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polaris

Crap Beef Ideas

Looking for a recipe to make the most of an absolutely bog standard "Smart Price" piece of beef, looks to be a topside, or silver side I would guess.

Would like to use it for dinner for a couple of nights and haven't really ever been very adventurous with "roasting cuts" so looking for something a bit more interesting and tasty.  

Soooo... how to get the most out of a piece of beef...  
MrsWW

Worth turning it into salt/corned beef maybe?
polaris

MrsWW wrote:
Worth turning it into salt/corned beef maybe?


How do you make corned beef??   Sounds interesting  

I liked corned beef but stopped eating it after I got told they used to put horse meat in it when I was little... put me off totally. After the recent tesco etc nonsense I'm glad I don't do it "cheap"...  (I'd eat anything other than horse and dog, just got too much of an emotional attachment).
MrsWW

This is the recipe I use which was posted on here a while back by one of our members, Woodsmoke:

6lb Brisket (you cna adjust the rest of the quantities to suit the weight of beef you intend to use)
10oz coarse salt
4 tbsp soft brown sugar
2 tbsp black peppercorns, crushed
1 tbsp coriander seeds, crushed
10 juniper berries, crushed
1 tsp saltpetre (only there to preserve the colour of the beef, so don't worry if you can't find any)
1 bayleaf
½ tbsp ground mace
½ tbsp ground ginger
½ tbsp cloves, crushed

Place the beef in a ceramic or plastic container (not metal), & rub half the salt well into the beef.
Cover the container with clingfilm and refrigerate for 12 hours, turning once. This is to give you an initial 'cure', the actual flavouring comes next.  
Remove the meat from the container, rinse and dry well.
Mix the rest of the ingredients together.
Rub the mixture into the beef, ensuring you get it into all the nooks & crannies.
Rinse out the container, & put the meat back in.
Cover with clingfilm and refrigerate for 10 days, turning the beef every day.
After 10 days, remove from the fridge & rinse.
Simmer gently for 3-3½ hours or until tender (in unsalted water!)
If serving hot, add stock veg' for the half hour or so of cooking.
If serving cold, place the beef into a tight fitting container, cover with a plate (or similar), & weight it down. I have a couple of clean housebricks well-wrapped in clingfilm & tinfoil that I use for weighing down pressed meat, but anything heavy will do (couple of books, tupperware container full of water, boxes of cartridges, etc)  
Leave to cool, then stick it into the fridge overnight
polaris

MrsWW wrote:
This is the recipe I use which was posted on here a while back by one of our members, Woodsmoke:

6lb Brisket (you cna adjust the rest of the quantities to suit the weight of beef you intend to use)
10oz coarse salt
4 tbsp soft brown sugar
2 tbsp black peppercorns, crushed
1 tbsp coriander seeds, crushed
10 juniper berries, crushed
1 tsp saltpetre (only there to preserve the colour of the beef, so don't worry if you can't find any)
1 bayleaf
½ tbsp ground mace
½ tbsp ground ginger
½ tbsp cloves, crushed

Place the beef in a ceramic or plastic container (not metal), & rub half the salt well into the beef.
Cover the container with clingfilm and refrigerate for 12 hours, turning once. This is to give you an initial 'cure', the actual flavouring comes next.  
Remove the meat from the container, rinse and dry well.
Mix the rest of the ingredients together.
Rub the mixture into the beef, ensuring you get it into all the nooks & crannies.
Rinse out the container, & put the meat back in.
Cover with clingfilm and refrigerate for 10 days, turning the beef every day.
After 10 days, remove from the fridge & rinse.
Simmer gently for 3-3½ hours or until tender (in unsalted water!)
If serving hot, add stock veg' for the half hour or so of cooking.
If serving cold, place the beef into a tight fitting container, cover with a plate (or similar), & weight it down. I have a couple of clean housebricks well-wrapped in clingfilm & tinfoil that I use for weighing down pressed meat, but anything heavy will do (couple of books, tupperware container full of water, boxes of cartridges, etc)  
Leave to cool, then stick it into the fridge overnight


sounds delicious.... cartridges are often used in this house for putting pressure on things... or partners!!!  

Havent got ten days on this bit of beef but I know where the next bit is going!!!! YumYum  

Thank you MrsWW and Woodsmoke!
Wilder

Got to be steak and ale pie for me!  Yummm.  
polaris

Wilder wrote:
Got to be steak and ale pie for me!  Yummm.  


Very good idea, reckon it would be  ok if i did the filling in the slow cooker first? As i reckon its gonna be tough as shoe leather......
Border

Woodsmoke.....
polaris

Border wrote:
Woodsmoke.....


The user... or the method....?    
darkbrowneggs

Boeuf Bourguignon

http://www.raymondblanc.com/Porta...cs/TVHF%20Boeuf%20Bourguignon.pdf

Or if you don't want to mess about too much

Cube beef - stick it in polythene bag with some sliced onions and a few herby bits ie thyme and some parsley stalks (save the nice bits as a garnish) glassful or two of red wine (or cider if no wine) Tie up the bag rub the meat and onions about a bit and leave in fridge for a day

Then soften some shallots (or sliced onions if no shallots) Take out of pan and put aside.  

Strain meat from marinade.  Brown in the same pan - shake over some flour and salt and pepper, put the softened shallots or onions and strained marinade back into the meat bring back up to heat add some stock to more or less cover the meat.  Cover pan and simmer gently for a few hours (or bottom oven Aga is good)

About 30 mins before eating time add some quartered closed cap mushrooms - sprinkle with chopt parsly tops and serve with baked potatoes or creamed mashed potatoes

Freezes well.
Border

polaris wrote:
Border wrote:
Woodsmoke.....


The user... or the method....?    


Why would you be thanking the method.  
Pilsbury

With a slow cookery I would do pulled beef as a start and then it can go on to be a pie,filling, cottage pie or bolognaise.
Just rub it with salt, pepper and some spices and let marinade then in the slow cookery with some ale and stock until it falls into peices...
polaris

darkbrowneggs wrote:
Boeuf Bourguignon

http://www.raymondblanc.com/Porta...cs/TVHF%20Boeuf%20Bourguignon.pdf

Or if you don't want to mess about too much

Cube beef - stick it in polythene bag with some sliced onions and a few herby bits ie thyme and some parsley stalks (save the nice bits as a garnish) glassful or two of red wine (or cider if no wine) Tie up the bag rub the meat and onions about a bit and leave in fridge for a day

Then soften some shallots (or sliced onions if no shallots) Take out of pan and put aside.  

Strain meat from marinade.  Brown in the same pan - shake over some flour and salt and pepper, put the softened shallots or onions and strained marinade back into the meat bring back up to heat add some stock to more or less cover the meat.  Cover pan and simmer gently for a few hours (or bottom oven Aga is good)

About 30 mins before eating time add some quartered closed cap mushrooms - sprinkle with chopt parsly tops and serve with baked potatoes or creamed mashed potatoes

Freezes well.


Decided

Think that's what I'll go with, with some big yorkshires  

Means i can stuff it full of bits and bobs and make it go further as well  

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