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Slow cooked oyster blade for dinner tonight.
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Jeßus
Oct 31, 2014, 5:27:45 PM10/31/14
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Let's get the pedantic nonsense out of the way first:
"Flat iron steak is the American name for the cut known as butlers'
steak in the U.K. and oyster blade steak in Australia and New Zealand.
It is cut with the grain, from the shoulder of the animal, producing a
cut that is flavorful, but is a bit tougher because it's not
cross-grain. This is used, in some places, as a means of selling a
less expensive steak from a more expensive animal, for example kobe
beef. http://en.wikipedia.org/wiki/Flat_iron_steak
I've decided to slow cook these steaks whole for dinner tonight but
haven't decided on what else to add to it as yet - and I would be
interested to hear of any ideas you may have.
I could do something like this, along with mashed potatos:
http://recipes.coles.com.au/recipes/3519/1930s-style-braised-beef-with-roasted-coloured-carrots/
Or possibly http://www.taste.com.au/kitchen/recipes/savoury+steak,8902
I have most of the ingredients for both recipes.
Then again, my paddocks are full of field mushrooms right now and
maybe I should take advantage of that, especially with steak?
This looks interesting: oyster blade with red wine, mushrooms and
tarragon
http://verygoodcooking.blogspot.com.au/2012/08/alchemy-and-winter-casserole-oyster.html
Tarragon and mushrooms? I would never have thought to combine those
two together. I have tarragon in the garden, so I could try this...
but I have no red wine. Has anyone here combined tarragon and
mushrooms before, if so, did you like it?
"Flat iron steak is the American name for the cut known as butlers'
steak in the U.K. and oyster blade steak in Australia and New Zealand.
It is cut with the grain, from the shoulder of the animal, producing a
cut that is flavorful, but is a bit tougher because it's not
cross-grain. This is used, in some places, as a means of selling a
less expensive steak from a more expensive animal, for example kobe
beef. http://en.wikipedia.org/wiki/Flat_iron_steak
I've decided to slow cook these steaks whole for dinner tonight but
haven't decided on what else to add to it as yet - and I would be
interested to hear of any ideas you may have.
I could do something like this, along with mashed potatos:
http://recipes.coles.com.au/recipes/3519/1930s-style-braised-beef-with-roasted-coloured-carrots/
Or possibly http://www.taste.com.au/kitchen/recipes/savoury+steak,8902
I have most of the ingredients for both recipes.
Then again, my paddocks are full of field mushrooms right now and
maybe I should take advantage of that, especially with steak?
This looks interesting: oyster blade with red wine, mushrooms and
tarragon
http://verygoodcooking.blogspot.com.au/2012/08/alchemy-and-winter-casserole-oyster.html
Tarragon and mushrooms? I would never have thought to combine those
two together. I have tarragon in the garden, so I could try this...
but I have no red wine. Has anyone here combined tarragon and
mushrooms before, if so, did you like it?
graham
Oct 31, 2014, 6:22:33 PM10/31/14
to
On 31/10/2014 3:27 PM, Jeßus wrote:
> Let's get the pedantic nonsense out of the way first:
>
> "Flat iron steak is the American name for the cut known as butlers'
> steak in the U.K. and oyster blade steak in Australia and New Zealand.
I used to buy oyster blade steak in the UK. It was a relatively tender
> Let's get the pedantic nonsense out of the way first:
>
> "Flat iron steak is the American name for the cut known as butlers'
> steak in the U.K. and oyster blade steak in Australia and New Zealand.
cut but had a line of gristle down the middle.
Graham
Jeßus
Oct 31, 2014, 6:33:41 PM10/31/14
to
seem to be very tough compared to most gristle. Of course, its all in
how you cook it...
Message has been deleted
Ophelia
Nov 1, 2014, 9:54:29 AM11/1/14
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"graham" <gst...@shaw.ca> wrote in message
news:GYT4w.436883$DX.2...@fx06.iad...
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http://www.helpforheroes.org.uk/shop/
spamtr...@gmail.com
Nov 2, 2014, 4:54:18 PM11/2/14
to
On Friday, October 31, 2014 2:27:45 PM UTC-7, Je�us wrote:
>
> Then again, my paddocks are full of field mushrooms right now and
> maybe I should take advantage of that, especially with steak?
> This looks interesting: oyster blade with red wine, mushrooms and
> tarragon
> http://verygoodcooking.blogspot.com.au/2012/08/alchemy-and-winter-casserole-oyster.html
> Tarragon and mushrooms? I would never have thought to combine those
> two together. I have tarragon in the garden, so I could try this...
> but I have no red wine. Has anyone here combined tarragon and
> mushrooms before, if so, did you like it?
Crimini! They're good together! We generally cook chicken thighs with them,
>
> Then again, my paddocks are full of field mushrooms right now and
> maybe I should take advantage of that, especially with steak?
> This looks interesting: oyster blade with red wine, mushrooms and
> tarragon
> http://verygoodcooking.blogspot.com.au/2012/08/alchemy-and-winter-casserole-oyster.html
> Tarragon and mushrooms? I would never have thought to combine those
> two together. I have tarragon in the garden, so I could try this...
> but I have no red wine. Has anyone here combined tarragon and
> mushrooms before, if so, did you like it?
though, and white wine instead of red.
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