My son doesn't eat much red meat, except Crumbed Schnitzel, & the occasional Eye Fillet. He does however like my meat pies, often complaining there is not enough meat. I can fix that! Usually, I use chuck steak/gravy beef, but this week the Mad Butcher has rump at $9 per kg. Should I use rump, or is gravy/chuck better for these slow cook stews?
cap,
Aug 17, 2:17am
I've had stews made using rump and they are okay but can be a bit dry as they don't have the fat you get in the other cuts. You could cook for less time than usual.
danchop,
Aug 17, 2:21am
id go for the rump too
papariccardo,
Aug 17, 2:21am
That's what scares me too - that rump will not have sufficient marbling in it. No worries - I will stick to good 'ole chuck!
While we are on the subject of beef stews, Master 11 does LOVE Osso Bucco too, but who doesn't? !
darlingmole,
Aug 17, 2:56am
okay, I'll ask ... what's osso bucco?
papariccardo,
Jan 31, 6:47pm
Sliced, bone-in beef shin, covered in flour, pan fried to brown, then casseroled in tomato, onions, herbs, balsamica etc. An Italian peasant dish to die for.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.