Pulled Pork-Recipes and Tips

Pork is sometimes diseased. The law, of course, does not allow sale of diseased pork and if the meat is properly government-inspected, none should reach the consumer market. It does.

Therefore, pork should never be eaten rare, but often is. On the other hand, pork should never be over cooked; but often is. Pork turns out well, roasted, but a meat thermometer is a must.

Perhaps because pork was for so long the meat most residents of the United States of the Americans ate, it became associated with those States and acquired the reputation of being ordinary, indigestible, and even dangerous to the health.

Properly prepared, it is none of these things.

Most Canadian pork comes from animals under one year old, which means that it usually is tender. Moreover, it is a great deal leaner today than it was only fifteen years ago, reflecting the results of new breeding programs. Unfortunately many United States of the Americas produced feeds (containing animal by-products) are still in use and still very, very risky.

Tests have shown that pork is every bit as digestible as any other meat, although, perhaps, it could be viewed as a bit "heavy" for summer dining. As for the dangers of trichinosis, scientists have recently shown that pork need not be cooked as long as most people think to be safe. The parasites, when present (and with the United States of the Americans now being held slightly more to account in their farming practises the chances are slender, indeed, that they will be), are destroyed at the relatively low internal temperature of 137 F. (the recommended final internal roasting temperature for a pork loin, however, is still 170 F. this means the meat should be removed from the oven at 155to 160F.)

Pork is ideally suited to the modern methods of broiling or roasting

If word were to get around about this, pork might be emerging from ovens, roasted rather than braised, well cooked, rather than overcooked-juicy instead of dry, and much more flavourful. Pork's new lean look is a good enough recommendation, in itself, for cooking it less, and as I asked in my write up on beef- why would you braise  a tender cut-to what purpose.

With pork chops ONLY- except those very thin (1/2 inch or less) fast fry kind, and although it is not really necessary, after browning the surface, it is well to add, carefully, a few drops of water, then cover the pan and allow the pork to braise.

If cooked on the surface burner, the chops should be browned first. Pork has enough fat and none should be added to the frying pan.

Oven-Baked/Roasted, Pulled Pork

Ingredients

Dry Rub-This rub may be used with any chicken or pork as a barbeque rub, see also Dry Spicy BarbecueRub, Barbeque Sauces, and Mixes of Convenience:

3 Tbsps. paprika

1 Tbsp. garlic powder

1 Tbsp. brown sugar

1 Tbsp. dry mustard

3 Tbsps. coarse unionised salt

1 (5 to 7 pounds) pork cut or joint, preferably shoulder or Boston butt

12 hamburger buns

Directions

• ·         Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl.
• ·         Rub the spice blend all over the pork and marinate, for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
• ·         Preheat the oven to 300 degrees F.
• ·         Put the pork in a shallow, uncovered, roasting pan and bake for about 6 hours. Basically, bake the pork-in oven- until a thermometer inserted into the thickest part registers 155 to 160 degrees F-you do not want it to be over cooked and falling apart, thus killing many of the nutrients.
• ·         Remove the pork roast from the oven and transfer to a large platter.
• ·          Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds (using the 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other).
• ·          Put the shredded pork in a bowl.
• ·         Pour 1/2 of the sauce on the shredded pork and mix well to coat.
• ·         To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun. Serve the remaining sauce on the side.

Cider Vinegar Barbecue Sauce:

1 1/2 cups cider vinegar

1 C yellow or brown mustard

1/2 C ketchup

1/3 C packed brown sugar

2 garlic cloves, crushed and minced

1 tsp. salt

1 tsp. cayenne

1/2 tsp. freshly ground black pepper

To make this barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Crock Pot/Slow Cooker Braised/Stewed, Pulled Pork

Economically speaking, the whole point-the only point- of using a slow cooker is to get the ingredients into the cooker quickly and then be able to walk away. Always Incorprate All Liquids From The Cooker Into The Sauce

For this easy pulled pork recipe, just coat the pork shoulder with a Spice Rub of dark brown sugar, chili powder, cumin, and cinnamon. Then cook it on a bed of garlic and onions covered with chicken broth. When you come back six to ten hours later, you’ll have juicy pork that’s ready to be shredded and served atop nachos, alongside cornbread, or in a sandwich with your favourite barbecue sauce. This no-fuss, versatile recipe makes enough to feed a crowd, and the leftovers—should you have any—freeze well.

Ingredients:

2 medium size, yellow onions, thinly sliced

4 medium garlic cloves, crushed and minced

1 C chicken stock, or (in an emergency) commercial Low-Sodium chicken broth

1 Tbsp. packed dark brown sugar

1 Tbsp. chili powder

1 Tbsp. kosher salt, plus more as needed

1/2 tsp. ground cumin

1/4 tsp. ground cinnamon

1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed

2 cups barbecue sauce (optional)

 Makes: 6 servings

Variation

1 tsps. vegetable oil

 1 (4 lbs.) pork shoulder cut or joint

 1 C barbeque sauce

 1/2 C apple cider vinegar

 1/2 C chicken broth

 1/4 C Light brown sugar

 1 Tbsp. prepared yellow mustard

 1 Tbsp. Worcestershire sauce

 1 Tbsp. chili powder

 1 extra-large sweet onion, small dice

 2 large cloves garlic, crushed and minded

 1 1/2 tsps. dried thyme

 8 hamburger buns, split

 2 Tbsps. butter or margarine, as needed

Makes 8 Servings

Instructions:

• ·         Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth.
• ·          Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl.
• ·          Pat the pork dry with paper towels.
• ·          Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.
• ·         Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
• ·         Turn off the slow cooker and remove the pork to a cutting board.
• ·          Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer, and then return the solids to the slow cooker. Set the strained liquid aside.
• ·         If the pork has a bone, remove and discard it.
• ·         Using 2 forks (in the manner described above), shred the meat into bite-sized pieces, discarding any large pieces of fat.
• ·          Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season to taste with salt.

Main Course-Pulled Pork with Pineapple

Ideal as a make-ahead item, this pork is braised (Remember, baking/roasting is the recommended method of cooking pork; Always Incorprate  All Liquids and), shredded, sauced and ready to be stuffed into taco shells.

Ingredients:

2 Tbsps. packed brown sugar

2 tsps. each chili powder, ground cumin and dried thyme

1 tsp. each salt and pepper

3 lbs. pork shoulder blade cut/ joint

2 Tbsps. vegetable oil

3 cloves of garlic, crushed and minced

2 onions, medium dice

1 can (5.5 ozs) tomato paste

3 Tbsps. cider vinegar

1/2 tsp. hot pepper sauce

1 can (14 ozs.) crushed pineapple

1/4 C. diced fresh coriander, or green onions

8 Portions

Directions:

• ·         In large bowl, combine brown sugar, chili powder, cumin, thyme, salt and pepper.
• ·         Untie meat, if necessary. Then rub spice mixture over the pork. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)
• ·         In large Dutch oven, or Covered USA style "Roaster" heat oil over medium-high heat, brown pork all over. Transfer to plate.
• ·         Reduce heat to medium; sauté garlic and onions, stirring occasionally, until onions are softened, about 4 minutes.
• ·         Add tomato paste, vinegar and hot pepper sauce; cook, stirring, for 2 minutes.
• ·         Add pineapple and juices, stirring to scrape up brown bits.
• ·         Return pork and any accumulated juices to pan; bring to boil. Cover and braise in 300°F  oven, basting every hour and turning once, until pork is tender, 3 to 3-1/2 hours.
• ·         Transfer pork to cutting board and let stand for 10 minutes. With 2 forks, shred or “pull” pork.
• ·         Skim fat from sauce. Bring sauce to boil.
• ·         Boil vigorously until reduced to 3 cups, about 15 minutes. Return pork to pan. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days.) Heat through until bubbling, about 4 minutes. Stir in coriander.© Al (Alex-Alexander) D Girvan. All rights reserved.

Standing Rib (Primal Rib Cut) Beef with Yorkshire Pudding

Standing Rib Beef (from the primal rib cut) with Yorkshire pudding; now costly; but traditionally considered an inferior cut, the presentation can non-the –less be very impressive.          

Wipe meat with damp cloth but do not wash. Rub with salt in the proportion of 1 tsp. per pound of meat. Rub with pepper, onion, or garlic if desired. Place the meat, fat side up, on rack in roasting pan; if, meat has little, or no fat, place strips of bacon, salt pork or suet over it. This will baste the meat and no other basting is needed. Do not add water and do not cover the pan. If meat thermometer is to be used, insert into centre of thickest part of cut, being sure bulb of thermometer does not touch bone or fat. Roast at no more than 325F.for required length of time or until the thermometer registers the desired internal temperature. If a cut is not cut immediately upon removal from oven, it will continue to cook and the temperature at the centre will continue to rise. This may continue 30 to 45 minutes, in a large cut. Allow about 1/2 lb. per serving.

Yorkshire pudding

Ingredients:

1 cup flour  

1 cup milk

1/2 tsp. salt           

2 eggs

Drippings from roast beef

Method

Mix flour and salt. Combine milk and eggs, add to flour, and beat well until smooth. Pour hot drippings into a hot shallow pan or muffin tins to a depth of 1 inch. Pour in mixture quickly and bake in hot oven (400 F.) 1/2 hour. The pudding may then be placed under the rack holding the roast beef and left for 15 minutes to catch the juices from the roast, if a rack is not used, cut pudding into squares, or remove from muffin tins and arrange in pan around meat. Serve with the meat.

What is the Difference Between a Calotte (I assume this should be [French] Coulotte and a "Ribeye Cap Steak?

Although I further elaborate below, this top image-especially the "Choice" side clearly shows rhe reasons why the Multifidus Dorsi,  Spinalis Dorsi and Longissimus dorsi muscles are often trimmed from around the Eye Fillet Entrecote steak. Both of the shown cuts  (prime or choice) also show the fillet CAP- if, one were to claim such actually exists. 

As stated in the title of this post, I believe Mr Lopez meant to write-it's Coulotte in French. There isn't much difference-REALLY, TRULY-except 1. That there can be no such thing as a Rib-eye  Cap"

2. A North American fabricated and named, Rib-eye comes from the front quarter (primal, rib) while a Coulotte comes from the hind quarter (primal, long Sir-Loin)  On the other hand, steak-loving cooks, and United States of the Americas based, aspiring, chefs, have a SECRET that they've only just started to “SHARE” with their customers. It's a so called Rib-eye Cap--calotte de boeuf-Is NOT the French name for this cut fabricated in the United States of the Americas{The calotte (plural calottes, French from Provençal calota or Italian callotta), is a skullcap worn by students at catholic universities in Belgium. It originates from the skullcap worn by the Papal Zouave regiment around 1860.}that highly fated, tallowed, not marbled, relatively tender (when compared with other mainly LOIN cuts), layer of meat wrapped around the Rib-eye(Longissimus Dorsi muscle), that’s starting to show up on the menus of “Innovative” Broiler Cooks around the United States of the Americas and even, to some extent, in Canada. With all the flavour of the Rib-eye(thinned out section of longissimus dorsi muscle that runs for pretty much the entire length of a beef carcass and main muscle of the strip-ped loin) and none of the tenderness- of a lacking in flavour tenderloin fillet, the very incorrectly named "Rib-eye cap"-another contradiction in terminology, indicative of the problems peoples of the United States of the Americas have in using the English language(functional illiteracy), is simply one of the thinned dorsi muscles that are thickest and tenderest in the HIND QUARTER SIR-loin Primal Cut.

Just as the tenderloin has been strip-ped from a strip loin(in that case, strictly for increased retail profit) the Mulfidus Dorsi and the spinalis Dorsi have been stripped- trimmed off- a boneless rib steak[In French, the word entrecôte (French pronunciation: ​[ɑ̃.tʁə.kot]) denotes the boneless rib cut of beef used for such steaks]; in this case to rid the entrecote-which is traditionally  considered of lower quality than steaks cut from SIR-LOIN of excessive(waste)tallow type fat and connective tissues.
This trimmed and shaped entrecote then, and only then; becomes the Rib-eye fillet or Premium/Prime(if cut fromprime grade beef)entrecote.

If one so insists, this tallowed, more than marbled, mostly hamburger scrap trimming from around the rib eye; CAN be used for dry-heat cooking methods like grilling, roasting and pan-broiling. The thin (undesirably so, as the thinness serves to toughen the meat if broiled) flat, oblong muscle can also be broiled/roasted in one piece, cut into individual fast fry/grilling strips (a steak is defined, by Oxford or Webster's dictionaries, as "a thick slice of meat"), or rolled, tied and cut into medallions. As it like a true fillet, is somewhat lacking in flavour but is not as tender; it's almost, ideal for a stuffed and rolled presentation-I however, would much prefer a much more flavourful, braised flank steak--or a nicely broiled, very flavourful, Coulotte.© Al (Alex-Alexander) D. Girvan. All rights reserved.

 Meet the Rib-eye Cap, the Tastiest Cut on the Cow--NOT.

'Ribeye cap, light of my life when there's fire in my grill. My steak, my soul. Rib-eye-cap. It's deckle, plain deckle, in the kitchen, sitting one foot four when trimmed. It's calotte in France. It's Butcher's Butter in the shop. It's spinalis dorsi in the anatomist's manual. But in my tongs, it is always rib-eye cap.'

J. Kenji López-Alt MANAGING CULINARY DIRECTOR

Prime (Primal) Loin and Other Roastable Cuts you are Unlikely to Find in any Canadian Supermarket

Prime (from the primal cut) of the SHORT Loin and Other Roastable Cuts you are Unlikely to Find in any Canadian Supermarket- this post appears exactly as it did in 2011, Google for some unknown reason, just decided to change the posting date.

Any steak may be roasted; in fact, the process of broiling and roasting being identical, that is what you are doing when you use a broiler.

True Sirloin – The entire loin; or long loin as it is generally called in the wholesale market, is rightly the sirloin.

The middle of the Loin End, next to the Porterhouse, which is also a sirloin cut, is considered to be the choicest part of the sirloin.

.           All sirloin cuts are preferred by the large hotels and restaurants; while they are less expensive, due to less waste, and easier to carve, they are also traditionally considered to be of superior flavour and texture than the rib so are prized on the buffet line. See also: Sirloin below.

Loin

          The tender loin is the tenderest of all beef cuts and the fabricated short loin cut is, by far, the best cut for roasting. This cut not only does contain most of the tenderloin, but also does contain much less bone and tallow then the rib cuts. Prime grade goes exclusively to the hotel restaurant trade or for export.

          The loin yields the most tender and expensive cuts of beef—but not the most flavourful or nutritious. The choicest portion is the tenderloin, which is exquisitely tender and lean. The top loin and what is now called the sirloin aren't as tender, but they're a bit more nutritious and flavourful. Cuts from the loin require very little work to taste great. Indeed, steak lovers consider it almost sacrilege to marinate them, or to cook them beyond medium rare.

Beef Loin Cuts

However, my main purpose in posting the image  was in hopes that you would also notice the grey colouring of the interior bone (marrow section) which indicates that it came from a very old animal--probably a retired dairy cow.Unless it is cooked either very rare or by the braising method, this steak will be very tough and unsatisfactory. 

Club Steak Think of this as a T-bone steak without any of the choice tenderloin muscle in it. True to their usual contrary nature, in the United States this steak is sometimes called a wing steal or a Delmonico, though they more often reserve this later name for rib-eye (entrecote) steaks. Substitutes: Bone-in or boneless, srip-ped loin steak OR rib steak (not as lean and tender).

Coulotte Steak= Culotte Steak= Culottes Steak= Top sirloin cap steak This is a small, boneless steak cut from the sirloin. It' got good flavour and nutrition, but of course, it's a bit tougher than other steaks so you might want to marinate before cooking it. Substitutes: sirloin steak.

Chateaubriand While traditionally, the meat used was the first cut from the thickest part (eye of the tenderloin Chateaubriand is really a meat recipe. Because not very many people are aware of this, as part of an on going quest for excessive profits "American" companies, and now with the advent of "free trade" so called Chateaubriand is now often cut from the small end of the top sirloin, or the round. This is pure customer deception and fraud but because Chateaubriand is a recipe such designation is also technically legal; at least under the American" concept of fair play.

Fillet Mignon= Tenderloin Steak=Fillet Steak= Fillet de Boeuf= Tender Steak. Pronunciation: fee-lay mee-NYOH Plural: Fillets mignons. These are cut from the tenderloin, and they're the second tenderest steaks you can buy, though not the most flavourful or nutritious. Again, true to their contrary nature, in the United States butchers usually call all tenderloin steaks fillets mignons, but the French (who invented the cuts and recipes that go with them)reserve the name for just the middle of the tenderloin. As they move further down and away from the fillet mignon, the French and most other countries call the cuts medallions or bifteck, and tournedos

Minute Steak In some parts of the world, a minute steak is a small, thinly sliced, boneless sirloin steak, originally used for steak sandwiches. Substitution: Thinly sliced strip loin.         

  Porterhouse    Many believe these to be the best of all steaks. The first cut from the short loin, this is a much smaller joint 4-5 inches thick. This steak contains the portion of the flavourful top loin, and the buttery, soft, and rather tasteless, tenderloin; which, alone, has become known as Chateaubriand. Hotels, restaurants usually cut their own.

            T-Bone steak Named for its distinguishing T-shaped bone, this choice cut is almost identical to a Porterhouse steak, only it doesn't have as much      of the tenderloin muscle in it.

Notes: The long loin (complete sirloin) is now divided into two main parts: the short loin, which includes the choice tenderloin and top loin, and what is now called the sirloin, which lies closer to the rump. Since the muscles muscles in the short loin don't get much of a workout the meat there is very tender but lacking in flavour and nutrition. What is now called sirloin is near the rump, so the meats a bit tougher than from the short loin but it is also more flavourful and nutritious. Sirloin is also a better roasting cut and much more economical than standing rib.

Sirloin  Unless you consider the fillet as a separate roasting cut by far the second best roasting cut. Unfortunately for the average consumer; the only way to obtain a sirloin is to buy the long loin (wholesale cut) and then cut your own; which is exactly what hotels and large restaurants do. You can however buy the cuts shown below.

   Top Sirloin Butt - Canadian Trim

Bottom Sirloin Butt

Bottom Sirloin Butt-Ball Tip

Tri Tip=Triangle

          Sirloin Steak In the modern market place, there are several different   sirloin steak cuts, named for shape of the hip bone that's left in them and to extract a higher price from the unwary consumer. Going from fore to aft, there's the tender but bony Pin bone sirloin, which is right next to the porterhouse and an excellent steak. Then there's the Flat bone sirloin, the round bone sirloin, and finally the wedge bone sirloin, which is closest to the rump and therefore least tender but most nutritious. A boneless sirloin steak is sometimes called a rump steak=butt steak. Sirloin steaks are usually grilled or broiled and are a much better buy than any rib steak. Like any   good steak; sirloin should never be cooked well done and you will loose   much of the flavour, if you insist on doing so.
            Top Sirloin Steak   Note: Some top sirloin steak cuts are wonderfully     tender and juicy and flavourful but others are mediocre. Don't confuse this with an ordinary sirloin steak which includes a bone. True to the creed, their greedy ways; along with an inborn conviction that all others are completely stupid, "American" butchers and retailers often call a thick top sirloin steak a Chateaubriand. It is not. The cut used for the recipe Chateaubriand is a much tenderer cut that comes from the Tenderloin.

Prime-fabricated/primal- what ever-Rib (Steak cut) This is the only rib cut that rightly comes from the hind quarter. The hind quarter has one rib bone (13^th); this one rib, if, cut from prime grade, well aged, grain fed, steer beef would constitute a prime rib steak (Prime Entrecôte  but usually, because it does come from the hind quarter, this cut is not even considered to be a rib steak and will be sold as club steak if it is sold at all. Usually the meat will be damaged and considered too unattractive for the showcase. 

    ©Al (Alex-Alexander) D. Girvan. All rights reserved.

Old-Fashioned Boiled (actually, it's best when braised) Pork Dinner

Ingredients:

6 lbs. pork butt                       1 small red cabbage quartered                                                                 

6 large carrots                        6 onions

4 large parsnips                     1 tsp. salt

Method:

Cover meat with cold water, heat rapidly to boiling, then remove scum, reduce heat and simmer(do not boil) until tender,(if using the braising method; highly recommended, a tight fitting lid will be needed but much less water.)   3-1/2 to 4 hours. Prepare vegetables, cutting cabbage into eights. About 45 minutes before serving, skim fat from liquid. Add vegetables and cook until vegetables are tender. Drain (if using the braising method  be sure to save enough of the liquid for a thickened sauce). Serves 10.
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

Beef, Braised With Apple Cider

Ingredients:

3-1/2 to 4 lbs. eye round or sirloin, of beef

1 onion, sliced

6  whole cloves

Piece of gingerroot

 Small piece of cinnamon stick

 1-1/2 tsp. salt

2 cup apple cider

2 Tbsp. shortening

Method:

            Put beef with onion, seasoning, and cider in a large bowl in refrigerator. Let marinade overnight. Wipe meat; brown slowly in fat. Add marinade, cover, and simmer over low heat about 2-1/2 hours, or until meat is tender. Serve with pan juices. Makes 6 to 8 servings.
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

The Ultimate Beef Presentation, Beef Wellington

Fillet and Steaks

The fillet is the underside of the short loin of beef, the tenderloin.

The following, traditional, recipes are not technically roasted, but are usually considered to be such.

Beef Wellington is beef; (usually; but not always; fillet-tenderloin, the same cut as should be used for Chateaubriand. What is now known as Fillet mignon is also used).

Like Chateaubriand; Beef Wellington is just a beef recipe. 

The recipe calls for BEEF; covered with truffle duxelles, and a pâté; that is baked in a pleated puff pastry covering. 

Because of the pâté, and puff pastry, covering; it may be, probably should be, regarded as a Braised or En-Casserole recipe.

Beef Wellington is, also, one of those 'classic dishes' that many are afraid of. It is, primarily, accepted as an English dish; though the fact is: it's an English take on the French filet de boeuf en croute; which fell out of favour during the time of the Napoleonic Wars (early 1800s). As a result the dish was re-named by an enterprising chef after Arthur Wellesley, 1st Duke of Wellington, and victor of Waterloo. The dish itself is a puff pastry crust which enfolds a fillet mignon (sometimes, a whole fillet) covered in and duxelles.

Ingredients:

Two and a half to three pounds, beef fillet, preferably the large end (from which comes porterhouse steaks) or you may also use the smaller, slightly less desirable, middle portion (often called the fillet mignon). 

4 Tbsps. thyme leaves, finely minced

 Sea salt and freshly-ground black pepper.

1 lb. duxelles

 ¼ lb. Pâté de foie gras (truffels, goose liver etc.)

2 tsps. English mustard

 1 lb. puff pastry

 1 egg, beaten with 1 Tbsp. milk and melted butter, to glaze the puff pastry

Preparation Method:

Liberally season the beef with the thyme leaves, sea salt and black pepper and set aside to infuse for 30 minutes.

After this time add a little olive oil to a pan and use to sear the beef on each side until golden brown. Set the beef aside to cool.

Roll the pastry on a lightly-floured surface until slightly wider than the beef. Coat the pastry (leaving a 1/2 in. rim) with the pâté then take half the duxelles and use to cover the pastry half that's closest to you. Cover the beef with the mustard then place on top of the duxelles. Use the remaining duxelles to cover the visible surfaces of the beef then lift the pastry to entirely cover the beef.

 Trim the ends of the pastry so they're flush with the beef and crimp together (use the egg and milk mix to seal). Cut a piece of baking paper so it's the same size as the beef Wellington. Grease with butter and use a spatula to lift the beef Wellington on top.

Transfer to a baking tray and place in a refrigerator to set for 40 minutes. Take out of the refrigerator at the end of this time, brush with remaining butter, egg milk, to glaze, then place in an oven pre-heated to 350 F and bake for about 25 minutes, or until the pastry has puffed up and is a dark golden brown in colour. Take the beef Wellington out of the oven, cover and set in a warm place to rest for 10 minutes then slice and serve with a bouquet of suitable vegetables; and Duchess, Château or Roast potatoes.

Fillet of Beef Wellington-No. 2

Remove the tail, trim a good-sized fillet of beef, and wipe the meat with a cloth dipped in brandy. Slice not quite through, into 6 equal parts, between each slice put thin slices of cooked ham spread with pate de foie gras(available at gourmet and speciality stores). Reshape the fillet and braise it in a moderate oven (350 F.) for about 12 minutes, or until it is half done, basting it frequently with 1/2 cup beef stock. Brush the tenderloin with melted meat glaze. Cool it slightly, spread the top thinly with pate de foie gras, and sprinkle with diced black truffles. Roll out puff paste to a thin sheet, cut out an oval slightly larger than the meat, and lay it on a roasting sheet. Brush the paste with dorure.

Lay the meat on the oval. Cover the beef with another oval of paste and fold the edges of the paste together. Cut the edges of the base to form a serrated edge. Decorate the top with strips of paste cut into floral shapes. Chill for 30 minutes. Return the pan to a moderately hot oven (375 F.) and bake the meat for 40 to 50 minutes, or until paste is golden brown. Shield the paste with foil if it browns too quickly.

Fillet of Beef Wellington-No.3

Trim a good-sized fillet of beef, smear it generously with butter, and sprinkle it with salt and pepper. Put it in a shallow, flat, pan with scraps of celery, carrots, onion, and parsley, 1 bay leaf and a pinch of rosemary (mirepoix)and roast it in a very hot oven (450 F.) for about 25 minutes. Remove it and let it cool.

When the fillet is cold, spread it with a substantial layer of pate de foie gras, and wrap it in pie pastry, rolled about 1/8 inch thick. Trim the edges of the pastry moisten them with a little cold water and press firmly together. Bake the fillet on a baking sheet in a hot oven, again (450 F.) for about 15 minutes, or until the crust is delicately browned. For a shiny crust, brush the surface with beaten egg yolk before baking.

Add 1 cup veal stock, 1/4 cup pate de foie gras, and 1 large truffle, diced, to the roasting pan. Simmer the sauce for 15 minutes and serve it separately.

©Al *Alex-Alexander)D. Girvan.All rights reserved.

A Descriptive Story of Meat Cookery

There are only five general methods of cooking meats: They  are described below.

Moist Heat-Cooking in liquid: For: Large less tender cuts of  meat; stews, soups .    

1. Brown meat on all sides

2. Add seasonings

3. Cover meat with water, vegetable juices, or soup stock.

4. Cover pan tightly.

5. Simmer until tender, about 185 F. do not boil.       

6. If vegetables are to be added, add whole or large    pieces, just long enough before the meat is tender, to cook them.

Stew Tips:

1. Seasoning Suggestions: Bay leaf, Celery Seed, Celery Salt, Parsley, Thyme, Marjoram, Cloves, Peppercorns, or Curry powder.

2. Variety in Vegetables: (Select vegetables of various colours, textures, and flavours.) Cabbage, Carrots, Brussels Sprouts, Onions, Celery, Green Pepper, Tomatoes, Lima beans, Navy or Green Beans, Potatoes, Peas, Corn , Turnips(white or yellow).

1. Dredge meat with flour, if desired

2. Season with salt and pepper and other seasonings, if desired.

3. Brown slowly on all sides in small amount of fat.

4. Add small amount of liquid.

5. Cover tightly.

6. Cook at simmering temperature on top of range, or in a slow to moderate oven (325-350 F) until tender.


Braising Steaming Method

1. Dredge meat with flour, if desired

2. Season with salt and pepper and other seasonings, if desired.

3. Brown slowly on all sides in small amount of fat.

4. Add small amount of liquid.

5. Cover tightly.

6. Cook at simmering temperature on top of range, or in a slow to moderate oven (325-350 F) until tender.

Oven Broiling Method

You are really roasting the meat. This is the closest many Canadians have ever come to eating roast beef.

1. Turn oven regulator to "Broil". (Broiler may be preheated or not, as desired).

2. Place meat 2 to 5 ins. from heat.

3. Broil until top side is brown.

4. Turn and broil the other side.

5. Season and serve at once.

6. Season with salt and pepper, and other seasonings, if desired. Do not use salt before cooking. Salt draws out the juices and will cause the meat to be tough.

7. The one disadvantage to broiler cooking is that many home broilers are not hot enough to successfully cook, without drying out and toughening, the thinner cuts of meat now so common in the supermarkets

Broiling also includes all, grill and rotisserie cooking

Broiler tips:

1. Place steaks desired rare close to flame. Surface will brown before meat is cooked through.

2. Place 1-ins chops 2 to 3 ins. from heat. Place 2ins steaks 3 to 5ins from heat.

Pan Broiling Method-The preferred method for cooking a "Really Good" steak or chop.

1. Place meat in sizzling hot heavy frying pan or on griddle.

2. Do not add fat. Do not add water. Do not cover.

3. Brown meat on both sides.

4. Turn occasionally to cook evenly.

5. Remove fat as it accumulates.

6. When done, season and serve at once.

Pan Frying Method

(Thin, tender meat or meat made tender by pounding, scoring, cubing, or grinding.

1. In hot, heavy frying pan, brown meat on both sides in a small amount of fat.

2. Season with salt and pepper only after cooking.

3. Do not cover meat-to cover it would be braising.

4. Turn occasionally and cook at moderate temperature until done.

Roasting Method

Remember-Modern roasting  (in an oven)is really baking

1. Season with salt if desired (Use salt very sparingly, salt dries and toughens meat. More can be added later. I prefer not to add any salt until the meat is almost cooked) and pepper. .Searing is not necessary, again, it only dries, hardens and toughens the meat.

2. Place meat, fat side up, on rack in a shallow, open roasting pan. Do not use the deep covered pan commonly called a roaster (which is really a very poor quality casserole and an "American" innovation and suitable only for braising). You do not want to steam the meat.

3. Insert meat thermometer. The bulb of the thermometer should be in the meatiest part of the roast. Be sure the bulb doesn't touch bone or rest in fat.

4. Do not add water. Do not cover. Why spend the extra money to obtain a tender cut, if you intend to braise it? Strange as it may sound, many North Americans have never eaten true roast beef or roast meat of any kind. All hope is not lost however, as recently I have seen several styles of fairly well designed roasting pans- all of European or Asian design- coming into the hardware and department stores. Most of these new pans have good sturdy carrying handles and are equipped with a rack that facilitates lifting of the meat and prevents it from sticking to the bottom of the pan. Because these pans are intended for roasting-usually fish, meat, or poultry but sometimes vegetables, there are, of course, no lids.

5. Roast in a slow oven 250-350 F.

6. Roast to desired degree of doneness (a meat thermometer is the only accurate test for doneness. Be sure to use one, when you roast and remember, a large cut will continue cooking after it has been removed from the oven.

7. Take meat from oven and let stand 10-15 minutes for easier carving.