Text 4916, 79 rader
Skriven 2013-09-21 16:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: where's the beef 158
============================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> side of [...] beef [...] and all the organ meat as he
 JW> was a steak and burger kind of guy

 NB> Sounds to me as though your family got the best of that deal

I thought so. The Scottish and Irish farmers of the Ottawa Valley
probably had impoverished ancestors who could rarely eat meat of any
kind back home and thought they hit paradise when they came to the
colonies. In any event most of their descendants today don't eat
shellfish, lamb, rabbit or offal.

When my parents picked up their beef, cut, wrapped and frozen from
a local butcher, they were always offered extra livers and kidneys
at ridiculously low (cat and dog food) prices. They always got
their own tongue and heart but 2 livers and 4 or 6 kidneys. But even
they didn't ask for or get the head, brain, feet, lungs, tripe,
spleen or intestines. (I would, today.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Filet of Beef Roasted in Salt
 Categories: Beef, French
      Yield: 6 Servings
 
     10 lb Kosher salt
  1 1/2 c  Veal stock
    1/4 ts Lemon zest; grated
      2 tb Capers; drained
      1    Clove garlic; mashed
  1 1/2 tb Parsley; chopped
           Black pepper; fresh ground
      1    Whole beef tenderloin;
  2 1/4    Pounds in weight
     20    Canned grape leaves;
           -thoroughly dried
           Stuffed Mushrooms
 
  Heat oven to 450 F; prepare a hot-water bath. Pour both boxes of
  salt into a large braising pot, and heat in the oven until hot,
  about 20 minutes. Meanwhile, place the stock in a medium saucepan
  over medium-low heat; reduce to 1 cup. Add zest, capers, garlic,
  parsley, and pepper to taste. Keep warm in hot-water bath to
  prevent further reduction. Set the caper sauce aside.
  
  Trim the filet, removing all traces of fat and silver skin between
  the muscles. Tie the roast with kitchen twine at 1" intervals.
  
  Rinse the grape leaves (if they are purchased in a jar) Otherwise
  cook and fully cool fresh ones. Roll filet in cool grape leaves
  and tie with kitchen twine, at 1/4" intervals.
  
  Using a large heat-proof measuring cup with a handle, transfer
  2/3s of the hot salt to a medium roasting pan. Arrange the meat on
  top of the layer of salt, then cover with meat completely with the
  remaining salt.
  
  Reduce oven temperature to 400F, and roast filet until an
  instant-read thermometer registers 110F, about 25 minutes.
  Transfer the meat, wrapped in grape leaves, to a cutting board;
  let rest 5 minutes. Remove all strings and grape leaves; serve
  with the caper sauce and stuffed mushrooms.
  
  Recipe by: Madeleine Kamman
  
  From: Terry Pogue
 
MMMMM


YK Jim


... The way you cook your meat reflects who you are.

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