Over the Gate Forum Index Over the Gate
Join in for a friendly chat over the gate about home and country matters. (Nominated Charity The British Heart Foundation)
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups  {Home Page} Home Page  Join! (free) Join! (free)
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Crap Beef Ideas

 
Post new topic   Reply to topic    Over the Gate Forum Index -> Recipes
View previous topic :: View next topic  
Author Message
Please Register and Login to this forum to stop seeing this advertising.






Posted:     Post subject:

Back to top
polaris



Joined: 07 May 2012
Posts: 252


Location: Scotland

PostPosted: Sun Feb 03, 2013 3:07 pm    Post subject: Crap Beef Ideas  Reply with quote

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...  
_________________
All the things the world has forgotten... Doesn't it make you sad...?
~~~
I plan to be as self-sufficient as is possible in this day and age by the time I'm 25, all advice on moving towards that goal is welcome.
Back to top
View user's profile Send private message MSN Messenger
MrsWW
Moderator


Joined: 10 Feb 2007
Posts: 9883


Location: West Sussex

PostPosted: Sun Feb 03, 2013 3:23 pm    Post subject: Reply with quote

Worth turning it into salt/corned beef maybe?
_________________
The World is your mirror and your mind is a magnet.  Life will give you what you attract with your thoughts.  Think, act and talk negatively and your World will be negative.  Think, act and talk with enthusiasm and you will attract positive results.
Back to top
View user's profile Send private message
polaris



Joined: 07 May 2012
Posts: 252


Location: Scotland

PostPosted: Sun Feb 03, 2013 3:39 pm    Post subject: Reply with quote

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).
_________________
All the things the world has forgotten... Doesn't it make you sad...?
~~~
I plan to be as self-sufficient as is possible in this day and age by the time I'm 25, all advice on moving towards that goal is welcome.
Back to top
View user's profile Send private message MSN Messenger
MrsWW
Moderator


Joined: 10 Feb 2007
Posts: 9883


Location: West Sussex

PostPosted: Sun Feb 03, 2013 3:57 pm    Post subject: Reply with quote

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
_________________
The World is your mirror and your mind is a magnet.  Life will give you what you attract with your thoughts.  Think, act and talk negatively and your World will be negative.  Think, act and talk with enthusiasm and you will attract positive results.
Back to top
View user's profile Send private message
polaris



Joined: 07 May 2012
Posts: 252


Location: Scotland

PostPosted: Sun Feb 03, 2013 4:07 pm    Post subject: Reply with quote

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!
_________________
All the things the world has forgotten... Doesn't it make you sad...?
~~~
I plan to be as self-sufficient as is possible in this day and age by the time I'm 25, all advice on moving towards that goal is welcome.
Back to top
View user's profile Send private message MSN Messenger
Wilder



Joined: 10 Feb 2012
Posts: 299


Location: Creuse, France

PostPosted: Sun Feb 03, 2013 4:10 pm    Post subject: Reply with quote

Got to be steak and ale pie for me!  Yummm.  
Back to top
View user's profile Send private message Visit poster's website
polaris



Joined: 07 May 2012
Posts: 252


Location: Scotland

PostPosted: Sun Feb 03, 2013 4:19 pm    Post subject: Reply with quote

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......
_________________
All the things the world has forgotten... Doesn't it make you sad...?
~~~
I plan to be as self-sufficient as is possible in this day and age by the time I'm 25, all advice on moving towards that goal is welcome.
Back to top
View user's profile Send private message MSN Messenger
Border



Joined: 28 Sep 2007
Posts: 4092



PostPosted: Sun Feb 03, 2013 4:25 pm    Post subject: Reply with quote

Woodsmoke.....
_________________
My images on this or any other forum have copyright (C) and are not to be used without my permission.
Back to top
View user's profile Send private message
polaris



Joined: 07 May 2012
Posts: 252


Location: Scotland

PostPosted: Sun Feb 03, 2013 4:35 pm    Post subject: Reply with quote

Border wrote:
Woodsmoke.....


The user... or the method....?    
_________________
All the things the world has forgotten... Doesn't it make you sad...?
~~~
I plan to be as self-sufficient as is possible in this day and age by the time I'm 25, all advice on moving towards that goal is welcome.
Back to top
View user's profile Send private message MSN Messenger
darkbrowneggs



Joined: 18 Dec 2010
Posts: 1302


Location: On the road

PostPosted: Sun Feb 03, 2013 4:36 pm    Post subject: Reply with quote

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.
_________________
For lots of info about keeping and breeding Marans see www.darkbrowneggs.info

and it you want to follow my travel journal
www.theworldismylobster.me.uk
Back to top
View user's profile Send private message Visit poster's website
Border



Joined: 28 Sep 2007
Posts: 4092



PostPosted: Sun Feb 03, 2013 4:39 pm    Post subject: Reply with quote

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


The user... or the method....?    


Why would you be thanking the method.  
_________________
My images on this or any other forum have copyright (C) and are not to be used without my permission.
Back to top
View user's profile Send private message
Pilsbury



Joined: 01 Apr 2007
Posts: 2141


Location: Essex

PostPosted: Sun Feb 03, 2013 5:25 pm    Post subject: Reply with quote

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...
Back to top
View user's profile Send private message Send e-mail Visit poster's website
polaris



Joined: 07 May 2012
Posts: 252


Location: Scotland

PostPosted: Sun Feb 03, 2013 5:28 pm    Post subject: Reply with quote

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  


_________________
All the things the world has forgotten... Doesn't it make you sad...?
~~~
I plan to be as self-sufficient as is possible in this day and age by the time I'm 25, all advice on moving towards that goal is welcome.
Back to top
View user's profile Send private message MSN Messenger
Display posts from previous:   
Post new topic   Reply to topic    Over the Gate Forum Index -> Recipes All times are GMT
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
All Proceeds to Leukaemia Research.

Card File  Gallery  Forum Archive
Powered by phpBB © 2001, 2005 phpBB Group
Create your own free forum | Buy a domain to use with your forum