Odd combo of nice meat- what to do?
Discussion
I struggle with silver/topside. Unless I roast it rare and slice thinly I can't really find a use for it. Possibly braised really slow and very, very low then shredded to make a ragu or pasta filling.
For the venison liver, add onion gravy with crispy smoked streaky, mash and greens.
Sirloin is either steak and chips for you or a beef stroganoff for two.
For the venison liver, add onion gravy with crispy smoked streaky, mash and greens.
Sirloin is either steak and chips for you or a beef stroganoff for two.
My lovely MIL makes something called 'nummelly' beef with topside and its amazing.
Her instructions are as follows. Sear the topside, the simmer in pan of water until cooked. Remove. Cool. Slice. Let pan of water cool, remove floating fat, use stock to make gravy, meat and gravy in a dish and re-heat in oven.
I don't know what she does,but its bloody amazing!
Nummels - its a Scottish word, nummels are little bits, its nummelly as it falls apart.
Her instructions are as follows. Sear the topside, the simmer in pan of water until cooked. Remove. Cool. Slice. Let pan of water cool, remove floating fat, use stock to make gravy, meat and gravy in a dish and re-heat in oven.
I don't know what she does,but its bloody amazing!
Nummels - its a Scottish word, nummels are little bits, its nummelly as it falls apart.
21TonyK said:
I struggle with silver/topside. Unless I roast it rare and slice thinly I can't really find a use for it. Possibly braised really slow and very, very low then shredded to make a ragu or pasta filling.
For the venison liver, add onion gravy with crispy smoked streaky, mash and greens.
Sirloin is either steak and chips for you or a beef stroganoff for two.
Liking all of that.For the venison liver, add onion gravy with crispy smoked streaky, mash and greens.
Sirloin is either steak and chips for you or a beef stroganoff for two.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff