In European tradition, beef has a particular culinary place, being second solely to venison in significance. This is because of an ideal extent to the relative paucity of beef through the Center Ages and the truth that it could possibly take two years or extra for a calf to be prepared for the table. In consequence beef was a meat destined for the tables of the aristocracy solely (which could be why the identify for this meat is derived from Norman boeuf fairly than the vernacular Anglo-Saxon).
Up till the agricultural revolution of the 18th Century, beef remained an actual rarity and even with the event of bigger breeds that matured faster beef was nonetheless costly. A lot in order that it was an aspirational meat. Solely those that had made it in society might afford beef.
A few of this cachet stays with beef to this present day particularly for the prime cuts corresponding to fillet and sirloin.
Under are two traditional beef recipes, one for a really costly minimize and the opposite for a less expensive minimize of the meat.
Fillets of Beef Pompadour
Substances:
4 fillets of beef (about 250g every)
4 agency tomatoes
butter for frying
4 tbsp Glace de Viande
30g Maître d’Hôtel Butter sliced into skinny rounds
(Maître d’Hôtel butter is butter blended with herbs then rolled into rounds, refrigerated and sliced)
Methodology:
Trim the fillets then slice into rounds. Warmth slightly butter in a frying pan and when smoking add the meat rounds. Brown rapidly on one aspect then flip over and brown on the opposite. Scale back the warmth, glaze the fillet rounds then return to the pan and end cooking slowly (prepare dinner to your required stage of done-ness).
Slice the tomatoes into rounds and fry or grill till cooked. Divide the tomato slices between 4 plates and sit the meat fillets on high then place a spherical of the Maître d’Hôtel Butter on high. Serve with mashed potatoes and backyard peas 대정한우.
Crimson-cooked Beef
Substances:
750g piece of stewing beef
4 x 3cm size of contemporary ginger
2 tbsp Chinese language rice wine (or dry sherry)
2 tbsp groundnut oil
5 tbsp vegetable oil
5 tbsp soy sauce
1 tbsp sugar
1 tbsp sesame seed oil
Methodology:
Add the meat, ginger and rice wine to a big pan. Pour over simply sufficient water to cowl then carry to a boil. Skim-off any scum that rises to the floor then scale back to a simmer, cowl and prepare dinner for 1 hour.
When tender, take away the meat from the pan (reserve the liquid), permit to empty and funky then minimize into 3cm cubes. In the meantime, warmth the groundnut oil in a wok, add the meat and stir-fry for 30 seconds earlier than including the soy sauce, ginger and the reserved cooking water. Convey to a boil, scale back to a simmer, then cowl and prepare dinner for about 40 minutes, or till the meat is tender. Switch the meat to a serving dish, sprinkle with the sesame seed oil and serve.
In fact, two recipes can solely scratch the floor of what is attainable with this versatile and flavorsome meat. And I hope that these recipes have piqued your curiosity and also you at the moment are prepared to search out out extra concerning the potentialities of beef as an ingredient in your cooking.
