[oz-food] Re: Beef Rib Fingers/pig bits

From: Chilecayenne <chilecayenne@xxxxxxxxx>
To: oz-food@xxxxxxxxxxxxx
Date: Sun, 5 Jun 2022 18:41:43 -0500

I’ll take parts of animals I won’t eat for $100 Alex…
😜🤪😜

———————————————-I need a shot of salvation baby, once in awhile...

On Jun 5, 2022, at 6:35 PM, Tilden, Steve ST <Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:

Hi Susan

Thanks for those articles – didn’t realise there was such a big difference between the front and the back.

I see what they are calling trotters, I would call hocks. I love them as well and use smoked hocks to make my fav winter soup.

These are what I know as trotters. They are usually deboned and braised till soft, possibly stuffed.

Cheers

Steve

From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On Behalf Of Susan Yuen
Sent: Friday, 3 June 2022 1:07 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Beef Rib Fingers/pig bits

Hi Steve,

Here are links to the ingredient list, and also a link to a video from a guy

that has quite a following in Singapore for simple home cooked dishes

(and who therefore gets product placements - as per youtube video):

http://www.spicenpans.com/braised-pork-leg/

https://www.youtube.com/watch?v=6MSq6hvemfA

This is a braised dish that is all about textures of the gelatinous skin,

cartilage and fat of the trotter. No crispy parts at all.

Great with rice, rice porridge or noodles.

Okay, I found this article about front and hind trotters:

https://inf.news/en/food/281f9f51b41d5847ba8bd4a634df1e42.html

So now I know that I like the front trotters - which are less meaty!

Susan

On Thu, 2 Jun 2022 at 15:22, Susan Yuen <susan.yuen@xxxxxxxxx> wrote:

Hi Steve,

Trotters are lovely and a comfort food for me.

No expensive ingredients, just boiled in a good master sauce with

dark and light soy sauce, rock sugar, ginger and garlic, till they are soft and gelatinous.

Some recipes add star anise and other spices. Others are a straightforward soya sauce gravy.

I go look for a recipe for you.

It is possible to add properly cleaned pigs ears, intestines and other innards to the sauce and boil till all is tender.

I tend to order the innards from a hawker stall instead of trying to clean them at home.

They are usually eaten with rice sheets served in a broth called "Kway Chap")

The Kway is for "Kway Teow" for flat rice noodles and "Chap" is for the variety of meats that are served with it.

FYI - front trotter and back trotters are quite different - one has more meat and the other more bones

(I keep forgetting which!). I prefer the one with more bones and cartilage - lovely to gnaw on.

We also add hard boiled eggs, tofu and taupok (deep fried tofu skin which has sponge like qualities) in the sauce.

I have never tried to roast or fry them - but the Filipinos love crispy pata (deed fried trotters).

Lorna has attempted crispy pata but it did not come out so well and it was not worth the cleaning up after the deep fry!

You may also want to try the Korean version of pork trotters - just boiled till tender,

then sliced thin to eat with kimchi and other sides wrapped in a lettuce leaf.

Susan

On Wed, 1 Jun 2022 at 18:14, Tilden, Steve ST <Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:

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

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)

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> 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 <oz-food-bounce@xxxxxxxxxxxxx> On Behalf Of Chilecayenne
Sent: Tuesday, May 31, 2022 12:14 AM
To: 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> 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

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References:
- [oz-food] Re: Beef Rib Fingers/pig bits
  - From: Tilden, Steve ST

[oz-food] Re: Beef Rib Fingers/pig bits

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