nettie
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Beef ideas please!Hope you fab people can help!
I've got a huuuge unidentified joint of beef from one of Rob's dexters - about 9lb by my reckoning (it's so big that my kitchen scales couldn't cope with it and I had to get on the bathroom scales with the damn thing and then subtract my weight!)
I'm cooking for seven people on Saturday and have no idea how much of the joint is bone (it's been frozen since I got it) or how tough it's likely to be. I thought the best bet was maybe to marinate it overnight in red wine then sizzle it for 20 mins, then let it cook, covered, in the wine with some stock veg on a really slow heat for about 6 hours and then serve with garlic and herb roasties, Yorkshire pud, beans and carrots.
Do any of you have more imaginative suggestions for it please?
Any ideas for pudding would be gratefully appreciated too - it's been years since I've had a dinner party!
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Rob R
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Can you describe it?
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nettie
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Large, by far the biggest joint of the lot, with a slightly ribby looking bit under one end. I think we've had this conversation before but I can't remember what you told me  
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Nick
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He told me it was all part of the fun. Tonight, we'll be having unidentified beef.
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Jonnyboy
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| nettie wrote: | | Large, by far the biggest joint of the lot, with a slightly ribby looking bit under one end. I think we've had this conversation before but I can't remember what you told me |
Not a huge forerib then? that would benefit from being served as pink as you like it.
With 'unidentifiable' meat, cooking until meltingly soft is the low risk yet good reward option though.
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nettie
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| nickhowe wrote: | | He told me it was all part of the fun. Tonight, we'll be having unidentified beef. |
 
Rather familiar, HFW's books don't account for this 
Not sure whether I should be testing out unidentified beef on a dinner party tho!
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Rob R
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Sounds like a piece of Thick Rib:
| Quote: | Thick Rib Roasting Joint
Sometimes referred to as the "leg of mutton cut", a favourite old fashioned lean forequarter joint , ideal for slow roasting or better still pot roasted surrounded by your favourite vegetables. |
Although we refer to various cuts as being 'tough' or best for slow cooking, with the grass fed Dexter we've found you can even give it a normal roast & it comes out tender. I like the latter option from above though
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nettie
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| Jonnyboy wrote: | | nettie wrote: | | Large, by far the biggest joint of the lot, with a slightly ribby looking bit under one end. I think we've had this conversation before but I can't remember what you told me |
Not a huge forerib then? that would benefit from being served as pink as you like it.
With 'unidentifiable' meat, cooking until meltingly soft is the low risk yet good reward option though. |
Would 6 hours be long enough then?
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Rob R
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| nettie wrote: | | nickhowe wrote: | | He told me it was all part of the fun. Tonight, we'll be having unidentified beef. |
Rather familiar, HFW's books don't account for this
Not sure whether I should be testing out unidentified beef on a dinner party tho! |
The trouble with his book is that it is one of those vague references that leaves you not really knowing- we have two books (one of which is the meat book) that each gives slightly different positions for the beef cuts I've got another book on meat plant operations that has a much better diagram in it, must get that scanned...
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Jonnyboy
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For a 4kg joint? should be plenty. IIRC it's about 60 mins/kg + 30 mins for well done beef joints.
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nettie
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| Rob R wrote: | Sounds like a piece of Thick Rib:
Although we refer to various cuts as being 'tough' or best for slow cooking, with the grass fed Dexter we've found you can even give it a normal roast & it comes out tender. I like the latter option from above though |
TBH I've never had a duff bit yet from one of your steers, Rob
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nettie
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| Jonnyboy wrote: | | For a 4kg joint? should be plenty. IIRC it's about 60 mins/kg + 30 mins for well done beef joints. |
What temperature would you do that at, Jonnyboy?
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Nick
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Slow cooking, for tender beef? About 170'C would be fine. If you have gas, that's somewhere in the middle. If you work in F, then it's high time you realised we're in the twenty first century, and avp measurements went out with the ancestors.
If you're cooking long and slow, a rough temperature is good enough. just don't let it dry out.
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nettie
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Thanks for your help, chaps
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Jonnyboy
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What the fella in yella said.
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Rob R
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| nettie wrote: | | Thanks for your help, chaps |
Now, do you need any help eating it? 
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joanne
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hehehehe - We've played the unidentified joint game on more than one occaison - this time however I'm going to ask for some clues when we pick up our half steer on Sunday
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Rob R
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Here's that diagram I mentioned, from Meat Plant Operations by J.F. Gracey:
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Mary-Jane
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| jocorless wrote: | | hehehehe - We've played the unidentified joint game on more than one occaison... |
How very 70's of you all...man
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nettie
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Thanks for the diagram Rob! As for the help eating it, well I can tell you all about it afterwards if you like
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Rob R
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| nettie wrote: | | Thanks for the diagram Rob! As for the help eating it, well I can tell you all about it afterwards if you like |
People always say that
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