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Girello
May 29, 2015 19:38:20 GMT 10
Post by chrisg on May 29, 2015 19:38:20 GMT 10
 I keep getting drawn back to this beef cut - it LOOKS so good and I have had big successes with it, but damn, if you let it get tough just send it to the shoe factory I have a nice looking filet of it that actually for once has some fat attached - it's usually just a very appealing piece of red meat. Have just slathered it in yellow mustard and then worked a lot of a rather intense rub into it before wrapping up tight for an overnight in the fridge. Current plan is low and slow and a big bed of root veg - shall see Cheers |
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Girello
May 29, 2015 20:28:29 GMT 10
Post by smokey on May 29, 2015 20:28:29 GMT 10
Looks good but it will bite you if you low and slow it.
Its Eye of round, The most fat free cut of beef.
The cut Is tastey however and quite healthy.
Better to treat like flank and shave fine across the grain for rough type of grilled beef used in taco, Burrito, Philly chease steak.
If you do bake it, Treat it like venison or roo . Hot and fast and serve sliced fine against the grain. With a rich Jus.
That means rare with a nice blakend crust.
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Girello
May 30, 2015 8:50:10 GMT 10
Post by chrisg on May 30, 2015 8:50:10 GMT 10
Yeah, still thinking on it, my usual use for it is a wellington, so quick sear, which has worked well several times but wanting to see if it will come up tender with a longer lower cook if pre-treated the right way Cheers |
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Girello
May 30, 2015 10:39:41 GMT 10
Post by smokey on May 30, 2015 10:39:41 GMT 10
I hot smoked one once as a non cured pastrami. Came out very nice but I had to slice it paper thin.
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Girello
May 30, 2015 13:59:30 GMT 10
Post by ozymandias on May 30, 2015 13:59:30 GMT 10
In Greece we usually cook this cut as a pot roast and slice it thin against the grain
In Italy this is the cut they use for vitello tonato. Veal with tunafish sauce
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Girello
May 30, 2015 14:39:26 GMT 10
Post by chrisg on May 30, 2015 14:39:26 GMT 10
It's coming down to being as a pot roast Ozy but the other one sounds very interesting Cheers |
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Girello
May 31, 2015 7:29:07 GMT 10
via mobile
Post by ozymandias on May 31, 2015 7:29:07 GMT 10
Ι'll find you a recipe....
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Girello
May 31, 2015 9:23:14 GMT 10
Post by gatsby on May 31, 2015 9:23:14 GMT 10
Yes please Ozy,
I just had to go & see what vitello tonato is.
Sounds very interesting but generally appears to be a summer dish?
The wiki appeared to say let it sit in the fridge for 5 days, others only have a day - I'll wait & see what Ozy suggests.
Cheers
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Post by chrisg on Jun 1, 2015 7:21:21 GMT 10
That dish was in the end a half and half, might have been better with longer, not sure, but 7 hours for a small fillet left me with a reasonably tender and tasty piece of beef but I do have to say that the surrounding vegetables were the stars of the meal in the self-created sauce, absolutely delicious I am going to be much less experimental for next meal, pushing the edge can affect your serving up nerve Cheers |
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Girello
Jun 8, 2015 10:45:41 GMT 10
Post by ozymandias on Jun 8, 2015 10:45:41 GMT 10
Here's the recipe for Vitello tonnato....I go with the Jamie Oliver recipe and it always works for me.
Regarding leaving it for five days, I've heard the story as well, but I wouldn't leave it so long, not in a household fridge, anyway. It definitely needs to rest though, for the flavors to combine, so I'd say overnight, or 24 hrs.
Serves 8 as part of an antipasti platter
800g-900g piece of veal roast
2 carrots, cut in half
1 leek, slice halfway down to clean
3-4 slices of celeriac
Small bunch of parsley
1/4 litre dry white wine
Salted water
Sauce:
200g good quality tuna fillets in oil
3-4 salted anchovies, cleaned
2 hard boiled eggs (yolks only)
2 tbsp small capers + extra for garnishing
4 tbsp olive oil
Juice of 1 large lemon
4-5 tbsp veal broth
Salt and pepper to season
Method
Tie the roast together with kitchen string. Fill a heavy based pan with water and season with salt. Bring to the boil then add the meat,wine and vegetables to the pan.
Cover and poach gently for approx. 1 hour. Take the pan off the heat and allow the veal to cool down in the broth. (I usually cook it a bit longer till its medium. I use a meat thermometer)
Wrap in clingfilm then place in the fridge till completely cold.
To make the sauce, blend together the tuna, anchovies,egg yolks and capers. Pour in the lemon juice and olive oil and blend till almost smooth. Add the broth bit by bit till you have a nice spreading consistency.
Season with salt and black pepper.
To serve, cut the veal into thin slices and arrange on a large serving plate. Coat with the sauce, sprinkle with whole capers then cover and place in the fridge to marinate for a few hours. Allow the veal to come up to room temperature before serving.
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Girello
Jun 8, 2015 11:03:50 GMT 10
Post by chrisg on Jun 8, 2015 11:03:50 GMT 10
Now that does sound good, maybe not a now recipe but certainly will be done for warmer weather days to come Cheers |
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