Monday, November 2, 2015

Succulent, Rich and Easy to Prepare Beef Cheap Cuts

Succulent, Rich and Easy to Prepare Beef Cheap Cuts



I decided to write this while also adding some trivia. So please bare with me if it is TMI for you.

What are cheap cuts?
Cheap cuts are usually the cuts which give off the meat that is difficult to cook and relatively hard to munch on. It required special preparation methods and is usually quite time consuming. But wait, why look at the dark side of things!? These cheap cuts are so delicious and mouth watering once cooked the correct way. And the time you wait for them to be cooked...? Well, absence makes the heart grow fonder right!?

How to Prepare Cheap Cuts?
Usually the methods employed to cook cheap cuts are slow cooking, stewing and roasting/baking.

Today I'm going to write about this very easy recipe of mine which I used to cook up some beef today. I got very good reviews from my wife and mother. Hence it was proven in the old school audience as well the new school arena! (LOL)

Ingerients:
  • Beef (Any cheap cut, the cheek would be great!) about 500g
  • Chicken Stock (see my recipe on this blog to do a quick stock) just to cover the meat.
  • Garlic Powder (2 Teaspoon)
  • Salt and Pepper
  • Butter (1 Table Spoon)
  • Dash of olive oil
  • Apple Cider Vinegar (2 Table Spoons)
  • Peanuts (100g - 200g)
  • Fresh Mint Leaves
  • Corn Flour (2 Table Spoons )

Method:
Heat a pan and add the butter and olive oil. Once the oil is hot fry the meat chunks until they are browned on each side. This needs to be done on high heat. Once they are browned, add the meat to the slow cooker and cover it with the stock. Add the vinegar, garlic powder and season with salt and pepper. Cook on low heat for 8-9 hours or until the meat is tender.

Once the meat is done extract the chunks on to a plate and leave it aside. Transfer the remaining gravy on to another pan and heat it on high. Remove a few ladles of the gravy to a mixing bowl and mix in the corn flower. Then add the corn mixture back to the boiling gravy and let it thicken.

Grab your self a gravy boat and layer the bottom of it with a thick layer of ground peanuts. Pour in some of the gravy and garnish with freshly chopped mint leaves. Slice the beef in to thick slices and serve along the gravy. 


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