Sunday, 13 March 2016

Our French life - du boeuf

One week ago we decided to have some beef for our Sunday dinner, we don't have it often mainly because it is to expensive but also because we have yet to find a decent piece that our old teeth can chew, they cut it on the cross here for reasons known only to them, even the steak is tough unless it is cooked on the barbie, well someone kindly said try leaving it in the fridge for a week because the French don't hang their meat as soon as it is cut up it is in the shops so to speak, now I didn't like the idea of this but thought it was worth a try.

Well the beef was kept in the fridge for a week getting darker by the day and I was convinced it would be off by now but when I took it out of the fridge this morning it didn't smell bad at all, so I seared it and put it in a roasting bag with some stock, it cooked nice and slowly...The result was a piece of meat that was considerably more tender but there were bits that were still tough and chewy, one thing we did notice was it had a better more beefy taste that we were more used to - overall I think I must try beef from the butcher
/http://www.elliottsboucherie.com/
and see if there is any difference so will let you know.
 

1 comment:

  1. Roz, Who knew about the simple differences in shopping and cooking in France. That was a great tip about preparing beef in France. Thanks for playing along with Dreaming of France.

    ReplyDelete

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