Hi Susan
I’ve always eaten much more (lean) lamb than beef, and can still get some
decent buys.
Bought a whole bunch of shanks on sale for $8/kg which I love in winter, odd
leg for $11.
My favourite is always the shoulder, but it’s rarely on special and sometimes
hard to get.
I still have some lamb ribs from a long while in the freezer back to do – too
fatty was the verdict last time. Though it was the
First time I cooked them so I hadn’t trimmed up.
I saw some pig trotters at $3.50 I didn’t get but may next time I’m back at
that food market. There were some big trotters there
So I’m thinking size does matter to make de-boning easier.
I have cooked these deboned and stuffed like 20 years ago, after eating them
at the now long gone Bilsons,
Cooked by no less than the Chef de Cuisine, one Manu Fieldel when he was still
on the pans prior to becoming a tv star.
I must say the 10 course degustation we had back in the day was amazing, and he
can certainly cook exceptionally.
I had seen a show with Marco Pierre Whites’ classic version and had thought I
might try it, till I saw this recipe took 3 days, and uses a tonne of expensive
ingredients.
Trotters and Tales: Pig's Trotters Pierre
Koffmann<https://trottersandtales.blogspot.com/2009/05/pigs-trotters-pierre-koffmann.html>
Hmmm.. wonder how much they’re charging for beef bones these days? Might have
to go to the doggie section and steal Rovers 😉
Pierre Koffmann's Stuffed Pig Trotters With Morels - Melbourne Food & Wine
Festival
(melbournefoodandwine.com.au)<https://www.melbournefoodandwine.com.au/read-watch/recipes/recipes/pierre-koffmanns-stuffed-pig-trotters-with-morels-304>
This recipe looks a lot more do-able, and who doesn’t need a couple of extra
litres of proper beef stock come demi-glace on standby in the freezer.
I see these still need sweetbreads which I liked but Jen wasn’t keen – I wonder
if I could hide these served under some demi-glace as a grazing trotter to head
type grazing thing?
Hmmm…think I might have saw some big floppy ears somewhere as well. Anyone ever
cooked these?
Good activity to waste a lazy day staying out of our early winter blast
perhaps! Ha ha….the cook would end up marinated as well me thinks.
Cheers
Steve
<snip>
Hey Steve - you are right about food costs escalating - the beef shins
(the "gold coin" shins are my preferred cut ) that I used to get for S$16/kilo
are now about $26. And these are for frozen meats. Chilled beef costs a lot
more here -
no beef here is ever US$2/lb (or about S$7 per kilo)!.
On the other hand, the rib fingers were about $20/kilo.
They did need some cleaning up as there was some silver skin that needed
removal, and some fat too. But the final result was very decent.
Just enough fat to ensure that the final result would not be stringy and dry.
Not as much of the gelatinous stuff found in (gold coin) beef shins so it has a
meatier mouth fee.
Would consider buying them again and experimenting with them in other recipes.
Susan
On Tue, 31 May 2022 at 23:28, <janhaltn@xxxxxxxxx<mailto:janhaltn@xxxxxxxxx>>
wrote:
I will be 82 shortly and I have eaten beef ribs one time in my life. Hal
-----Original Message-----
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
<oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>> On Behalf
Of Chilecayenne
Sent: Tuesday, May 31, 2022 12:14 AM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Beef Rib Fingers
You know, it’s kind of interesting, but I rarely eat beef ribs…
Over here, I’d say in the us it’s 99% pork ribs…mostly bbq’ed.
Your dish sounds interesting!!
I’ve never seen that particular cut for sale here before…
———————————————-
I need a shot of salvation baby,
once in awhile...
On May 30, 2022, at 9:48 PM, Susan Yuen
<susan.yuen@xxxxxxxxx<mailto:susan.yuen@xxxxxxxxx>> wrote:
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
