In this take on the classic Irish-American boiled dinner, the vegetables are drizzled with garlic butter and broiled for added flavor.
Pickling spice is a blend of cardamom, bay leaves,…. This luscious, spicy taco filling is based on salpicon, a shredded or chopped cold beef salad popular in Tex-Mex cuisine.
Luv2ck2, London broil is a term that gets applied to several different cuts of meat, but it's usually a flank steak which comes from further back on the animal, just in front of the hind legs , not a brisket. Like brisket, a whole flank steak also has a wide, flat end and a pointy, thinner end. I've seen some beef labeled london broil; is this the same as the brisket? Also, one of the butchers where london broil is sold told me there are two cuts of london broil, one of which is called the oyster cut which is more tender.
Could this oyster cut be the point cut of a brisket??? It's confusing when supermarkets don't have a standard for naming and labeling of cuts of meat. Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. Sign Up Login. Ingredient Beef Brisket. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. They are often used in fine restaurants.
USDA Choice is the most commonly used grade in food service operations. Tough meat requires slow, moist heat cooking to help break down the connective tissue and tenderize the meat. Tender meat requires dry heat cooking to firm up the proteins without breaking down connective tissue. Meat should be cooked at high temperatures to caramelize their surface. To determine doneness, check the temperature with a meat thermometer.
Moist heat cooking includes simmering used for corned beef and tongue and combination cooking methods: braising and stewing. Combination cooking methods use both dry and moist heat to achieve a tender result. Meats are first browned and then cooked in a small amount of liquid.
The meat and liquid are brought to a boil over direct heat, the temperature is reduced and the pot is covered. Cooking can be finished in the oven or on the stove top. The oven provides gentle, even heat without the risk of scorching. To determine doneness when braising or stewing, the meat should be fork tender but not falling apart. The main differences between braising and stewing are that stewing uses small pieces of meat, while braising uses a single, large portion.
Resting allows the juices to redistribute themselves, and cutting into the meat too early will cause all the juices to run out of the meat. When meat is finished cooking and removed from the heat, the internal temperature still continues to rise while the meat continues cooking.
Therefore, keep in mind carryover cooking when using dry heat cooking methods. As mentioned, meat is a group of muscle fibers that band together to form muscles. Cutting parallel to the muscle fibers results in chewy, stringy cuts of meat. Post a Comment. Really nice job I am speechless You did avery thorough job I am proud of you You are ready to replace me if you could only filet lol. Great job Chanie, I think so many of us are constantly confused and this clears up so many things.
Now I know why every cut of London Broil I buy is so different. Interesting article, although the idea that the entire back half of a cow is not kosher is a well perpetrated myth. There is a small sinew in the hindquarter that needs to be separated from the rest of the meat. There are even a few well-trained shochets in Israel who are qualified to remove the sciatic nerve.
I had the pleasure of watching famed Italian butcher Dario Cecchini take apart a hindquarter of a cow, and saw the nerve myself. It is hard to remove from a small portion of the leg, but otherwise, all other cuts from the cow are fine.
Someone told me that in America, it is too time consuming to remove the veins from the back half of the cow. It is sold off for non-kosher. In Isreal, there is no one to purchase it.
No goyim or dog food manufactures. Also some of it comes from South America. That is absolutely correct! It is a shame that the back is not sold, because there are many fine cuts of meat which are contained in the back of the cow. The gid hanashe sciatic is only a small part of it and may be not at all.
In Israel there are sefardi hashgachois that do nikkur on the back half and it is widely available. In some Ashkenazi communities in Europe it was done, and in some not. Over time, fewer and fewer communities had the highly skilled menakrim to od the job. There were some rabbonim who were strict about this, but I believe the common psak was to allow it. As usual, I am doing last minute Chag cooking. Oy, so is it tender or tough? Thanks so much Chanie. Chag Sukkot Sameach.
Pam :. T thousandoakie Member. Just for clarity's sake. I think everyone is saying that a roast from the "round" is ok top being better than bottom , however it needs to be shaped cut like a sirloin roast OR you can slice the London Broil thin, and make jerky from it!
One thing we like to do in this household since we like meat really rare is to get a nice London Broil, marinade it, then freeze it. When we're ready to cook it we take it right out of the freezer and throw it on the grill. Cook until the inside is no longer frozen. Fork test Allows you to cook the outside a lot longer, getting that nice grill crust and still retain a rare interior.
Qnorth, I'm guessing that on days like you've had this week, you'd only need to leave the London Broil outside for a few minutes to freeze it all the way through! Not sure you could even get a fire lit come cooking time!! Oh yeah NOW I remember Michigan!!
Covering the roast would result in more steaming than roasting in the oven so we cook a beef roast uncovered. Is London Broil the same as brisket? London Broil is the cut of beef that can be found at the top round of the beef while the brisket is located at the front plate of the cow. London broils, flank steak, and top round steaks are all generally less expensive because they are tough and lean.
On the plus side, they have a great beef flavor! Certain cuts of meat, like flank steak, skirt steak, brisket, and London broil, have distinct lines. When slicing these cuts of meat, either before or after cooking, going against the grain means cutting through those fibers to make the meat more tender and easier to chew. Just lay your London Broil on a rack over a sheet pan and generously season with salt and pepper. Give it an hour to tenderize on the counter. The salt will dissolve into the meat and make it tender.
Internal temperature should read degrees for medium rare and degrees for medium to well done. Allow London broil to rest for 5 minutes before carving. Choose the right cut: Chuck roasts, short ribs, pork shoulders and lamb shanks think fatty and tougher meats become meltingly tender with the moist, low heat of a slow cooker. Leaner cuts like pork tenderloin tend to dry out. Likewise, dark meat chicken — thighs, drumsticks, etc.
The moist heat they provide softens the connective tissue that binds the muscle fibers in the meat, helping it to fall apart more easily.
And when the heat is kept low, as it is in slow cooking, the proteins in the muscle are less likely to overcook, so the meat stays moist as well as tender.
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