Text 19092, 133 rader
Skriven 2007-08-15 10:00:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Gristle
===============
On 08-07-07 DALE SHIPP Scribbled to IAN HOARE about Re: monday 937

DS> DS>   Speaking of strange cut fads -- one of the latest in beef
DS> DS>   seems to be flat iron steaks.

DS> IH> Now that's something I do happen to know about. here in France
DS> IH> the cut (the whole cut, with the central gristle strip), is
DS> IH> called paleron, and in the Uk it's known as "œfeather steak from
DS> IH> the shape of the marbling that you get when you remove the
DS> IH> outside silvery sheath. It looks uncannily like feathers on a
DS> IH> bird.

DS> IH> I use that cut including the gristle, which when cooked long and
DS> IH> slow as in the recipe, softens almost completely to become
DS> IH> almost like a jelly. it's my cut of preference for making the
DS> IH> Belgian beef stew "Carbonnades flamandes" which is a delight.

DS>  Do you think that the cut would take to a quick grilling?  The Wiki
DS>  article I read implied that gristle aside, it was second in
DS>  tenderness to the tenderloin, and as flavorful as a decent sirloin.

DS>  When you get one, is the gristle part obvious?  Is it easy to take
DS>  out?

Given a thin blade, pointy, sharp knife, yes. It comes out rather 
easily. But, sez I, why bother???

Let's see if I can do ascii grafix on the fly ...
 
                         _______    
                        /       \
                       /      /  \
                      /      /    \
                     /      |      |
                    |      /       |
                    |     | -------- Gristle
                     \     |       |
                      \    |       /
                       \   |      /
                        \  |     /
                         \      /
                          \____/ 


Should be well marbled with fat and have bits of fat around the 
perimeter. Tender and flavourful. I cook mine to the medium rare side of 
rare. Some like it at a point where a skillful vet could bring it back 
to life. I'm not quite that much in the rare beef camp. Although I can 
enjoy beef from rare (not blue rare) to medium if it is still juicy and 
not toughened from the cooking process.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Baby Bok Choy & Napa Cabbage
 Categories: Oriental, Pork, Greens
      Yield: 6 servings
 
      1    Chinese sausage
      1 sm Head of Napa cabbage (abt 1
           - pound)
      1 sm Bunch baby bok choy (1
           - pound)
    1/2 c  Light chicken stock
  1 1/2 tb Oyster sauce
      1 tb Chinese rice wine or dry
           - sherry
    1/2 ts Sugar
      1 tb Peanut or vegetable oil
      1 ts Finely minced ginger
    1/4 ts Salt
  1 1/2 ts Cornstarch mixed with 1 1/2
        ts Water
    1/2 ts Asian sesame oil (opt)
 
  A topping of chopped Chinese sausage adds an interesting texture and
  flavor to this wonderful vegetable dish from cookbook author Joyce
  Jue. Try serving it with Western-style grilled or pan-fried lamb or
  pork chops.
  
  Put the sausage on a heatproof plate that fits comfortably in a
  steamer. Steam, covered, for 10 minutes. Coarsely chop. Keep warm.
  
  Fill a basin with cold water. Remove all unsightly leaves from the
  base of the Napa cabbage and the bok choy. Cut the Napa cabbage and
  bok choy in half lengthwise. Trim the bases but keep the plants
  intact. Submerge both in the water. Loosen the leaves to release any
  sand lodged between the stalks. Remove the greens and pat dry. Cut
  the Napa cabbage halves, again, lengthwise, into thirds.
  
  Mix together the stock, oyster sauce, wine and sugar in a bowl.
  
  Heat a wok or large skillet until hot. Add the oil, and while the oil
  is heating, add the ginger and salt. Add the bok choy; stir-fry
  gently for 1 minute. Push it to the side and add the Napa cabbage and
  stir-fry gently until the leaves begin to wilt.
  
  Arrange the greens so they lie flat in the pan, all pointing in the
  same
  
  direction. Add the stock mixture and bring to a boil. Reduce the heat
  to a gentle boil, cover the pan, and gently braise for about 5
  minutes, or until tender.
  
  With tongs, remove the vegetables and arrange on a serving platter.
  Bring the liquid in the pan to a boil. Stir in the cornstarch mixture
  and cook until the sauce thickens. Swirl in the sesame oil. Pour over
  the vegetables. Scatter the chopped Chinese sausage on top.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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