Cooking Beef Knuckle - Help!
Discussion
My local butcher had some beef knuckle steaks on special, so I bought 4. First problem is, I have no idea where beef knuckle is cut from. An american site said it was also known as sirloin, but I can't find anywhere to validate (butcher was busy so didn't have time to chat!)
So what do I do with it? Any ideas on recipes and how to get the best out of it? Thanks
So what do I do with it? Any ideas on recipes and how to get the best out of it? Thanks
Nice to see you went to the butchers.
The knuckle steaks are best braised in the oven, it comes from the back of the thigh. lovely tender meat with just a little sinew though it.
If it's thin enough they can be fryed, the catering trade use the "thick" as I call it for roasting as topside tends to be too expensive.
The knuckle steaks are best braised in the oven, it comes from the back of the thigh. lovely tender meat with just a little sinew though it.
If it's thin enough they can be fryed, the catering trade use the "thick" as I call it for roasting as topside tends to be too expensive.
Edited by Changedmyname on Wednesday 2nd January 15:17
Changedmyname said:
Nice to see you went to the butchers.
The knuckle steaks are best braised in the oven, it comes from the back of the thigh. lovely tender meat with just a little sinew though it.
If it's thin enough they can be fryed, the catering trade use the "thick" as I call it for roasting as topside tends to be too expensive.
Cheers chap. will give it a go tomorrowThe knuckle steaks are best braised in the oven, it comes from the back of the thigh. lovely tender meat with just a little sinew though it.
If it's thin enough they can be fryed, the catering trade use the "thick" as I call it for roasting as topside tends to be too expensive.
Edited by Changedmyname on Wednesday 2nd January 15:17
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