Have just been given a large fore rib joint which I really need to eat tonight as am away all weekend. I don't really want a roast dinner, does anyone have any interesting recipe ideas?
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Recipe Ideas for beef joint
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Originally posted by RedSauce View PostHave just been given a large fore rib joint which I really need to eat tonight as am away all weekend. I don't really want a roast dinner, does anyone have any interesting recipe ideas?
Probly doesn't help much as it's winter, but maybe cutting them into steaks is a good idea, then you can freeze some?Knock first as I might be balancing my chakras. -
Originally posted by suityou01 View PostI sometimes pick up joints from the whoops section in Asda. They are usually on the turn and need scoffing that night. I cut them in to steaks, marinade and barbecue them.
Probly doesn't help much as it's winter, but maybe cutting them into steaks is a good idea, then you can freeze some?Comment
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Originally posted by RedSauce View PostHave just been given a large fore rib joint which I really need to eat tonight as am away all weekend. I don't really want a roast dinner, does anyone have any interesting recipe ideas?
If you can't eat it now, stick it in the freezer and have it another time.Comment
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Originally posted by RedSauce View PostHave just been given a large fore rib joint which I really need to eat tonight as am away all weekend. I don't really want a roast dinner, does anyone have any interesting recipe ideas?Work in the public sector? Read the IR35 FAQ hereComment
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Originally posted by RedSauce View PostDoes freezing not ruin the quality of the meat?Knock first as I might be balancing my chakras.Comment
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Remove from packaging, wash it, dry it with paper towel and place DRY into your fridge, uncovered and on a plate / bowl and let it age...beef will dry-age in your fridge, undisturbed for at least 10 days past its "use by" date - it will lose some weight through evaporation but will taste much better!I was an IPSE Consultative Council Member, until the BoD abolished it. I am not an IPSE Member, since they have no longer have any relevance to me, as an IT Contractor. Read my lips...I recommend QDOS for ALL your Insurance requirements (Contact me for a referral code).Comment
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Originally posted by norrahe View PostRib joint is only really suited to roasting or braising and requires at least 3 hours cooking unfortunately.
If you can't eat it now, stick it in the freezer and have it another time.
I'd give Scruff's dry ageing thing a try.Comment
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Originally posted by Scruff View PostRemove from packaging, wash it, dry it with paper towel and place DRY into your fridge, uncovered and on a plate / bowl and let it age...beef will dry-age in your fridge, undisturbed for at least 10 days past its "use by" date - it will lose some weight through evaporation but will taste much better!
You leave a joint of meat in your fridge for weeks and the condensation will cause it to go mouldy.Comment
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