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<blockquote data-quote="Marguerite" data-source="post: 255460" data-attributes="member: 1991"><p>A cheap tip - find the absolutely cheapest cut of meat you can find. For us, it's gravy beef - the shin beef that can be so very tough, it's like chewing rubber. But it's also loaded with flavour. The darker the meat, the higher the iron content, so it's also very good for you.</p><p></p><p>And to cook it - you cook it in a brasie or stew, as for any other cut of meat, but you let it simmer on a VERY low heat (the surface of the liquid barely moving at all) for three hours minimum, up to five hours. The slow cooking means the meat still stays moist and keeps all its flavour, but is almost falling apart. I thicken it with cornstarch mixed in a little water, about fifteen minutes before serving.</p><p></p><p>Other things you can try - osso bucco. Use the proper osso bucco cuts but instead of the more expensive (and authentic) veal osso bucco, try bef osso bucco (and cook as I suggested) or for a change, get lamb shanks and get the butcher to cut them into mini osso bucco cuts. </p><p></p><p>It's comfort food that is also healthy.</p><p></p><p>Oh, the connoisseurs value the marrow from inside the tubular bone in the middle of the piece - you're supposed to serve osso bucco as a whole piece of meat, with the bone in the middle. But my kids hate eating the marrow, even though it adds such a wonderful flavour and texture to the dish. So before serving, I remove the bones and scrape any marrow from the bones back into the casserole, so I can stir it in and make the sauce much more creamy and flavoursome. Then I finish by stirring in gremolata - freshly chopped garlic, parsley and lemon zest, in equal proportions.</p><p></p><p>It's a budget meal that tastes better than the most expensive gourmet dish in a five star restaurant. I've actually seen this on the menu of a top restaurant near our home - and it was really expensive. Perhaps because it needs to be cooked for such a long time at a low temperature, to get the best effect. But when I need to impress people AND save money, this is one of our favourites. I also try to take a serve down to mother in law, too - it's one of her favourites.</p><p></p><p>Recipe available if you want, but most internet resources should have it, it's fairly standard.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 255460, member: 1991"] A cheap tip - find the absolutely cheapest cut of meat you can find. For us, it's gravy beef - the shin beef that can be so very tough, it's like chewing rubber. But it's also loaded with flavour. The darker the meat, the higher the iron content, so it's also very good for you. And to cook it - you cook it in a brasie or stew, as for any other cut of meat, but you let it simmer on a VERY low heat (the surface of the liquid barely moving at all) for three hours minimum, up to five hours. The slow cooking means the meat still stays moist and keeps all its flavour, but is almost falling apart. I thicken it with cornstarch mixed in a little water, about fifteen minutes before serving. Other things you can try - osso bucco. Use the proper osso bucco cuts but instead of the more expensive (and authentic) veal osso bucco, try bef osso bucco (and cook as I suggested) or for a change, get lamb shanks and get the butcher to cut them into mini osso bucco cuts. It's comfort food that is also healthy. Oh, the connoisseurs value the marrow from inside the tubular bone in the middle of the piece - you're supposed to serve osso bucco as a whole piece of meat, with the bone in the middle. But my kids hate eating the marrow, even though it adds such a wonderful flavour and texture to the dish. So before serving, I remove the bones and scrape any marrow from the bones back into the casserole, so I can stir it in and make the sauce much more creamy and flavoursome. Then I finish by stirring in gremolata - freshly chopped garlic, parsley and lemon zest, in equal proportions. It's a budget meal that tastes better than the most expensive gourmet dish in a five star restaurant. I've actually seen this on the menu of a top restaurant near our home - and it was really expensive. Perhaps because it needs to be cooked for such a long time at a low temperature, to get the best effect. But when I need to impress people AND save money, this is one of our favourites. I also try to take a serve down to mother in law, too - it's one of her favourites. Recipe available if you want, but most internet resources should have it, it's fairly standard. Marg [/QUOTE]
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