Sunday, 26 June 2011

'which cut's the right cut?'

To be honest, there is no right cut. Wow, that was easy.
However, there is the right way to cook and prepare something. For instance using fillet of beef (particularly rare breed stuff) would be well and truly wasted if we were to mince it and create a standard spag bol.

People are forever exhausting the question, not 'how?' or 'why?' but 'which?'
I try and gently encourage people to go for something they have never gone for, perhaps brisket or shin of beef, or pork tenderloin - if cooked properly these cuts can be exquisate. Naturally these lend themselves to slow cooking. Just leaving it to fester for hours so that all the flavouring from the fat and muscle can soak in.

I stumbled across a fantastic recipe for Ukranian stew ('borscht' which is predominantly shin, beetroot, shallots and paprika) and it was fantastic with crusty bread for dipping. There are umpteen recipes for all sorts of different cuts. And quite often, these cuts are the least expensive! Although you may have to go to your local butcher to source them - which he/she will with pleasure.

I charge you with this. Try something weird. It will enrich your life.


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