| Best braised beef [message #288205] |
Di, 13 Juni 2006 03:30 |
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Lately when we are in the mood for beef I've bought Sirloin Tip Roast,
browned it well (quickly, on high, in a bit of olive oil) on all sides in a
deep pot, added two cups of water, pepper and a little rosemary, covered it
and brought it down to a very slow simmer, and after two hours added
vegetables and cooked one more hour.
The result is exquisitely tender meat that falls apart and is not dry at
all, and a lovely broth (au jus, really.) (Before we eat it I skim all the
fat I can, chill it, and remove the rest.)
Tonight I made it with just baby carrots and served it with hot crusty
homemade bread and green salad. This is the best cut of beef I have found
for this cooking method.
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| Re: Best braised beef [message #288219 ] |
Di, 13 Juni 2006 04:26 |
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cybercat wrote:
> Lately when we are in the mood for beef I've bought Sirloin Tip Roast,
> browned it well (quickly, on high, in a bit of olive oil) on all sides in a
> deep pot, added two cups of water, pepper and a little rosemary, covered it
> and brought it down to a very slow simmer, and after two hours added
> vegetables and cooked one more hour.
>
> The result is exquisitely tender meat that falls apart and is not dry at
> all, and a lovely broth (au jus, really.) (Before we eat it I skim all the
> fat I can, chill it, and remove the rest.)
>
> Tonight I made it with just baby carrots and served it with hot crusty
> homemade bread and green salad. This is the best cut of beef I have found
> for this cooking method.
Try beef short ribs, or flanken, or 7-bone chuck roast... best braising
beef contains bones.
With the carrots don't forget the onions, garlic, potatoes, and
'shrooms. I don't like rosemary with beef... use parsley and marjoram.
Sheldon
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| Re: Best braised beef [message #288225 ] |
Di, 13 Juni 2006 04:44 |
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"Sheldon" <PENMART01 [at] aol.com> wrote
>
> Try beef short ribs, or flanken, or 7-bone chuck roast... best braising
> beef contains bones.
I wondered about this. Does this mean that the broth will gel when
cold, like with chicken stock?
>
> With the carrots don't forget the onions, garlic, potatoes, and
> 'shrooms. I don't like rosemary with beef... use parsley and marjoram.
>
Next time. I know I would like onions, browned and still plump, in there.
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| Re: Best braised beef [message #288277 ] |
Di, 13 Juni 2006 09:03 |
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cybercat wrote:
> Lately when we are in the mood for beef I've bought Sirloin Tip Roast,
> browned it well (quickly, on high, in a bit of olive oil) on all sides in a
> deep pot, added two cups of water, pepper and a little rosemary, covered it
> and brought it down to a very slow simmer, and after two hours added
> vegetables and cooked one more hour.
>
> The result is exquisitely tender meat that falls apart and is not dry at
> all, and a lovely broth (au jus, really.) (Before we eat it I skim all the
> fat I can, chill it, and remove the rest.)
>
> Tonight I made it with just baby carrots and served it with hot crusty
> homemade bread and green salad. This is the best cut of beef I have found
> for this cooking method.
>
>
>
> Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php
>
IMO the best beef for braising, no contest, is beef cheek. It has a rich
flavour comparable to oxtail, and there is no fat at all.
Christine
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