The thing is, can you understand North Country accents?
If I get stuck I could ask you to translate
Nanny
Joined: 17 Feb 2005 Posts: 4520 Location: carms in wales
Posted: Wed Aug 23, 06 2:24 pm Post subject:
i didn't bother to brine george's brisket but did it in a slow cooker and it is a very nice piece of meat
if you have the meat book, hfw will tell you all you nee to know really about the cuts.........i have never had tripe though, can't stomach it somehow ....
You are going to have a lots of meat to deal with Tahir.
Rib of beef is a lovely joint so I recommend that as a joint. Bones add flavour.As does a good layer of fat or marbled fat through the meat. So succulent .
Beef skirt makes great stewing steak , lovely grainy texture and sweet flavour good for curries etc too.
Skirt can be bashed/ tenderised and used as a cheap steak subsitute too.Nice with peppercorn coating.
The clod and sticking can be minced and then you'll have enough mince for cottage pies, chillis , bolognese ,etc Shin of beef, also good minced or for stewing.You'll have rump steak etc too. But you dont have to use it as steak you can have it rolled as a joint.It really is up to you and what you want to do with it.
Think about what dishes you like to cook usually and work on that You'll have one fillet .You can have that whole as a joint (Great for beef Wellington ) or cut into steaks and eaten nice and rare. The list goes on........and on..... Enjoy!
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