Hi Chris,
Intercostals sound so much nicer than fingers!
I have been seeing a lot more interesting cuts of meats
from online suppliers ever since the Covid lockdown.
I have made some iffy buys in the last few months
(bought Beef Lips/Paplllae to try and it was a horror to clean!)
but have been rather pleased with this purchase.
Susan
On Wed, 1 Jun 2022 at 20:06, Chris Palmer <ca_palmer@xxxxxxxxxxxxx> wrote:
Hi Susan,
Here in Australia they are mostly called Beef Intercostals.
I really like them for the texture they have.
I haven't seen them in the butcher at all, but there is a local
restaurant which has them on the menu occasionally.
Chris
-----Original Message-----
From: <oz-food@xxxxxxxxxxxxx>
Sent: May 31, 2022 12:48 PM
To: <oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Beef Rib Fingers
Hi,
Has anyone used Beef Rib Fingers - the meat found between the ribs -
before?
I purchased some online and tried them in a simplified rendang curry
(from purchased spice paste - unfortunately it was just too salty)
as well as braised in red wine with lots of garlic, onions, peppers,
tomatoes and some mushrooms.
I found them very tasty, and cooked quickly enough -
for the braise, I browned them before simmering for about 20 minutes
before transferring to, and leaving in a thermal pot for about 3 hours.
Not fall apart but tender with a nice chew which I like.
Oh, I smeared some blue (stilton) on the beef and it was sublime.
Susan
