Great Meat: Classic Techniques and Award-Winning Recipes for by John Hogan, Dave Kelly, Glenn Keefer

By John Hogan, Dave Kelly, Glenn Keefer

Recipes are just pretty much as good as their parts, particularly by way of meat. That’s why having a very good knowing of ways to choose, minimize, and prepare dinner meat makes all the distinction within the ultimate style. Written by way of Ruby & White, considered one of Britain's best butcher retailers, nice Meat debunks myths and incorrect information round settling on and cooking meat and provides up priceless details to meat enthusiasts and critical domestic chefs who are looking to study new and diversified training strategies. This go-to advisor to meat takes you thru the technical facets of meat, whereas supplying recipes alongside the way in which to help you attempt your newfound concepts. the way to establish and use diversified cuts, why and whilst free-range and grass-fed is healthier, the fundamentals of domestic butchery, and lots more and plenty extra. nice Meat is full of images and diagrams exhibiting the place diverse cuts of meat come from, their corresponding practise recommendations, and recipes from the best cooks and eating places in Britain.

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Additional resources for Great Meat: Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry, and Game

Example text

Add the reduced stock and the oxtail chunks. Spoon mixture into a deep pie dish. Preheat oven to 350ºF (180ºC). 1/4 stick (30 g) butter 8 shallots, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 1 cup (150 g) finely chopped button mushrooms 1/2 cup (75 g) sliced wild mushrooms 5 cups (600 g) all-purpose flour or dry bread crumbs 1 tablespoon (10 g) fresh thyme leaves salt and black pepper 31/2 sticks (400 g) butter, cubed 4 For the crumble topping, mix together the flour or bread crumbs, thyme, and seasoning in a bowl, then rub in the butter with your fingertips until crumbly.

Bake for 40 minutes, or until the topping is golden and the meat and vegetables are bubbling and hot. indd 61 (Text) (Ray) (Fogra 39)Job:05-30591 Title:FW-Great Meat #175 Dtp:225 Page:61 5/10/13 6:35 PM 5/10/13 6:24 PM Great Meat Braised beef cheeks Since you cook these cheeks a day in advance, this rich, dark creation makes an effortless dinner that is just the thing for dark winter nights. Serve with mashed baked potatoes. Serves 8 Ingredients Method 1/4 stick (30 g) butter 2 tablespoons (30 ml) vegetable oil 4 trimmed beef cheeks, seasoned with salt and pepper 2 cloves garlic, peeled and chopped 2 onions, peeled and diced 4 carrots, peeled and chopped 1 leek, washed and sliced 1 stick celery, chopped 6 ripe tomatoes, chopped 31/4 cups (760 ml) red wine 2 quarts (2 l) chicken stock 1/2 cup (120 ml) veal glace, optional 1 Melt the butter and oil together in a wide, heavy frying pan over medium heat.

For the topping 3 For the crumble, remove the oxtail meat from the bones. Melt the butter in a heavy pan. Add the shallots, garlic, and mushrooms, and sauté until soft. Add the reduced stock and the oxtail chunks. Spoon mixture into a deep pie dish. Preheat oven to 350ºF (180ºC). 1/4 stick (30 g) butter 8 shallots, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 1 cup (150 g) finely chopped button mushrooms 1/2 cup (75 g) sliced wild mushrooms 5 cups (600 g) all-purpose flour or dry bread crumbs 1 tablespoon (10 g) fresh thyme leaves salt and black pepper 31/2 sticks (400 g) butter, cubed 4 For the crumble topping, mix together the flour or bread crumbs, thyme, and seasoning in a bowl, then rub in the butter with your fingertips until crumbly.

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