Archive for Downsizer For an ethical approach to consumption
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mrsnesbitt
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Beef Recips neededI have a forequarter flank of beef I am cooking for my birthday dinner tonight. Looking at it there seems to be some fat....a little too much for me. What I was thinking of was to strip some of the fat off and roll nthe joint, add herbs, string it up and roast.
Any suggestions please?
Dx
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jema
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I didn't think flank was a good roasting joint. I thought it was one of the tougher cuts?
I used braising steak, kidney beans, butter beans, onions, rosemary, garlic, olives, capers, tomatos, tomato puree, red wine and beef stock yeserday to create a beef stewy type meal that I served with rice and steamed cabbage.
I do tend to think that unless you have a prime cut of beef, it works better in this type of thing than roasted.
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mrsnesbitt
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so cook it slowly...but still prepare it as above? 
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bernie-woman
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Flank is definitely either a braising or stewing cut of beef. It will be tough as old boots if roasted
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bagpuss
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Rolled up like that you could pot roast it if its not a cut which suffers normal roasting so well
give the joint a bit of colour, soften stock veg along with bay leaves and any other appropriate herbs, add back the joint, cover up to about 1/3-1/2 with red wine and put in the oven at around 180 for a good couple of hours or longer if its a big piece
when its done, take the joint out and let it rest, strain the cooking liquor and reduce down to make a lovely gravy, If you want it particularly thick you make want to make a roux first and add it to that
generally produces lovely tender beef. Its my favourite way to cook brisket
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Snowball
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Prepare it as you suggested, but leave the fat. Beef fat adds flavour and body to braised beef.
Marinate it for a few hours in a good red wine, a tablespoon of olive oil, a slug of brandy and loads of fresh hebs.
Brown th meat and then boil up your marinade liquid and add a good beef stock.
Make sure liquid goes two thirds up the side of the joint. Cover and leave to simmer very slowly in a low oven. If you have any beef bones lyining around, add them to the liquid too.
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cab
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Hmmm... Well, it'll be boneless and fatty if it's a forequarter flank cut, and it needn't be a tough bit of meat if it's a well hung carcass from a quality herd.
Now, you can certainly pot roast it slowly, and that will work well. I personally wouldn't marinade it first. I'd caramelise some stock veg in the pot, remove them, brown the meat, de-glaze with wine, add the stock veg back in along with another splash of wine and I'd half cover it with stock. I'd then cover it, cook slowly till it's good and done. Then I'd remove the meat to rest, reduce and maybe thicken the gravy. I'd also look to season the sauce right at the start, with a little pepper and salt, and some fresh thyme and a little parsley.
But you could also consider slow roasting in an open pot, with some stock or water in the pan; rest the meat on a carrot, a halved onion and a stick of celery, and make a gravy from the stock and the roasting pan de-glazed with some wine or beer. It'll want to be roasted through thoroughly because it will most likely be fatty otherwise.
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Mrs Fiddlesticks
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sounds wonderful - do not forget the horseradish sauce though!
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cab
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Or even just grated horseradish...
What I REALLY like is a horseradish mustard. Tablespoon of freshly grated horseradish, tablespoon of mustard powder, enough water to make it moist, a good stir, and let it rest for an hour. And eat it SPARINGLY. Belting stuff. Have water to hand for emergencies!
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Mrs Fiddlesticks
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it use to be my job as a child to make the horseradish sauce. Fresh horseradish put through the hand mincer ( cleared the sinuses wonderfully) mixed with double ( I think) cream and a dash of lemon juice.
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