The next cut of meat up for slow cooking is chuck steak on the bone. Each of these pieces weigh in at nearly 2 lb (just under 1 kg). I have dry rubbed these steaks with a mixture of sumac, cumin, anaheim chile, guajillo chile, allspice, cinnamon, oregano, garlic and salt. For those of you interested and perhaps wondering about sumac, it is a berry from the sumac tree, a sour, acidic yet fruity berry used in middle eastern cuisine. It is high in malic acid, so it has a similar effect on meat as other acids such as vinegar or citrus, helping to cut through the fat and tenderise the meat. Sumac also pairs well with spices such as cumin, coriander and cinnamon, so it’s unfortunate that it is not utilised more in American style BBQ. The anaheim chile is mild, slightly sweet and versatile. The guajillo chile is robust and rich, and slightly spicy, often used in mole sauces. The plan is slow cooking on the BBQ, about 3-4 h, until the meat is tender. I’ll update this post with photos later. For those interested in the exact ratios of the dry rub, here it is:
2 Tb each of sumac, cumin and salt
2 dried, whole anaheim and 1 dried, whole guajillo chile, roughly ground
1 Tb dried oregano
1 tsp ground allspice, 1/2 tsp ground cinnamon
4 medium sized garlic cloves, finely minced
Here’s the photo of the cooked chuck steak on the bone. The meat literally pulls off the bone. Pulled chuck.
I often braise pork neck to the point that it falls apart, and then pull it with a fork and cook it down more with the braising sauce for ‘pulled pork’. I decided this time to cut the pork neck in 1 inch (3 cm) steaks (sometimes referred to as pork scotch fillets, which is different from a beef scotch fillet, or ribeye) and braise the neck until very tender but still retaining the ‘steak shape’. The pineapple provides the acidity to cut through the fat of the pork, and the coconut milk (and some added brown sugar) balances the acidity. The result was very good!
6 pork neck steaks (1 inch thickness, about 750g, 1.5 lb in total)
1 small pineapple, cut into 1 inch cubes
1 medium onion, minced
1 medium piece fresh ginger, minced
250 ml (1 cup) coconut milk
500 ml (2 cups) chicken stock
1/4 cup packed brown sugar
2 Tb coriander seed, ground
1 tsp cinnamon, ground
1 tsp allspice, ground
1 tsp black pepper, ground
1/4 cup fresh coriander (cilantro), to serve
Rice, to serve
In a deep pan over medium heat using a bit of oil, brown the pork neck steaks on both sides, then remove and set aside. Saute the onions and ginger until softened, then add the coconut milk, stock, brown sugar and dry spices. Mix well, add the pork neck steaks, bring to a simmer, cover the pan and braise for about 1.5 h on low heat, or until the pork is very tender but not falling apart. Serve on rice and top with fresh coriander (cilantro).
T-bone steaks dry rubbed with cumin, smoked paprika, black pepper and salt. King prawns marinated in coriander, smoked paprika, garlic, lemon juice, black pepper, salt and oil. Grilled on a BBQ and served with a fresh salad!
Ribeye steak is my favorite cut of beef.
2 ribeye steaks, dry rubbed with
1 Tb smoked paprika
1 tsp oregano
1 tsp black pepper
salt to taste
Set the steaks aside with the dry rub while prepping the vegetables.
2 large handfuls of green beans
1 red bell pepper
8 medium sized mushrooms, sliced thick
3 cloves garlic, minced
1 Tb oregano
2 Tb tomato paste
1 Tb raw sugar
black pepper, salt to taste
100 ml (1/2 cup) dry red wine
Saute the green beans and red bell pepper in olive oil for about 5 minutes. Add the mushrooms and garlic and saute for another 5 minutes. Add the red wine, oregano, tomato paste and sugar, stir to mix well, cover and reduce to low heat. Meanwhile, grill the meat on a pre-heated grill to medium rare. Cut the meat into bite-sized pieces and mix in with the cooked vegetables. Salt and pepper to taste. Toss immediately with freshly cooked pasta and sprinkle with grated parmesan.