Did you get a chance to try Sheila's Beef Burgundy recipe yet?

This is more or less what I wrote to her after I had tried it:

I made it (with modifications), and it turned out really well and we enjoyed
it

I ended up using silverside because it was the only one I could see which at
least had some fat running through it. Smoked gammon because I couldn't find
thick pieces of smoked bacon and small shallots because the onions in the
recipe were not available.

The only other modification I made was to the wine. From experience I have
found that using only wide is too strong for us so I used half red wine and
half stock!

It has now found permanent place in my folder



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On Sat, 10 May 2014 23:15:53 +0100, "Ophelia"
> wrote:

>Did you get a chance to try Sheila's Beef Burgundy recipe yet?

No, not as yet... it might take me a while to get some chuck steak.

>This is more or less what I wrote to her after I had tried it:
>
>I made it (with modifications), and it turned out really well and we enjoyed
>it
>
>I ended up using silverside because it was the only one I could see which at
>least had some fat running through it. Smoked gammon because I couldn't find
>thick pieces of smoked bacon and small shallots because the onions in the
>recipe were not available.

That would be just as nice...

>The only other modification I made was to the wine. From experience I have
>found that using only wide is too strong for us so I used half red wine and
>half stock!

Well done I might try your stock idea too.

>It has now found permanent place in my folder

"Jeßus" > wrote in message
...
> On Sat, 10 May 2014 23:15:53 +0100, "Ophelia"
> > wrote:
>
>>Did you get a chance to try Sheila's Beef Burgundy recipe yet?
>
> No, not as yet... it might take me a while to get some chuck steak.
>
>>This is more or less what I wrote to her after I had tried it:
>>
>>I made it (with modifications), and it turned out really well and we
>>enjoyed
>>it
>>
>>I ended up using silverside because it was the only one I could see which
>>at
>>least had some fat running through it. Smoked gammon because I couldn't
>>find
>>thick pieces of smoked bacon and small shallots because the onions in the
>>recipe were not available.
>
> That would be just as nice...
>
>>The only other modification I made was to the wine. From experience I
>>have
>>found that using only wide is too strong for us so I used half red wine
>>and
>>half stock!
>
> Well done I might try your stock idea too.

It's the only way it works for us. BTW do you have any problems buying meat
that is not excessively lean? When I am in North Yorks I always use a good
butcher and ask for my meat 'not too lean' He tells me I am very unusual
asking for that


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Ophelia wrote:
>
> When I am in North Yorks I always use a good
> butcher and ask for my meat 'not too lean' He tells me I am very unusual
> asking for that:

Eating super lean meat is the California cool way to eat. They
mistakenly assume that they will live longer without the fat. They eat
the less flavored, dry meat and they still all die when they would
have anyway.

Once you **** off your taste buds, you're doomed.

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> When I am in North Yorks I always use a good
>> butcher and ask for my meat 'not too lean' He tells me I am very unusual
>> asking for that:
>
> Eating super lean meat is the California cool way to eat. They
> mistakenly assume that they will live longer without the fat. They eat
> the less flavored, dry meat and they still all die when they would
> have anyway.

True enough and think of all they have missed.

>
> Once you **** off your taste buds, you're doomed.

It would be sad to think so, especially for those people Do you not think
taste buds can be re educated?


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On Sun, 11 May 2014 11:43:45 +0100, "Ophelia"
> wrote:

>"Jeßus" > wrote in message
>> Well done I might try your stock idea too.
>
>It's the only way it works for us. BTW do you have any problems buying meat
>that is not excessively lean? When I am in North Yorks I always use a good
>butcher and ask for my meat 'not too lean'

Yes and no, probably most of the meat I see in your average butcher
here is quite lean, and it's often labelled as 'heart healthy' (yes, I
know...

About the only meat I buy is beef, that is usually bought from one of
two farms and is usually nicely marbled. Having said that, I usually
only buy Scotch fillet and Porterhouse, so I'm not too sure how lean
the chuck steak might be.

> He tells me I am very unusual asking for that

You'd think it would be much more common now, what with a lot of
cooking shows that aren't shy of saturated fats. I know such cooking
shows have made once-cheap cuts like lamb shoulder and shanks quite
expensive here in Oz now.

"Jeßus" > wrote in message
...
> On Sun, 11 May 2014 11:43:45 +0100, "Ophelia"
> > wrote:
>
>>"Jeßus" > wrote in message
>>> Well done I might try your stock idea too.
>>
>>It's the only way it works for us. BTW do you have any problems buying
>>meat
>>that is not excessively lean? When I am in North Yorks I always use a
>>good
>>butcher and ask for my meat 'not too lean'
>
> Yes and no, probably most of the meat I see in your average butcher
> here is quite lean, and it's often labelled as 'heart healthy' (yes, I
> know...
>
> About the only meat I buy is beef, that is usually bought from one of
> two farms and is usually nicely marbled. Having said that, I usually
> only buy Scotch fillet and Porterhouse, so I'm not too sure how lean
> the chuck steak might be.
>
>> He tells me I am very unusual asking for that
>
> You'd think it would be much more common now, what with a lot of
> cooking shows that aren't shy of saturated fats. I know such cooking
> shows have made once-cheap cuts like lamb shoulder and shanks quite
> expensive here in Oz now.

You would think so but I am finding it really hard to get a decent butcher
up here

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On 5/12/2014 6:30 AM, Ophelia wrote:

> You would think so but I am finding it really hard to get a decent
> butcher up here
>
I know of a good butcher, but he's a wee bit north of you (Bonar Bridge).

"S Viemeister" > wrote in message
...
> On 5/12/2014 6:30 AM, Ophelia wrote:
>
>> You would think so but I am finding it really hard to get a decent
>> butcher up here
>>
> I know of a good butcher, but he's a wee bit north of you (Bonar Bridge).

Just a wee bit huh? When I have a spare 3+ hours, I will pop up <g>


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On 5/12/2014 10:52 AM, Ophelia wrote:
>
>
> "S Viemeister" > wrote in message
> ...
>> On 5/12/2014 6:30 AM, Ophelia wrote:
>>
>>> You would think so but I am finding it really hard to get a decent
>>> butcher up here
>>>
>> I know of a good butcher, but he's a wee bit north of you (Bonar Bridge).
>
> Just a wee bit huh? When I have a spare 3+ hours, I will pop up <g>
>
>
Better plan to stock up!

Jill

"jmcquown" > wrote in message
...
> On 5/12/2014 10:52 AM, Ophelia wrote:
>>
>>
>> "S Viemeister" > wrote in message
>> ...
>>> On 5/12/2014 6:30 AM, Ophelia wrote:
>>>
>>>> You would think so but I am finding it really hard to get a decent
>>>> butcher up here
>>>>
>>> I know of a good butcher, but he's a wee bit north of you (Bonar
>>> Bridge).
>>
>> Just a wee bit huh? When I have a spare 3+ hours, I will pop up <g>
>>
>>
> Better plan to stock up!

I think I had better take a refrigerated truck ... that 3+ hours was one
way

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