Monday, March 13, 2006

The Worst Cuts Are The Cheapest

Last night I made my Beef Oregon, A variation on Boef Bourgognon that highlights the ingredients of my home state. As usual with my recipes, I modified it a bit -- honestly, I usually just go with what I know about a dish in my head, I only commint them to paper/electrons so that I can share them. I left out the rosemary, added parsley, and used a water/flour slurry instead of the butter/flower mix (not quite a roux since it isn't heated) in order to make it leaner, but it still came out really damned good.

One of the things I LOVE about this dish is that it can take the toughest cut of meat, and after cooking it for several hours in an acidic wine-base broth, it will be as tender and succulent as possible -- oh, yes, very tender indeed.

Last night was the first time I made it since The Lad started eating solid foods (and will probably be the last batch until fall -- it's a cool weather dish in my book). He went nuts for it, especially the meat.

The Feared Redhead jokes that our son will have the most discriminating palate of any child around. She teasingly postulated the following conversation:

Other Little Kid: My sandwich is a Peanut Butter and Jelly with the crust cut off! What's yours?
The Lad: Grill-Seared Flank Steak with crimini mushrooms, blue cheese, baby greens, and a mustard vinaigrette on rustic Ciabatta.
Other Little Kid: ........ Want to trade?

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