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Beef

Red Wine Mushroom Risotto (15 of 16)THIRD PLACE! I don’t do third place when it comes to my cooking. When the weekend comes around in our house, I am master of the kitchen. I rule. What I say goes and everybody likes what I produce. Possibly because there is no competition but that is another story. But there was little I could do in this instance. Shockingly, the Wife and Stefan both conspired against me….

Steak FritesFor a while now, I have been planning to cook the simple French classic of Steak Frites (steak and chips to you and me). As chance would have it, I was out and about and called to see the new James Whelan Butcher shop in the Avoca store just off the Naas Road outside Dublin. I was lucky enough to bump into Pat Whelan, son of James and the driving force behind the growth of the business. We had a good chat and Pat’s passion for Irish beef and all Irish farmed food really drove the conversation.

Osso Buco“So, what’s your blog all about Conor?” 

“It’s a food blog”

“Oh! You write about cooking. What’s it called?”

“One man’s meat.”

“I see. So you focus only on meat dishes. Is that right?”

“No. I do a range of stuff. I do a fair bit of fish and some desserts and so on and meat, of course.”

“Why’d you call it One Man’s Meat then?”

So wandered a recent conversation. I stoutly defended my right to call it what I like and I went on (at some length, no doubt) to labour the point of the “One man’s meat is another man’s poison.” analogue. Meaning the blog was not for everyone and perhaps it was not for him. I reckoned I put the guy in his place. He was being pretty pedantic and, I suspect, winding me up a little. 

Beef chiliNothing is likely to upset a Texan more than telling him you can cook a better chili than he can. No doubt, his recipe will have been passed down through generations of trail hardened cow-pokes. The exact mix of chili, the cuts of meat to use and the number of cans of beer are all closely guarded family secrets. They demonstrate their culinary prowess by boiling up great pots of the stuff on the back of pick-up trucks while downing slabs of beer, tipping back their ten gallon hats and belching to each other. Or so I hear…

Beef Ribs with Ancho Chili Rub (8 of 9)For those of you that don’t know the story of Richard McGary’s combination of extreme fun and generosity, you need to read about the McGary Chili Challenge. For those of you who do know the story, you will appreciate that there was plenty in that food parcel. Given the continuing downbeat economy in Europe, I need to let you all know that we are very happy to receive such gifts in Ireland. Particularly, if they are as well thought out as Richard’s.

Italian-meatballsPretty aggressive headline, don’t you think? There are a couple of reasons for this. Reason number one is because that’s what the people around the table told me. Reason number two is that I want some reaction. I am fed up reading recipes for meatballs (and all sorts of other stuff) that just can’t be any good. In my research for this post, I came across one recipe that recommended boiling the meatballs in the sauce for three hours. Fine if you want to fire them out of a canon to sink a ship but not much use if you want to eat them. Get real. 

IMG_8146Over a year ago, I posted about my home-made burger. On reflection, I have to admit that there was little to make it stand out from the crowd. Time for a big rethink. Time for a reheat and while I’m at it, time for a challenge. There are over 300 million of you out there who believe that you make the best burgers in the world. Yes, Americans, I’m talking about you. You certainly make and eat the most burgers, consuming over 40,000,000,000 of them each year. Yes, forty billion burgers. But the best? I doubt it. Not withstanding the growing horse meat scandal across Europe, that will run for donkey’s years, we have the better ingredients here in Ireland. 

Beef Short RibsSorry about the long headline but I have been talking to my butcher. He tells me that beef short ribs or Jacob’s Ladder, as it is known in trendier spots, is becoming quite chique. If the normal rules of economics prevail, prices will rise as popularity increases. So, don’t cook it. We want to avoid inflation here in Ireland. Things are bad enough. It is not as nice as it looks so don’t cook it. Please. 

Engineered cottage pieMy recent fish pie with waves post has inadvertently reignited an old controversy. Not the lamb v beef cottage / shepherds pie polemic but something I had not foreseen. It started pretty innocuously. At work, Matt started out being quite complementary about my wavy topped fish pie. This led to a discussion about the right toppings for different pies. The conversation moved around the office but agreement was not reached. I now need to make a stand and draw up the definitive set of rules. 

Beef ribsThe other evening, I was ruminating about what to cook for Sunday dinner. I was thinking of doing something totally Irish and I had got as far as deciding on beef ribs when my musings were interrupted by the Wife;  “Whiskey, Honey?” she asked with her usual economy of language. “Yes” I replied as inspiration dawned, “That’ll do it”. So I enjoyed a glass of Bushmills and plotted Sunday’s feed. 

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