"Sunday" Roast Beef from Australian butchers
#16
Lost in BE Cyberspace
Joined: Oct 2005
Location: Hill overlooking the SE Melbourne suburbs
Posts: 16,622
Re: "Sunday" Roast Beef from Australian butchers
I've had BSE loads of times and it was no less iinconvenient than a cold.
#17
Re: "Sunday" Roast Beef from Australian butchers
[QUOTE=freebo;8599132]OK, so we've only been here a few weeks so sometimes things don't go as planned...
Last week we walked into a butcher, asked for some beef to roast for Sunday lunch and it was the best we've had in years. This week o/h asks for Silverside in a different butcher and we just had a Sunday roast made from what I think is known here as "Corned Beef", i.e. after roasting it was pink/red all the way through, tasted salty and had rubbery texture I'm sure a little in a sarnie with salad would have been nice it wasn't roast beef!
When you want a joint of beef to make Sunday dinner/roast roast, what do you ask for, please!
Thanks![/QUOT
Yes the silverside is not to be recommended for a roast and the 'corned' beef joints are for pot roasting only. The eye fillet and rib joints are lovely as would be a tied rump. But if you arent able to go that far with the cash that week then a 'Blade' would be a good suggestion. The only downside with a blade is there is usually a thin erm, layer of gristle stuff (for want of a better word). dont let that put you off though, as cooked properly it usually melts considerably and will not spoil the lovely flavour of the joint. Ask your butcher about it before you decide.
Last week we walked into a butcher, asked for some beef to roast for Sunday lunch and it was the best we've had in years. This week o/h asks for Silverside in a different butcher and we just had a Sunday roast made from what I think is known here as "Corned Beef", i.e. after roasting it was pink/red all the way through, tasted salty and had rubbery texture I'm sure a little in a sarnie with salad would have been nice it wasn't roast beef!
When you want a joint of beef to make Sunday dinner/roast roast, what do you ask for, please!
Thanks![/QUOT
Yes the silverside is not to be recommended for a roast and the 'corned' beef joints are for pot roasting only. The eye fillet and rib joints are lovely as would be a tied rump. But if you arent able to go that far with the cash that week then a 'Blade' would be a good suggestion. The only downside with a blade is there is usually a thin erm, layer of gristle stuff (for want of a better word). dont let that put you off though, as cooked properly it usually melts considerably and will not spoil the lovely flavour of the joint. Ask your butcher about it before you decide.
#19
Re: "Sunday" Roast Beef from Australian butchers
I'd certainly be interested to know how many frozen economy burgers you've had back in the day.