Food
The art of cooking
"Real" entrecote, fillet for those who understand and T-and-M-H-K-K: A special meat guide for upgraded fire
There is no such thing as independence celebrations without a blue-and-white barbecue, but not every BBQ has to stick to a kebab-entrecote-shishlik trio, right?
Tags
meat
barbecue
BBQ
steak
Independence Day
Walla!
Food
Thursday, 08 April 2021, 06:00 Updated: 10:10
Share on Facebook
Share on WhatsApp
Share on general
Share on general
Share on Twitter
Share on Email
0 comments
Food-track bit
A trick for keeping the avocado
Dumtok
Trick for folding pizza cardboard
Megan Merkel reveals in an interview with Oprah Winfrey that she had ...
The New York mutation: more resistant to vaccines ...
Sharona Market
Vineyards in the area of Tavor Winery
Shawarma Abu Adam, Qalansawa
A trick for making roasted potatoes
Moti Koren, The Cowboy Farm (Nina Shira)
No matter how we play with it and some great recipes for Chinese salad we will provide at Walla!
Food, Israeli Independence Day is mainly a platform for burning coals on the barbecue - and over the fire.
To the delicious Instagram page of Walla!
Food
is a celebration designed to make happy, and rightly so, and meat is of great importance in its success.
Israelis usually maintain a list of "immediate suspects", which include entrecote, sirloin, fillet and of course kebabs and chickens.
These are the most popular chunks in the country, fine and easy to operate, but let’s take this joy one step further.
Chen Raziel, CEO of the Cowboy Farm, is considered an expert in the field of local (and quality) meat, and an ambassador of goodwill - if your desire wants on the fire good, of course. "If you thought you know everything about meat, there are some cuts Pay attention to them, "he explained," some have become more familiar recently, and some are still waiting for the Israeli consumer to discover them.
" A taste of more. "According to him, choosing good and local meat that is grown in the country and sold fresh will be immediately felt in taste," and will give a perfect result on the grill, without effort or too much fuss - and with a lot of talent to destroy ... ". That we are looking for this year?
What piece to buy, how to work with it and what is the most delicious?
A rhythm that knows with a perfect meat guide
To the full article
First portion: Tomahawk
Tomahawk Steak (Photo: ShutterStock)
The tomahawk is a front and stationary portion, which after aging is cut with the bone in a unique way.
What is obtained is a large steak, impressive in its beauty due to the shape of the cut, precisely marbled, greasy and perfect for grilling.
It is a piece that got its name because its shape is reminiscent of the well-known Native American ax, with the protruding bone looking like a handle.
For those who love meat, this is the ultimate steak with a pronounced and full flavor that redefines the concept of steak.
how to make?
A quality tomahawk needs nothing more than olive oil before it goes on the grill.
The fire should be over medium heat, with the coals changing color to white, the time needed for grilling depends on the thickness of the slice and of course the degree of making desired.
In principle, it needs an average of 3-4 minutes of grilling on each side.
The bone, by the way, not only helps to open up the flavors while aging, but continues to give flavor even while grilling on the fire.
It is important to let it rest for about five minutes before serving.
Second portion: Denver Steak
Denver Steak (Photo: ShutterStock)
Love a marbled, juicy and rich-tasting portion?
Get to know the Denver Steak, cut from the front of the ribs (the entree).
This is a precisely marbled steak, oily to a degree that gives an outstanding steak experience full of aroma.
how to make?
Denver needs a slightly higher roasting temperature than entrecote for the first roast, and then will be happy to roast over a medium heat of about 2 minutes on each side so that all its flavors open up.
It is recommended that the denver pieces be 2-3 cm thick. Beyond that, it does not need anything. It can be smeared with olive oil before the fire, after which it can be seasoned with coarse salt and freshly ground black pepper. It is recommended to let it rest for about 5 minutes. The submission.
Third portion: Iron Plate Steak
Iron Plate Steak from the Cowboy Farm (Photo: Dan Peretz)
More and more people are addicted to the taste of Iron Plate Steak, and they have every justifiable reason.
This is a front portion from the shoulder area, which undergoes special aging and is cut into a butcher steak.
It is perfect for "on the fire", and ensures the enjoyment of all participants.
It is soft, marbled and has strong flavors, it has relatively little fat and it requires not long roasting.
how to make?
Basically an iron plate can go up in flames like this, as it is.
It is possible if you want to massage it a little with olive oil, coarse salt and freshly ground black pepper and then raise it over medium heat and roast on all sides, and finally increase and give one last heat stroke.
Medium is the recommended workmanship for him in order to maintain softness and juiciness, so that inside he remains slightly pinkish.
Fourth portion: rib adoption
Side adoption of the cowboy farm (Photo: Dan Peretz)
Although we return here to the entrecote, but rib rib, (Rib Eye in English) is not just an entrecote but an entrecote cut with the rib, which gives it a different taste that begins with aging and continues with roasting.
The entrecote is a front, stationary and elite piece that is rightly considered the ultimate piece of meat, but here it gets a serious reinforcement due to the shape of the cut, and becomes an irresistible steak.
how to make?
Take it easy, rib steak needs nothing but a light massage with olive oil and seasoning with coarse salt, you can also use ground black pepper.
The thickness of the slice is essential for calculating the grilling time, depending of course on the preferred degree.
A short roast over medium-stable heat would be great for him, and in principle about 2-3 minutes on each side will give a fine steak on the plate.
Fifth portion: front fillet
Front fillet of the cowboy farm (Photo: Dan Peretz)
Front fillet is a unique slice.
Unlike the elephant, and as its name implies, it does not come from the back.
After cutting at the butchers its appearance is similar to a fillet minion, it is soft and almost fat-free, but is more fibrous than a fillet and has a meatier and deeper flavor.
how to make?
The front fillet is grilled as a whole piece.
It is recommended to massage it with olive oil and season only with coarse salt.
It can be placed on a plancha and can also be placed on the net.
Roast it on all sides, remove from the heat, cut into thin slices and serve.
Portion Six: Asado Strips
Asado Strips of the Cowboy Farm (Photo: Dan Peretz)
Asado is a front, oily, juicy and fibrous portion that requires slow and long roasting on the bone to get the full flavors.
In contrast, asado strips, which are the boneless part cut into strips, require much less time.
They are made quickly and are an excellent snack for carnivores until the steak is ready, for children who are already hungry and also for anyone who prefers small portions of meat.
how to make?
Massage them with olive oil, coarse salt and freshly ground black pepper, leave in a bowl to absorb flavors and meanwhile handle the fire.
When the fire is stable and strong, place the asado strips and roast well.
Serve immediately - it is important to eat them when they are hot because after they have cooled they will harden and shrink.
When they get off the BBQ, they just lust for the palate that is hard to stop snacking on.
Because of the way they are prepared and the speed with which they are made, it is recommended to grill them first so that the pressure drops a bit while the steaks are being made.
Important tips for a particularly successful "on fire":
(Photo: Giphy)
Quality meat: The
success of the event begins with the selection of fresh, local and quality meat that is skillfully cut at a selected pace.
Not every type of meat needs aging, and aging is not a guarantee of good meat.
It is very important that each slice is treated according to the strain, classification and slice - and that is precisely why the importance of the pace is enormous.
Good meat does not need any accompaniment, its taste is just as wonderful as it is.
Since Independence Day is a day that is all about meat, it is usually advisable to book in advance so as not to get stressed at the last minute.
On coals and patience:
The barbecue is lit for about 45 minutes to an hour before you want to start roasting the meat, so that a uniform heat is obtained, certainly if you are roasting on coals.
It is recommended to use quality and natural coals, without the addition of combustibles.
If desired, you can plant stalks of herbs like rosemary or thyme between them to intensify the effect.
It is best to stack the coals on the hill and put a towel paper dipped in vegetable cooking oil in the contents.
After burning the coals and they catch fire, spread them all over the barbecue and place the net.
When the coals start to whiten, it's time to start grilling - patience is the name of the game.
Patience is the name of the game.
Meat from the "Cowboy Farm" on the fire (Photo: Dan Peretz)
Before grilling:
Caring for meat is important and maximizes results.
Do not leave it in the refrigerator for more than 48 hours, unless it is in a vacuum pack otherwise indicated.
The meat must be at room temperature before it is grilled, so it should be taken out of the refrigerator at least an hour before preparation and kept in a shady place.
It is also important not to rinse the meat with water, you can definitely wipe it with a paper towel approved for food use before starting to treat it.
Order on the grill: The
order of grilling the meats is important.
It is recommended to start with the leaner meat and end with the most fatty meat, dripping on the coals.
It is important to understand how long it takes to roast each slice in order for it to reach its optimum condition.
The secret of seasoning: The question of seasoning meat always comes up, and the rule of thumb that answers it is simple - good meat needs nothing but a little olive oil on the grill.
This is not to say that marinades will not come in handy, or that they cannot be seasoned, but quality meat needs a grilled man who understands how to make it.
Each roast can be started with olive oil, and if you must, then also freshly ground black pepper.
The salt is best added only towards the end of the roasting, because it affects the taste and in any case there is salt in competent meat.
And there are also recipes for marinade:
Marinade for meat on the fire (Photo: ShutterStock)
Marinade is a great way to add flavor and also soften the meat.
Meat lovers will swear, and rightly so, that good, fresh and quality meat does not need additional flavors, but taste and smell are not known to be disputed.
We have collected for you three wonderful marinades that are suitable for both beef and poultry, in which you can both soak the meat and serve it with the meat for those who like more flavors.
Middle Eastern marinade for 1 kg of meat:
Ingredients:
1/4 cup olive oil
6-7 crushed garlic cloves
1 tablespoon honey
2 tablespoons Dijon mustard with berries
1 tablespoon lemon juice
1 teaspoon black pepper
1/2 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 chili pepper Spicy red - chopped or thinly sliced
1-2 thyme stalks, you can also use hyssop
How to prepare:
Put all the ingredients in a bowl except for the thyme or hyssop stalks, and mix well.
Knead the meat well, place the thyme stalks on top, cover and refrigerate overnight.
Zimichuri marinade for 1 kg of meat or chicken:
Ingredients:
1 medium onion
1 red pepper
1 / 4-1 / 2 hot chili pepper (depending on taste)
half a pack of parsley
half a pack of coriander
5-6 garlic cloves
1 tomato
1/4 cup vegetable oil
1 cup white wine vinegar ( Better filtered (
salt and black pepper
How to prepare:
Finely chop the herbs and place in a bowl.
Grate the onion on a fine grater and squeeze the water (you can use a colander) and put in a bowl with the herbs.
Finely chop the red and hot pepper, pass through a colander and add to the mixture.
Crush the garlic cloves and add.
Grate the tomato, strain through liquids and add the grated tomato flesh to the mixture.
Mix everything well and slowly add the oil, vinegar, salt and pepper until you get chimichurri.
Put the meat in the chimichurri mixture, cover and refrigerate for a minimum of two hours, preferably overnight.
Peanut butter marinade for 1 kg of meat or chicken:
Ingredients:
2/3 cup peanut butter
1/2 can coconut cream (not coconut milk)
3 tablespoons lemon juice
1 tablespoon soy
1 tablespoon sake (optional)
2-3 tablespoons sweet chili sauce
How to prepare:
Put all the ingredients in a blender (It is also possible in a bowl with a rod blender) and grind in pulses until a uniform milky texture is obtained.
Cover the meat and refrigerate - preferably overnight.
And most importantly - have a happy and delicious Independence Day!
Share on Facebook
Share on WhatsApp
Share on general
Share on general
Share on Twitter
Share on Email
0 comments