cool.

Assemble: arrange two cooked and one raw scallion on a
cutlet. Put the crackling on top. Roll up and tie with
kitchen string. Repeat.

Arrange on a broiling pan and broil 10 min or until
done, turning once.

Source: moi
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