Cheap Ideas

[MissRhianL 70]

Just a quick question, anybody buy cheap cuts of meat that doesnt go down too well with some people from the butchers, what i mean like heart, pigs trotters etc Anybody have any good meal ideas with them.

[bert the fert 28]

Just a quick question, anybody buy cheap cuts of meat that doesnt go down too well with some people from the butchers, what i mean like heart, pigs trotters etc Anybody have any good meal ideas with them.

 

 

Ox heart is a lovely textured meat, that responds really well to braising gently for around 3 hours.

 

Prep your heart by slicing off the gristly, fatty top. Remove any sinewy bits then dice the remaining clean meat. Dust in plain flour and fry off till coloured, place in your casserole dish. Now fry off diced onion, celery, carrot, swede, and garlic. Add to casserole dish. Add a good glass of red wine, some beef stock, a tin of chopped tomatoes, two tablespoons of sundried tomato paste, plenty of cracked black pepper, and a bouquet garni of fresh thyme, parsley, and bay leaf. Do it in a low oven [ 150 degrees ] for about 2 and a half to 3 hours.

 

Trotters, well i do use them but mostly as a thickening agent in stews. Though Gary Rhodes turned them into a signature dish a while ago. He stuffed and braised them...they looked lovely and i keep meaning to have a bash at them.

[Fat-Ferret 857]

Lambs hearts...

[blacktabs 3]

ox tail great for jamaican style cooking

[masmiffy 82]

Love the sound of Bert the Ferts heart recipie

Braised heart is a nice dish, bit similar to liver but more open textured!

 

Oh there is another super one pigs liver and bacon caserole!!

 

My great aunt always had pigs heads trotters and made what she called 'collered head' [brawn]

She also made oxtail soup with lots of pearl barley in it!

[CarraghsGem 92]

heard cows tongue is good but ive never tried it, i buy it for dog food, think i heard somewhere that you lightly boil it to get the rough skin off then peel the skin off it and dice it, havent a clue where you go from there though as my hubby once found one in the fridge growing up, his father had bought it for the dinner, all the kids went on hunger strike for the day, his dad couldnt understand why but then he did try to serve it to them in one whole piece, still looked like a cow tongue when he served it

 

this recipe looks good however; http://allrecipes.com//Recipe/lengua-beef-tongue/Detail.aspx

 

Lengua (Beef Tongue) By: Helena Unzueta

"Mexicans just love to eat every part of the cow and here's a good way to prepare the tongue

Prep Time:

15 MinCook Time:

30 MinReady In:

3 Hrs

 

Original Recipe Yield 10 servings

Ingredients

 

1 beef tongue

5 fresh green

chile peppers

1 tablespoon olive oil

1 white onion, sliced thinly

4 cloves garlic, minced

4 small tomatoes, halved and sliced

2 (15 ounce) cans whole kernel corn, drained

salt to taste

 

Directions

Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue.

Remove from water and let rest until cool enough to handle.

Peel skin from tongue and trim gristle. Cut into 1/4 inch slices.

Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.

Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt.

Serve immediately.

 

Nutritional Information

Amount Per Serving Calories: 384 | Total Fat: 23g | Cholesterol: 106mg

 

Nutritional Information

Lengua (Beef Tongue)

Servings Per Recipe: 10

 

Amount Per Serving

 

Calories: 384

 

Total Fat: 23g

Cholesterol: 106mg

Sodium: 245mg

Total Carbs: 21.1g

Dietary Fiber: 2.6g

Protein: 25.1g

Edited August 26, 2010 by CarraghsGem