recipes from the butcher's guide to well-raised meat

8/6/2019 Recipes From the Butcher's Guide to Well-Raised Meat

1/7


2/7
http://www.borders.com/online/store/TitleDetail?defaultSearchView=List&LogData=%5Bsearch%3A+44%2Cparse%3A+193%5D&cm_mmc=CJ-_-2193956-_-2665379-_-88x31+logo&type=1&searchData={productId%3Anull%2Csku%3Anull%2Ctype%3A1%2Csort%3Anull%2CcurrPage%3A1%2CresultsPerPage%3A25%2CsimpleSearch%3Afalse%2Cnavigation%3A5185%2CmoreValue%3Anull%2CcoverView%3Afalse%2Curl%3Arpp%3D25%26view%3D2%26type%3D1%26page%3D1%26kids%3Dfalse%26nav%3D5185%26simple%3Dfalse%26sku%3D9780307716620%2Cterms%3A{sku%3D9780307716620}}&storeId=13551&catalogId=10001&sku=0307716627&ddkey=http:SearchResults&cmpid=pub-rh-1117http://itunes.apple.com/us/book/isbn9780307716620http://books.google.com/ebooks?as_brr=5&q=9780307716620http://www.amazon.com/gp/product/0307716627?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0307716627http://www.indiebound.org/book/9780307716620http://search.barnesandnoble.com/The-Butchers-Guide-to-Well-Raised-Meat/Joshua-Applestone/e/9780307716620?afsrc=1&isbsrc=Y&r=1&cm_mmc=Random%20House-_-RandomHouse.com%20Outbound%20Link-_-RandomHouse.com%20Outbound%20Link-_-RandomHouse.com%20Outbound%20Link


3/7

Unless you pay close attention, grilling is perhaps the quickest way to ruin pastured

beef. It is always leaner than its conventional cousins, requiring a delicate balance

of heat and timing, and a lot less latitude as far as cooking times go. You cant

throw it on the grill and walk away. Grilling may be sexy, but we beg, we plead, we

cajole customers to follow our instructions: pan-sear and finish it in the oven. Our

favorite steak is dry-aged top sirloin at least 1 inches thick. With a thinner steak,

dont transfer to the oven.

Preheat the oven to 300F.

Bring to room temperature, then salt each side of the steak and let it sit for 5 to

10 minutes before cooking.

Heat an ovenproof pan (French steel or cast iron is preferred) over high heat until it

starts to smoke (oil is not necessary, but add a tablespoon of organic canola oil if

you like).

Sear the steak in the hot pan for 2 minutes per side. (Never use a fork to turn the

steak; use your fingers or tongs.)

Put a splash of olive oil, a pat of butter, a dollop of bone marrow, or a mixture on

top of the steak.

Transfer the pan to the oven.

Cook for 4 to 8 minutes to desired doneness (it depends on the steak, so go by

internal temperature, not timewe recommend 120F for a perfect medium-rare).

Take the pan out of the oven, place the steak on a cutting board, and let it rest for

5 minutes.

Slice and serve.

COOKING THE PERFECT STEAK


4/7

QUICK LAMB MEATBALLS

Everyone who visits our house on a regular basis has these meatballs at least once. Served with

pita, a green salad, Israeli couscous, and a yogurt sauce, this is one of Jessicas go-to meals:

quick, cheap, and easy to make. If you have the time, grind your own meat; its easy when you

use a KitchenAid with an attachment. Start with a not-too-lean cut like shoulder (remember, fat

is flavor). Cut the meat into small chunks, discarding any hard pieces of fat or sinew. If all youhave is a food processor, then process, pulsing the machine on and off a couple of times to get the

consistency you need (you may have to run the grind through again if you are using a stand

mixer). If you want to get fancy, throw a small onion or garlic in with the meat as you grind it.

SERVES 4

1 pound ground lamb (shoulder or stew

meat)

2 garlic cloves, minced2 tablespoons chopped fresh cilantro

(optional)

2 teaspoons harissa (see Note)

1 teaspoon kosher salt

teaspoon freshly ground black pepper

Yogurt Sauce (recipe follows)

Note:

Harissa, a North African spice paste,varies from region to region, so there is no de-

finitive recipe, but a mixture of 1 teaspoon

ground cumin, teaspoon ground chile, and

1 teaspoon smoked paprika is a good substitute.

Preheat the oven to 350F.

In a large bowl, combine the lamb,

garlic, cilantro if using, harissa, salt, and

pepper. Roll 1-tablespoon balls betweenyour palms and place on a rimmed

baking sheet.

Set a large ovenproof pan over

medium heat. When the pan is hot, add

the meatballs and sear on all sides, 3 to

5 minutes total. Transfer to the oven and

cook the meatballs for 4 to 6 minutes,until the insides are pink and the out-

sides are golden brown. Transfer to a

serving dish, drizzle yogurt sauce over the

top, and serve.

YOGURT SAUCE

MAKES ABOUT 1 CUP

1 cup plain yogurt

2 tablespoons chopped fresh cilantro or

mint (optional)

1 teaspoon harissa

A squeeze of lemon juice

Salt and freshly ground black pepper

In a medium bowl, combine the yogurt,

cilantro if using, harissa, and lemonjuice; season with salt and pepper. Whisk

until the yogurt is thin and creamy. Keep

in the refrigerator for up to 7 days.


5/7

FLANKEN, FLEISHERS STYLE

We marinate very few things at the shop; we dont want to overmarinate and lose the true flavor

of the meat. We prefer that our customers do it themselves. Flanken (or short ribs cut Korean

barbecue style) is one of the few exceptions. It takes well to marinating, so you can leave the ribs

in the marinade for up to 12 hours without losing that big, beefy taste.

Flanken has a funny place in our hearts. It appeals to both our Jewish sides and our foodie

natures. Most older balabustas,or Jewish housewives, know flanken (a Yiddish term for flank,

or side) as a flavorful, inexpensive cut to be braised. A good Jewish cook didnt dare serve borscht

without a good chunk of flanken in it to add that earthy, rich feel. For years we were traumatized

by this cut; older Jewish women would walk into our store and order flanken. We would say,

Short ribs, right? and get berated. Sometimes we would be able to convince them that we were

talking about the same thing. Its the same bones, but a different cutflanken is cut horizontally

across the rib plate so that you get long, thin pieces of meat studded with many ribs. More recently

foodies have been ordering this cut and grilling it Korean style. They call it kalbi.Given thechoice between borscht (which, according to my grandmothers recipe, is meat cooked until it is

tasteless accompanied by mushy beets) and kalbi,I go Korean every time. SERVES 4

4 to 6 garlic cloves, minced

1 (1-inch-long) piece fresh ginger, peeled

and grated

cup soy sauce

cup mirin cup rice vinegar

cup canola oil

2 tablespoons pure maple syrup

2 tablespoons toasted Asian sesame oil

1 tablespoon Asian chili sauce, such as

Thai Sriracha or Korean gochujang

3 pounds flanken, cut 1 inch thick,

2 to 3 ribs across

cup chopped fresh cilantro

2 tablespoons toasted sesame seeds

1 teaspoon kosher salt1 head butter lettuce (optional)

cup coarsely chopped scallions (white

and green parts)


6/7

Put the garlic to taste, ginger, soy sauce,

mirin, vinegar, canola oil, maple syrup,

sesame oil, and chili sauce in a bowl and

mix well. Pour the marinade into a thick,

sealable bag, place the flanken in thebag, and marinate for 30 minutes at

room temperature, or up to 12 hours in

the refrigerator.

Heat a grill to high. Oil the grill

grates. Remove the meat from the mari-

nade and put it on the grill; reserve the

marinade. Grill the meat until done,

about 3 minutes on each side. Be carefulnot to burn the ribs; the high sugar con-

tent of the marinade makes them char

easily. Transfer the ribs to a platter and

set aside.

Pour the reserved marinade into a

saucepan set over high heat. Bring it to aboil and cook until it becomes thick and

syrupy.

To serve, drizzle the flanken with the

reduced marinade and sprinkle with the

cilantro, sesame seeds, and salt. To eat,

pull the meat off the bones, wrap it in

lettuce leaves if using, and sprinkle with

scallions.


7/7
http://www.borders.com/online/store/TitleDetail?defaultSearchView=List&LogData=%5Bsearch%3A+44%2Cparse%3A+193%5D&cm_mmc=CJ-_-2193956-_-2665379-_-88x31+logo&type=1&searchData={productId%3Anull%2Csku%3Anull%2Ctype%3A1%2Csort%3Anull%2CcurrPage%3A1%2CresultsPerPage%3A25%2CsimpleSearch%3Afalse%2Cnavigation%3A5185%2CmoreValue%3Anull%2CcoverView%3Afalse%2Curl%3Arpp%3D25%26view%3D2%26type%3D1%26page%3D1%26kids%3Dfalse%26nav%3D5185%26simple%3Dfalse%26sku%3D9780307716620%2Cterms%3A{sku%3D9780307716620}}&storeId=13551&catalogId=10001&sku=0307716627&ddkey=http:SearchResults&cmpid=pub-rh-1117http://itunes.apple.com/us/book/isbn9780307716620http://books.google.com/ebooks?as_brr=5&q=9780307716620http://www.amazon.com/gp/product/0307716627?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0307716627http://www.indiebound.org/book/9780307716620http://search.barnesandnoble.com/The-Butchers-Guide-to-Well-Raised-Meat/Joshua-Applestone/e/9780307716620?afsrc=1&isbsrc=Y&r=1&cm_mmc=Random%20House-_-RandomHouse.com%20Outbound%20Link-_-RandomHouse.com%20Outbound%20Link-_-RandomHouse.com%20Outbound%20Link

recipes from the butcher's guide to well-raised meat

Documents