Shaved beef is one of the easiest ingredients out there. You can make whatever you want with it and it will still be tender and tasty. Best of all any novice cook can take it and turn it into a masterpiece. It's hard to screw up - no matter how you prepare it.
The cut was feature din yesterday's New York Times Dining section in an article written by Jane Sigal. She not only explains what it is but gives some excellent recipes with it. The cut is basically the chewy top round from the leg. it should be tough however thanks to precision butchering it comes off perfect for any kind of dish. The Germans make rouladen out of it where it's rolled around pickles, onions and bacon while the Italians create bracciole which has the slices stuffed with a spinach and cheese mix or tomato and breadcrumbs mix. Shaved beef can also be used in bulgoki, the Korea's national dish.
The recipes include d in the article were good too. There was glazed beef and scallion rolls, which would be the perfect small dinner party treat. This involves asparagus and scallions wrapped around marinated shaved beef and then grilled in canola oil. There's also a saucy Mexican twist on peppers and steak involving jalpeno or habenro peppers along with beef involtini ( a smaller version of bracciole) that;s great topping fettuccine. Shave beef allows you to be as creative as you want to be. It's even good just served plain on toasted Italian bread.
Shaved beef is any novice or creative cook's dream. it is simple to make and serves as the base for any number of recipes. You can make traditional like bracciole or exotic like bulgoki. It can be turned into a Sunday rouladen served with sauerkraut or a Saturday night party dish filled with fiery peppers. Shaved beef is really a great canvas for any cook.
Thursday, February 24, 2011
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