oursongfortoday.blogspot.com - You need to become friends with your butcher (and your green grocer and the lady or gentleman behind the counter at your local deli) because they have key information about the produce they are selling.
For example, I was at my local butchers looking for some beef cheeks - but seeing as beef cheeks are the current trend (just as pork belly was a year or two ago) they didn't have any left. So I asked my butcher 'What would cook similar?' ... And he recommended that I try a skirt steak.
I'd never cooked with a piece of skirt steak before, but after the success of this meal I will be proceeding to purchase it again in the future.
PULLED BEEF CANNELLONI
600 grams of skirt steak
120 grams of pancetta, finely chopped
1 brown onion, cut into wedges
1 red onion, cut into wedges
3 cloves of garlic, thinly sliced
1/4 cup of tomato paste
2 cups of red wine
2 litres of beef stock
1 tablespoon of butter
1 tablespoon of flour
1 tablespoon of dried oregano
150 grams of fontina, rind removed
150 grams of grated Parmesan
1 box of cannelloni tubes
Salt and pepper
Heat a medium saucepan (that has a lid and is able to go into the oven) on the stove. Place the steak, pancetta, wedges of onion, garlic, tomato paste, red wine and 1.25 litres of stock into the saucepan and bring to the boil. Place the lid on the saucepan and place in a 180 degree oven for 2 and a half hours.
With half an hour remaining, melt the butter in a small saucepan and then stir in the flour and cook it off for 2 minutes. Add the remaining beef stock into the saucepan a little at a time until you make a smooth sauce. Cut the fontina cheese into cubes and then place into the sauce and stir until it melts. Add the dried oregano and then season with salt and pepper.
Once the beef has cooled enough for you to touch it, pull the beef apart with two forks and then push small amounts into the cannelloni tubes. Lay the tubes in a baking dish, then top with the remaining beef and red wine reduction. Top the dish with the fontina sauce and Parmesan cheese.
Place the baking dish in a 200 degree oven for 30 minutes or until the cheese has melted and is golden.
*if you can't find fontina cheese you can look for taleggio which is another strong-flavoured cheese found in delicatessens or Italian grocery stores (but if you still can't find it, strike up a conversation with the person in the store and ask for something that might be similar).
other source : http://goodfoodweek.blogspot.com, http://stackoverflow.com, http://bbc.co.uk
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