SC - Where's the beef, or, where's the sacrificial lamb?
Stefan li Rous
stefan at texas.net
Sun Feb 11 15:06:04 PST 2001
Lady Brighid ni Chiarain said:
> My first attemp at redacting the roast beef recipe came out fairly
> well. I had a 1.5 pound beef shoulder roast, about 2 inches thick. I
> coated it with 2 TBS kosher salt, 2 TBS crushed black pepper, 1
> TBS fennel seeds, and a large minced garlic clove. I covered the
> meat with plastic wrap, weighed it down with cast iron skillets, and
> left it in the fridge for 4 hours.
Sounds interesting.
> Results: the meat was a touch more cooked than I cared for. Next
> time I would cook it to medium. The seasonings were delicious,
> but a bit too intensely spicy, and I found the texture of the whole
> fennel seeds annoying. Next time, reduce seasonings, and
> possibly used ground fennel instead of whole seeds. Maybe a
> fattier chuck roast would produce more drippings?
>
> Conclusion: certainly worth trying again. The flavor combinations
> worked much better than I would have guessed.
So, did compressing/wieghting down the meat make any apparent differance?
I was wondering how much effect whole fennel seeds would have. I think
I might try rough ground or crushed fennel seeds rather than the
powdered/finely ground fennel you seem to be recommending for a future
trial. You might have to grind your own though to get that texture.
- --
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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