For me, the most shocking part of buying a side of beef was how much liver we got.
A lot. I like liver more than most, and I thought it was too much.
If you have to get through a lot of liver, there’s no better way than to just sear it in a pan and tuck in. When the distinct, glandular texture of liver wearies the palate, there are liver dumplings.
This was a staple when I was in Austria. Lunch always consisted of soup, meat, and dessert, and the soup often contained some manner of offal. Most notable were the soft, bready liver dumplings the size of a toddler’s fist, floating in beef broth.
The biggest problem with … Continue reading.
Air-dried beef goes by many different names in many different places. The most famous, I think is bresaola, from northern Italy. In adjacent Switzerland air-dried beef is pressed into a unique block shape and called Bündnerfleisch, after the Swiss canton of Graubünden. Nearby in eastern France it is often lightly smoked, and called brési. In all of these alpine regions it is a common accompaniment for fondue.
Eye of round is one of the best cuts to use for air-dried beef. It is a single muscle, with very little internal fat, easily trimmed to a convenient size. First remove any silverskin and fat.
The cleaned eye of round:
The clean muscle is then rubbed with salt, … Continue reading.
This was my first time cooking beef heart. My logic was this: “Heart, while offal, is a muscle, not a gland. A hard working muscle, at that. I guess I’ll braise it.”
In hindsight, probably not the best way to cook beef heart. The final dish was okay: it was tender, but a bit dry. This makes sense, as heart has no intramuscular fat, and I trimmed away what little fat there was on the outside.
The heart’s texture really surprised me. Raw heart has no visible grain, almost as if it were a very firm, nebulous liver. A few people had told me that heart is not a very “organy” meat. Michael Ruhlman goes so far as to say … Continue reading.
I have a certain old friend. Technically we went to high school together, but I first got to know him in Lister Hall, then at the Kappa Alpha house on university row. He studied philosophy, and after graduation he followed a girl to Montreal. There he fell victim to many of the city’s seductions: strong beer, girls, and cocaine, yes, but above all these, smoked meat.
For a while he lived only a few blocks from Schwartz’s, that Mecca of Montreal smoked meat. For a while he ate there every day: a sandwich, a pickle, and a cherry coke.
Montreal smoked meat is that city’s version of New York’s pastrami: beef brisket, cured with a concoction of spices reminiscent of … Continue reading.
When dry-curing, mold is inevitable, yet there’s little detailed information available to guide the beginner. I don’t know for sure why this is, but I have some theories:
- mold is so variant and hard to describe,
- mold-discussions might disgust customers, and
- mold is a mystery of the charcutiers’ cult.
The general rule in charcuterie is that smooth, hard, white mold is “good.” I don’t think it affects the flavour of the meat in any way, but it discourages the growth of “bad” mold, that is, mold that is pathogenic or that somehow compromises the meat. Any type of fuzzy mold is said to be bad.
Luckily, undesirable mold can simply be cut away; it doesn’t taint the entire batch of … Continue reading.