Butcher advice - GYR meat
Our cook recommends the best recipes for gyr meat
STRIPLOIN CHAIN ON
Perfect for Barbecue!
For cooking, adjust according to the thickness of the meat and the degree of cooking you prefer; the best result is when the meat inside is rosy but not too cooked and dry . When turning the meat, be careful not to prick it, to avoid spilling its liquids. Remove the meat from the heat, let it "relax" for a few moments and then, with an oblique cut, reduce it into slices about a couple of cm thick . Arrange the slices of meat on the rocket and cherry tomatoes, which you will have cut into quarters; if the cut is for you peppery according to your tastes, add salt and sprinkle with extra virgin olive oil, otherwise put all the seasonings on the table and let each diner serve as you see fit.To prepare the cut, start by removing from the refrigerate the piece of meat (sirloin or entrecote) at least an hour before , so that when cooking it is no longer cold but at room temperature; heat a cast iron pan well, add a few grains of coarse salt , and place the meat , which you will cook for 5 minutes on each side.
CUBE ROLL
For Barbecue lovers
Melt 30 g of butter in a saucepan, add 1.7 kg of Piedmontese walnut and brown it on all sides. Season with salt, add 1 clove of garlic, some thyme, 1 sprig of rosemary and 1 bay leaf and sprinkle with half a glass of white wine. Cook covered for 2 hours at very low heat. 2) In the meantime, clean 150 gr of chicken livers and cut them into pieces. Remove the meat from the saucepan, remove all the aromas and transfer the sauce to a saucepan. Heat it, add the chicken livers, 2 small onions in small pieces and a bit of thyme and rosemary and cook for 2-3 minutes. 3) Work the remaining butter with 2 tablespoons of flour, add it to the livers and let it melt, stirring with a wooden spoon. Wet with 1 small glass of Marsala and cook for another 5-6 minutes. Remove the herbs, blend everything and serve the sauce obtained with the sliced meat.
SHOULDER COVER
Roasted or braised
The first step of the original braised recipe is to let the meat rest for 12 hours immersed in wine with vegetables and herbs, preferably in the refrigerator. - Then filter the wine and keep it aside: "One of the most common mistakes is to throw away the wine used to rest the meat and use a new bottle for cooking; instead, using the same, and preserving the same vegetables, the final result will be much tastier ". - Discard juniper berries, bay leaves and rosemary and finely chop (or mince in a mixer) the vegetables soaked in wine. - In a high-sided saucepan, cook the sauce until it has browned. Then remove the vegetables from the pot and set them aside. - In the remaining oil, brown the piece of meat over high heat. - When the meat is externally colored, add the sauté and the red wine you had kept aside, two bay leaves, two juniper berries, nutmeg, salt and pepper to the pan. - Lower the heat, cover with a lid and cook over medium heat for 3 hours. - At the end of cooking, let the braised rest for an hour: "After the long cooking - tells Nicolò - the meat always needs to stabilize to be enjoyed at its best". - Cut the braised meat into slices and season with the heated sauce.
RUMP TAIL FAT ON
Roast or Barbecue
Get the butcher to prepare a calf pocket open on one side. Start by preparing the filling. In a bowl, combine the two types of minced meat with the ham, the chopped parsley, the eggs, the Parmesan, the sandwich soaked in milk and well wrung, salt and pepper. Mix all the ingredients very well and with this mixture fill the pocket evenly so that it is not too full and swollen because it could break during cooking. Sew the open side with needle and kitchen string with dots. Brown the oil in a pan with a clove of garlic and then add the pocket to be browned on all sides (about a couple of minutes per side). Sprinkle with a glass of wine and when the alcohol has evaporated, add the tomato puree. Add salt and cook with the lid on low heat for about 2 hours, turning the meat occasionally. If the tomato sauce turns out too much during cooking, add a glass of hot water. When it is cooked, let the pocket cool, cut it into slices and serve with the sauce.
EYE ROUND FAT ON SKIN ON
Very tasty
Italian Carpaccio with rokka salad and parmesan cheese
CHUCK TENDER
Roast
The first, very important phase of preparation is that of marinating. After having thoroughly washed the vegetables and cut them into pieces, place them in a container together with the spices and aromatic herbs: mix, add salt according to your personal taste and add the meat. Finally pour the wine, cover with a lid and let it marinate for at least twelve hours during this time. Keep the container in a cool, dry environment, but if it is very hot in the house, it is preferable to let the braised meat marinate in the fridge. Once the marinating time is over, the meat must be drained and the vegetables chopped into even smaller pieces to fry in a pan with a drizzle of oil and butter. brown for a few minutes over high heat. In a separate container, instead, filter the rest of the marinade wine dressing and pour it into the pan: adjust the heat, lowering the heat, cover with the usual lid and cook for a long time, minimum for a couple of hours. The more time you spend marinating or cooking, the tenderer and tastier the meat, so don't rush: braised wine is a dish to be made only when you have time to devote to cooking, or in any case you have to prepare it with a lot of advance. When a couple of hours have passed, turn off the heat, take the vegetables with a sieve, place them in the blender and blend until you obtain a homogeneous mixture that you will pour into the pan again with the meat. Continue cooking for an hour or more: the time depends in part on the size of the piece of meat, partly on its hardness, as for the salt, instead, from time to time taste the vegetables and adjust them according to your taste.
HEEL MUSCLE WITHOUT GOLDEN COIN
Boiled
Boiled meat is not the same as boiled meat. We talk about boiled if the meat is put in the pot when the water is already boiling, we speak of boiled when the meat is immersed in cold water and then everything is brought to a boil. The purpose of the boiled meat is to obtain a savory broth, to which carrots, potatoes, onions, tomatoes and various odors are added in preparation. In this case the meat should be immersed in a large pot full of cold water, cooking slowly. For this you will need cuts of meat that can withstand long cooking times. From time to time, using a spoon, remove the white fat that will rise to the surface. The boiled meat will release its juices in the water: it is from there that the unique flavor of the broth, decidedly more intense, that you can use to cook pasta or ravioli, or even to make risotto, comes. The meat will serve as the second. In boiled meat the raw material instead keeps intact most of its flavors by not giving them. The first rule is to initially bring water to a very high temperature. In this way the albumins of the superficial states of the meat are coagulated by the effect of heat and prevent the exit of the internal substances which give flavor and softness. The duration of the cooking of the boiled meat is about 3 hours at very slow boiling: the turbulence of the boiling would fray the fibers and make the meat stringy.