Yesterday was January 13, unlucky for some. You might well expect me to discuss yesterday’s unluckee but I won’t. No siree. Something entirely different. But if you’re into symbols, mantras and cusps you may discern a faint link between yesterday’s news and today’s post. Perhaps an “appropriate” link since that adjective just recently got an unexpected work-out and I like to be fashionable.
Vegetarians and especially vegans look away now. This post is unashamedly about meat. My favourite, most flavoursome meat is brisket, hot or cold. But brisket is not appropriate to these piping times. It’s origins – for me – go way back to post-war when it was far cheaper and the days were quieter. These piping times demand something redder and rawer which cannot be simulated with tofu or minced cabbage.
Beef rib. Or in our case beef rib for two. We love it but eat it rarely. For one thing it’s fiendishly expensive. For another it’s so red, so raw is comes close to being uncivilised. Great big boomerang-shaped bones give it bulk.
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Searing. Nine's as far as the hob goes |
First we sear it since that seals in the flavour. Then it’s roasted infernally at 15 minutes per pound and – Lordy – we’d got over 5 lb. You may infer that this leaves it far from “well done” and you’d be right. I know this shocks some people but for them there’s always Spam.
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VR invokes Dick III's last moments |
When it comes to cutting beef rib forget the concept of slicing. It gets hacked and not in a computereque way; the chopping board looks like the Somme. Chewing tends to be noisy. Some new potatoes dolloped in butter and that’s about it.
You expect me to apologise? As I said, we eat it rarely.
Only when it seems to fit the occasion.