Text 21931, 121 rader
Skriven 2014-12-18 06:36:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Hanging beef
====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I've never understood hanging meat. What was its offence?

 JW> It serves two purposes.

 JW> The first is to quickly bleed out the carcass.

 JW> The second is to age and tenderize it. If done in the right
 JW> temperature and humidity conditions the meat is improved two ways:
 JW> through moisture loss which intensifies flavour and tenderizing. The
 JW> tenderizing comes from enzymic action, not bacterial. If but if hung
 JW> too warm, the fat goes rancid and the bacteria growth gets out of
 JW> control so the meat spoils or gets "high".

Do you have easily detachable legs? One of them seems to have come off under my
minor (very) leg-pull comment.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Leg Of Lamb W/Dried Cherry, Mustard & Herb Crust
 Categories: Lamb/mutton, Fruits, Herbs, Wine, Poultry
      Yield: 9 servings
 
      7 lb Bone-in leg of lamb
      4 cl Garlic; quartered
           - lengthwise
           Kosher salt
    1/4 c  Extra-virgin olive oil
     10 oz (to 11) dried sweet
           - cherries;
           +=SOAKED IN+=
      1 c  Hot water for 30 minutes
    1/2 c  (1 ounce) fresh white
           - breadcrumbs
      2 tb Dijon mustard
      1 tb Coarse chopped fresh
           - rosemary
      1 tb Coarse chopped fresh sage
      1 ts Fresh cracked black pepper
      2 md Carrots; peeled, halved
           - lengthwise, in 2" lengths
      2    Ribs celery; peeled, halved
           - lengthwise, in 2" lengths
      1 md Yellow onion; peeled,
           - quartered
  1 1/2 c  Sweet red vermouth
  1 1/2 c  Chicken broth
 
  Position a rack in the lower middle of the oven and heat the
  oven to 450oF/230oC. Trim any excess fat from the lamb.
  With the point of a knife, make 16 slits all over the lamb
  and insert a sliver of garlic into each slit. Sprinkle 1
  tsp. salt over the meat.
  
  Turn on the exhaust fan. Heat 2 tablespoons of the oil in a
  large, heavy flameproof roasting pan over medium-high heat.
  When the pan is hot, sear the roast until browned lightly on
  at least the two widest sides. Transfer the meat to a tray
  or platter and then carefully pour the hot fat out of the
  pan.
  
  Put the dried cherries with their soaking liquid, the
  breadcrumbs, mustard, rosemary, sage, 1 teaspoon salt, the
  pepper, and the remaining 2 tablespoons oil in a food
  processor and pulse to make a coarse, wet paste. Scatter the
  carrots, celery, and onion in the roasting pan to make a bed
  for the lamb. Put about a third of the cherry paste onto the
  bottom of the roast (the wide side closest to the bone). Set
  the roast bottom side down on the vegetables. Pat the
  remaining paste evenly on the rest of the lamb. Put the pan
  in the oven and set a timer for 25 minutes.
  
  After 25 minutes, lower the heat to 375oF/190oC and roast
  until the temperature at the thickest part of the meat is
  125oF/50oC to 130oF/55oC for medium rare, another 35
  to 45 minutes (or longer if you prefer medium or well-done
  lamb). Check the roast periodically to be sure the cherry
  crust isn't getting too dark; if it is, drape a piece of
  foil loosely over the lamb. Transfer the meat to a carving
  board or serving platter. Cover the lamb with a sheet of
  aluminum foil (not too tight, or the meat will steam) and
  let rest for 10 minutes.
  
  Meanwhile, set the roasting pan over two burners on medium
  high, leaving the carrots, celery, onion and any fallen-off
  crust in the pan. Add the sweet vermouth and broth. Stir and
  scrape the bottom of the pan with a wooden spoon and let the
  liquid simmer until it reduces to about 1 cup of slightly
  thickened sauce, 8 to 10 minutes. Season the sauce with salt
  and pepper to taste. Pour the sauce through a fine sieve
  into a serving bowl. Stir and gently press on the solids in
  the sieve to free the sauce, but don't break up the solids
  or force them through the sieve. Discard the solids.
  
  To serve the lamb, carve 1/2-inch slices, discarding the
  garlic pieces as you come across them. Some of the flavorful
  crust will fall off while you carve--just spoon it up and
  serve it alongside the meat. Arrange the sliced lamb on a
  large serving platter or individual plates and drizzle with
  the sauce.
  
  Tip: Choose a whole leg of lamb covered with firm,
  creamy-white fat. (Crumbly, brittle, yellowish fat is a sign
  of age.) Before you take the leg home, ask the butcher to
  trim off most of the visible fat, but to leave the shank end
  on.
  
  Fine Cooking Magazine | April 2011
  
  MM Format by Dave Drum - 15 April 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The British drink warm beer because their refrigerators are made by Lucas.
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