Tom kerridge treacle beef - With this not-quite-spring, not-quite-yet-summer weather, it can be tricky knowing what to cook for guests, but this Tom Kerridge Treacle Beef classic may just be the answer...
Mr. Kerridge could well lay claim to the title of 'Comfort Food King', but his Black Treacle-cured fillet of beef offering certainly packs a punch if you're looking for something a little different for an upcoming dinner party.
Click here to see the full recipe on the BBC Food website
The Reluctant House Dad says, " Roast beef is on the menu at most of the pubs where I live. Unfortunately, profit margins force them to use cheaper cuts, like topside which, though tasty, can be very tough and stringy.
At home, I use a forerib of beef for a special family lunch. It ain’t cheap, but my word, it’s worth it. But then I read an interview with big Tom Kerridge, whose ‘Proper Pub Food’ programme is being shown on BBC2 right now.
He said he prefers middle-cut fillet for his roast beef. There’s less waste and the texture is divine. But to give what can be a quite bland-tasting cut superb flavour, he steeps the beef in a cure of black treacle mixed with water for 24 hours.
And so off I skipped to my local butcher to source a fillet for this incredible proper pub treat. The beef was expensive – £40 for 800g, but it served four people, with some leftover for amazing roast beef and English mustard sandwiches the next day.
I know what you're thinking and yes, fillet is an expensive cut of beef, but I certainly think it's worth it for the wow factor when you plate up the perfectly pink, melt in the mouth meat!"
You can find the rest of the review here: http://reluctanthousedad.com/2013/10/20/tom-kerridges-black-treacle-fillet-of-beef/
Click here for all our latest vacancies: Chef Jobs
Mr. Kerridge could well lay claim to the title of 'Comfort Food King', but his Black Treacle-cured fillet of beef offering certainly packs a punch if you're looking for something a little different for an upcoming dinner party.
Click here to see the full recipe on the BBC Food website
The Reluctant House Dad says, " Roast beef is on the menu at most of the pubs where I live. Unfortunately, profit margins force them to use cheaper cuts, like topside which, though tasty, can be very tough and stringy.
At home, I use a forerib of beef for a special family lunch. It ain’t cheap, but my word, it’s worth it. But then I read an interview with big Tom Kerridge, whose ‘Proper Pub Food’ programme is being shown on BBC2 right now.
He said he prefers middle-cut fillet for his roast beef. There’s less waste and the texture is divine. But to give what can be a quite bland-tasting cut superb flavour, he steeps the beef in a cure of black treacle mixed with water for 24 hours.
And so off I skipped to my local butcher to source a fillet for this incredible proper pub treat. The beef was expensive – £40 for 800g, but it served four people, with some leftover for amazing roast beef and English mustard sandwiches the next day.
I know what you're thinking and yes, fillet is an expensive cut of beef, but I certainly think it's worth it for the wow factor when you plate up the perfectly pink, melt in the mouth meat!"
You can find the rest of the review here: http://reluctanthousedad.com/2013/10/20/tom-kerridges-black-treacle-fillet-of-beef/
Click here for all our latest vacancies: Chef Jobs
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