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Old 06-18-2016, 02:46 PM   #21
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or Beef Tataki or tartare?
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Old 06-19-2016, 05:14 PM   #22
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I know what beef tartare is and no thank you!!!!!!!!

I have always wanted to make a roast like the ones I see in pictures, but I'm afraid I might not like that. So I think with half the beef I will try to make a stew of meat and potatoes and with the second part maybe I will try to make Mongolian beef or beef stroganoff.
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Old 06-19-2016, 05:47 PM   #23
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Sounds like a good setup for an Irish coddle if you ask me, how do you like bacon?

1 lb bacon in strips
2 lb beef cubed
4 onions sliced
4 tbsp flour
black pepper and salt to taste
1 leek with green tops included
2 bay leaves
2 sprigs thyme
1/3 cup fresh parsley
4 chopped garlic cloves
4 cups beef stock
4-6 russet potatoes cubed

broil the bacon until just starting to crisp, drain on paper towels, reserve fat

Toss cubed beef in flour, salt and pepper, brown on medium heat adding bacon fat, if you don't have enough fat, add a olive or vegetable oil. Set aside.

Using same skillet cook onions about 5-7 minutes until soft, but not caramelized.

Layer onions, beef, and bacon together in large casserole or dutch oven. Add chopped leeks, herbs, garlic, and finish with layer of potatoes. Pour stock over all.

Cover and bring to a boil on stove. Transfer to preheated oven at 300 degrees, cook for 45 minutes.

I usually serve this with soda bread.

TBS
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Old 06-20-2016, 05:07 PM   #24
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That sounds good! Except for the leeks. Aren't leeks vegetables? And I'm so allergic to vegetables.
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Old 06-20-2016, 05:46 PM   #25
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Originally Posted by rodentraiser View Post
That sounds good! Except for the leeks. Aren't leeks vegetables? And I'm so allergic to vegetables.
Just think of them as a mild onion
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Old 06-20-2016, 09:18 PM   #26
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I know what beef tartare is and no thank you!!!!!!!!

.
Don't knock it until you've tried it. I got talked into trying carpaccio, which is basically the same as tartare, except sliced instead of chopped up, and LOVED IT!

Also, try the 500 degrees for 5 minutes, then 200 per pound for med rare for roast beef. Slice some of it thin and have a go. You never know and, if you don't like it, you can always sear it in a pan to more done and/or use it in pot pie, stroganoff, etc.
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Old 06-22-2016, 06:07 PM   #27
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Just think of them as a mild onion
OK, onion I can live with.


Quote:
Originally Posted by medtran49 View Post
Don't knock it until you've tried it. I got talked into trying carpaccio, which is basically the same as tartare, except sliced instead of chopped up, and LOVED IT!

Also, try the 500 degrees for 5 minutes, then 200 per pound for med rare for roast beef. Slice some of it thin and have a go. You never know and, if you don't like it, you can always sear it in a pan to more done and/or use it in pot pie, stroganoff, etc.
Um, I won't knock it then, but I still don't think I'm going to try it. Having said that, however, I do enjoy my steak cooked almost rare.
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Old 06-22-2016, 06:19 PM   #28
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Even Stirling, who wants his steak well done, likes steak tartar.
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Old 06-22-2016, 06:38 PM   #29
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I love you guys, but I'm not eating raw egg on raw hamburger. I could if I was starving, but I put beef tartare in the same category as sushi, caviar, and the innards of any sort of animal. Uh-uh.

I was a tremendously picky child and it took me years to eat tacos from Taco Bell, or onions or even peas and tomatoes. I have a lot of acquired tastes now so there's still hope, but honestly, I think I would have to live to 150 to eventually want to try the previously mentioned. It's like drinking a glass of milk. People don't always understand, but milk to me tastes like something dead smells and I would no more try almond milk than any of you would consider drinking gasoline, even if someone told you how good it tasted.

I sure do appreciate the beef suggestions, though, and I am surely going to give that Irish coddle a try.
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Old 06-22-2016, 07:53 PM   #30
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That sounds good! Except for the leeks. Aren't leeks vegetables? And I'm so allergic to vegetables.
I'm just curious RT. What are your allergic symptoms when you eat vegetables? Actually, I've never heard of anyone allergic to an entire food group.
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