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Old 02-22-2005, 11:14 AM   #11
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Rainee
We don't have 'round' either! Or not so far as I've ever seen in a butcher's window....

Is it from the rump or where?

Here's an Orkney website that lists our most popular cuts - and the English have a slightly different way of butchering meat - in Scotland, we closely follow the French cuts - for instance we have gigot (jeego) lamb chops, but they are not available in England!

http://www.orkneyorganicmeat.co.uk/prices.htm
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Old 02-22-2005, 11:24 AM   #12
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Maybe this will help. Look at section 5.

http://www.beef.org/documents/BME_chart.pdf
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Old 02-22-2005, 08:50 PM   #13
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Ok, here's what I have:

Tequila Marinated London Broil
Yield: 8 servings

1 jalapeno pepper, seeded
1 clove garlic
1 c tequila
1 cup teriyaki sauce
¼ c sesame oil, optional
¼ c Worcestershire sauce
¼ t kosher salt
¼ t freshly ground black pepper
3 ½ # London broil
Cilantro leaves, for garnish

In a blender, combine all ingredients except London broil. Process until smooth. Place London broil in a non-reactive container and pour marinade over top, turning it to coat. Refrigerate for at least 4 to 6 hours before cooking. Preheat grill to high. Place London broil on white hot grill, and cook for 4 to 5 minutes on each side, flipping the steak 4 times (cooking time will vary with thickness of the steak). Let steak rest for at least 10 minutes before thinly slicing against the grain of the meat and on a bias for wide but thin slices. Garnish with fresh cilantro.

The following recipes all come from The Dinosaur BBQ Cookbook, which is a major input into the meals we serve at work. I've made this at home and at work, and believe me, it's GOOD! We cheat, and use brisket, however.

Grilled Creole Spiced London Broil with Horseradish BBQ Sauce
Yields: 6 servings

1 London Broil, Flank Steak, or Top Round Steak, 2 - 2 ½#
¼ c olive oil
1 T Worcestershire
2 T soy
2 T Creole Seasoning

For the beef: Needle the beef with a fork, stabbing it all over. Make a wet rub from the oil, Worcestershire, soy, and Creole seasoning, and rub the mixture into the beef vigorously. Marinate 4 hours, or all day (preferred).
Rub the marinade from the beef, and cook to desired doneness. To serve, slice thinly across the grain, saving any juices to stir into the sauce. Spoon the sauce over the meat and serve.

Horseradish BBQ Sauce

¼ c olive oil
½ c chopped red bell pepper
½ c chopped red onion
Pinch of Kosher Salt
1 t + 1 pinch of black pepper, in all
4 T garlic, chopped
1 ¼ c Mutha Sauce
¼ c Worcestershire sauce
½ t ground cumin
2 - 3 T prepared horseradish
½ t molasses

Heat the oil in a saucepan. Fry the onions and peppers until soft, seasoning with a pinch of salt and pepper. Throw in the garlic and cook another minute to soften it a bit. Blend in the remaining black pepper, Mutha Sauce, Worcestershire, horseradish, cumin, horseradish, and molasses. Simmer until flavors marry, about 20 minutes. Serve hot.
Note: You can puree this sauce for a smoother consistency.

Mutha Sauce
Yields: 3 - 3 ½ c

2 T vegetable oil
½ c minced onion
¼ c minced green pepper
1 small (canned) jalapeno pepper, seeded and minced
Pinch each salt and black pepper
1 T minced garlic
One 15 oz can tomato sauce
1 c Heinz ketchup
½ c water
¼ c + 2 T Worcestershire sauce
¼ c cider vinegar
2 T lemon juice
2 T molasses
2 T cayenne pepper sauce, such as Louisiana Brand Hot Sauce
2 T spicy brown mustard
¼ c + 2 T c dark brown sugar, packed
1 ½ t chili powder
1 t coarsely ground black pepper
¼ t ground allspice
1 ½ t liquid smoke, optional

Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños, and give them a stir. Season to taste with salt and pepper, and cook until soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the liquid smoke. Bring to a boil, then lower the heat to a simmer. Simmer for 10 minutes. Swirl in the liquid smoke and let the sauce cool. Cover and refrigerate.
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Old 02-23-2005, 03:52 AM   #14
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Quote:
Originally Posted by Rainee
Maybe this will help. Look at section 5.

http://www.beef.org/documents/BME_chart.pdf
Thanks for that info, Rainee - I think it might be what we call 'rump' steak and silverside.
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