Under the High Chair is happy to bring you...The Beef Chronicles!
A new series on UtHC featuring beef in both classic recipes, such as Beef Bourguignon and steak tartare, and a few of my own creations. I'll cook almost every cut imaginable on a side of beef, and display the results, be they good or bad. With any luck, every meal will be a celebration of this noble animal and I'll learn a lot along the way.
We recently purchased a side of locally raised, grass fed Angus beef. It's hard not to be inspired after loading package after package of beautifully butchered young beef into one's freezer. After we made a glorious list of all the cuts, feeling pleased as punch over our padded freezer, I decided that this young cow deserved a tribute. We feel particularly blessed to have access to such fine beef and it deserves better treatment than getting groped with some Montreal Steak Spice and merely slapped on a grill.
I need an exercise, a kick in the pants, so to speak, and a new focus on UtHC where the main ingredient isn't sugar! I tend not to blog everyday meals, mostly because I feel I have nothing new to share and honestly, they are pretty boring, what with two picky eaters to cook for and whatnot. Believe it or not, this new project will be a challenge for me.
Why would cooking a hundred and thirty three pounds of beef be stretching my culinary repertoire?
For one thing, cooking massive amounts of meat isn't really my forte. As a youngster, I grew up mainly vegetarian, as my mother had some insight into the questionable world of processed meat and we couldn't afford to buy organic all the time. While we raised some meat ourselves on our 1/4 acre (chicken & rabbit), we simply did without others (beef), so I seldom had a chance to learn to cook red meat.
Also, in my restaurant days I wasn't Forever Garde Manger Girl for nothing. Give me twelve dozen oysters to shuck or 48 quail to de-bone and I could give anyone a serious run for their knife skills, but seldom was this five-foot-three-inch girl allowed near the four-legged creatures.
Anyway, (and this is going to sound like a food snob pretty much any way it comes out), most of the fine dining establishments I worked for didn't even serve beef, so I wouldn't have gotten much expertise under my belt had I worked the meat station.
Here's what I'll be choosing from over the next few months--and hopefully well into the winter.
Cross Rib Roast
Bavette (skirt steak)
Sirloin Point Roast
The last three are intended for the cat, but you never know, I may get inspired to try them out. I'm not much of an offal-lover, but maybe I'll try a steak & kidney pie sometime.
I'm looking forward to my very first batch of Osso Bucco with the veal shanks, and also devising ways to use the stewing veal--somehow I ended up with ten bags of it. That's a lot of stew.
Please provide!! Send me your family recipes, give me your best tips, request a recipe; just talk to me!
I'll also be relying on my Twitter friends for input as I go along; the first question being:
"Can I even consider a decent carpaccio if the beef has been frozen?"
Hope so. I love carpaccio.