Chuck over the grass

It’s odd that beef here is often sold with the declaration of ‘grain-fed’. I’m not sure this is something I would go shouting about. So, it was great that Shona found some grass fed organic beef at the rather good Meat Direct in Rapid Creek. They specialise in large lumps of quality  meat, which is clearly, is a fine thing. We had a 2.7kg slab of chuck steak, which is from the shoulder. Mum made a very good red pepper stew when she was here and then I minced some. Hugh Fearnley is correct in his ‘River Cottage Meat’ book,  they were average burgers. However, it really shined in tonight’s slow cooking feast. I picked up some lovely looking local tomatoes from the market. In fact, I bought three types as the season has really taken off here, which is a bit weird, as it parallels the season back home in Blighty. That’s the wet season for you, tomatoes just rot.

So, a kilo or so of cubed chuck steak, browned in olive oil, and then deglazed the pan with cheapo balsamic vinegar, and into the slow cooker. Tomatoes halved, in ,and then five deseeded and chopped narrow curly green capsicums, with just a hint of heat. In the slow cooker for about 8 hours until the tendinous parts were soft. Actually, that was yesterday, so by  tonight the flavours had married. I made some mash with desiree potatoes, putting an elephant garlic clove in to boil too, though three might have been a bit more gutsy. Olive oil and butter, and the choppped shoots from the Asian shallots, which interestingly, seem to also be in season now too- I will have to stock up.

Now to salt some lemons.

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About willeats1

Primarily gastronomic explorer. Occasional father, emergency physician and mountain biker. View all posts by willeats1

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