Text 18559, 181 rader
Skriven 2011-12-02 15:38:40 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: round and round 296
===========================
JW> I recently picked up some eye of round steaks, even though they are
JW> almost impossible to cook,

ML> Perfectly simple to cook - almost impossible to eat!

Slice the steaks thinly into strips, marinate in something flavorful
(a thin teriyaki sauce perhaps) and dry to make jerky.

Eye of round is well suited, IMO, for three things:

1. Bresaola
2. Traditional American dried beef (as for SOS)
3. Jerky

How supermarkets manage to sell it to anyone not intending to perform
some sort of charcuterean magic on it is beyond me.



-> 
->  JW> as it was cheaper than hamburg.
-> 
-> You have a meat grinder, or at least a Cuise?
-> 
->  Half of
->  JW> them got crockpotted and stewed to death with lots of beef broth,
->  JW> onions and seasonings. It was sort of OK.
-> 
-> Probably better if sliced really thin. Thinner the better
-> for this cut, usually.
-> 
->  The other half got
->  JW> marinaded in a very acid and spicy soy marinade for several days,
->  JW> then slowly poached in butter, then finished briefly under the
->  JW> broiler; they were still rarish. And surprisingly tender. OK+
-> 
-> Surprisingly meaning with a texture more attractive than that
-> of shoes, I presume. The amount of labor involved in rendering
-> this unattractive cut edible, if paid for at market rate, would
-> bring your dinner into the price range of filet.
-> 
->  ML> bottom round roast / raw
->  JW> Beef sashimi? Sliced very thinly with salt, pepper and horseradish
->  JW> perhaps.
-> 
-> Could do. If it's really good, not even pepper and horseradish.
-> I wouldn't do this with eye round steaks (might do so with a
-> big piece of the stuff, after trimming off surface), as they
-> usually come with this unattractive patina.
-> 
->  JW> My mom's always used canned stewed tomatoes with a little diced
->  JW> onion and celery. I do it that way sometimes but with more
->  JW> seasonings than her although I prefer brown sauce and lots of
->  JW> onions. I wonder if that's actually a different dish.
-> 
-> Neither is Swiss, of course. The name supposedly comes from
-> a machine that tenderizes fabric, or something like that, that
-> was invented by the Swiss, or something like that. I am pretty
-> sure that when I was growing up there was a divide between the
-> brown and the red swiss steakers; I was mostly in the brown
-> camp, though my mother made a pretty good red swiss steak
-> (though sometimes doing the inappropriate alteration of adding
-> green pepper to the gravy). Nowadays the title given to brown
-> gravy meat is salisbury steak (also not from Salisbury, but
-> rather named for a nutrition doc by that name who, if memory
-> serves, used to feed people raw ground meat), without regard
-> to the treatment of the underlying beef, which used of course
-> to be salisburyized by grinding it up, the swissing treatment
-> being a slightly less draconian process.
-> 
-> Sour Beef and Dumplings (Sauerbraten)
-> cat: German, mid-Atlantic, Penn, main
-> servings: 6
-> 
-> h - for the gravy
-> 24 ginger snaps
-> 1 1/4 c water
-> h - for the dumplings
-> 2 sl bread
-> 3 md potatoes
-> water
-> salt
-> 3 lg eggs
-> 3 c flour
-> h - for the roast
-> 3 lb bottom round
-> 2 c vinegar
-> 6 c water
-> 3 lg onions
-> 2 ts salt
-> 2 Tb sugar, more to taste
-> 4 ts pickling spice
-> 
-> Ginger Snap Gravy - Soak ginger snaps until soft
-> - needs stirring off and on to get it fairly smooth.
-> 
-> Dumplings - Early in the day, do this: Make croutons
-> out of 2 slices of bread cut in small squares and browned
-> - help dumplings float.
-> 
-> 1. Wash off potatoes (9 fairly medium, not little) and
-> cover with water - boil in salted water until tender
-> (1 hour? or less).
-> 
-> 2. Peel off skins while hot - put in large mixing bowl
-> and mash - add nothing, just turn over a few times off
-> and on and let get "cold". Turn over every 1/2 hr or
-> so by stirring.
-> 
-> Take now after meat is finished, as this is the last
-> thing before meal is ready, and make dumplings.
-> 
-> Now into your cold mashed potatoes, add salt,
-> 3 whole eggs, stir and add a bit more salt
-> (it should be squishy).
-> 
-> Now add 3 cups plain flour and mix in good - it's hard
-> to mix and should be fairly solid.
-> 
-> Have a wide pot boiling. Take big handful (hands dusted
-> with flour before each dumpling is made, with crouton
-> in middle), and drop into boiling water (not to boiling
-> tho, but gently moving). When all are in, lift off
-> bottom so they float and move in the boiling water.
-> Boil 20 min - take out one and cut - if dry textured
-> inside, it's finished.
-> 
-> Cut and fry dumpling next day (do not put in gravy
-> to store - keep separate).
-> 
-> If dumplings are bit undone - don't worry - just slice and
-> fry golden brown right off - maybe next time will be better.
-> 
-> DO NOT put salt in potatoes 'til time to make dumplings - it
-> will make potatoes watery.
-> 
-> Sour Beef - Bottom Round Roast (can cut up in big serving
-> chunks (say 6 pieces).
-> 
-> 1. Take meat, wash off, and put in fairly big pot -
-> preferably not aluminum.
-> 
-> 2. Cover with 1 c white vinegar to every 3 c plain water
-> (say 6 c water needs 2 c vinegar) - (also put in about
-> 3 big fat onions). Either take onions out when tender,
-> or put in 1/2 hr later, as they finish before meat most
-> times and will fall apart.
-> 
-> 3. Put in salt (medium amount, say 2 ts) - then sugar
-> (approx. 2 Tb, more can be added) - then about 1 big
-> tablespoonful of McCormick's "Pickling Spices" all
-> wrapped up in piece of cheese cloth and tied tight
-> (you use tea strainer).
-> 
-> 4. Boil for at least 1-1/2 hr until meat is tender,
-> but not falling apart. Watch closely as vinegar foams
-> up fast and boils over and makes one awfully sticky
-> mess. When it starts to boil, turn down and boil gently
-> (not as slow as simmer tho), with lid at slant, never
-> covered tight.
-> 
-> Want sweeter, add more sugar and bit salt, too. Take
-> spices out before adding ginger snaps. Want more sour,
-> add tiny bit vinegar. Take out meat and onions - add
-> mushy ginger snaps and stir until smooth and fairly
-> thick - put NO LID ON AFTER THIS (just put meat and
-> onions back in or it will get watery). Make early and
-> warm up if you want it later.
-> 
-> bettyb711 on discusscooking.com
-> 
-> ___ Blue Wave/386 v2.30


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