Niman Ranch top sirloin center (cutting instructions). Really delicious and tender, as long as you avoid the one flap of sinew that goes through the muscle, and it's like 90% yield. Each top sirloin center proved to be about 15 tasting portions. I cut them into small planks. Salted and bagged a few hours ahead of time, then cooked at 55C a la minute, then seared in very hot pans.

Oxtail browned like crazy, braised traditionally in beef stock, meat pulled off bones and pressed into hotel pan and wetted with the braising liquid, then left to set in fridge overnight. Sliced into cubes, breaded in flour, egg, panko, then refrigerated. Finally, fried for a couple minutes to brown and crisp.

Beefonnaise used 1 part beef fat (rendered from frying hamburgers) to 3 parts veg oil. It is great, but not as stable as normal mayo.

Pearl onions get peeled, then bagged with the pickle (white vinegar infused with lots of spices, sugar, salt) and cooked for around 45 minutes until tender, then chilled. At service, the onions and a bit of the liquid from the bag are poured into a pan and simmered to glaze, adding some butter at the last minute. Same process with carrots, but longer cooking time. Cucumber should have room temperature pickling liquid poured over sliced cucumber that has already been salted and left to drain for several hours to lose excess water.

Beef sauce is a standard reduction, but with some sarsaparilla included.

Posted by Barzelay on 2011/04/07 @ 1:51 | Comments (1) | Lazy Bear, Meat

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