Welcome to Kim Industries

In the last three days I have:
– made Vietnamese chicken salad
– made a new big batch of veggie mash for Jasper that I’ve frozen in snap-lock bags
– Bec’s Rotary cake (which BTW, I forgot to mention would be awesome with sultanas instead of nuts)
– Spaghetti Carbonara
– Spaghetti al oglio w/ broccoli
– Roast chicken dinner – and turned left overs into delicious mash for Jasper (which I then froze in snap-lock bags) and then used the carcass to make a stock (thanks for Mr Sensibility over there), that I then froze into ice-cubes.

but best of all…

drum roll please

today I made the shredded granny pants. Relayed by Joke, piloted by Bec and followed up by me.

Behold:


Straight from Joke:

Ropa Vecchia*
1 pound chuck shoulder steak (flank works well, but it’s a bit too pricy for this use…I have no idea what this cut is called in the UK/Canada/Aus./NZ, but it comes from the shoulder and resembles flank…i.e., it’s thickish, and has a long and clearly defined grain; anything along these lines will work, even brisket)
6 cloves of garlic
1 tablespoon EVOO
2 cups crushed plum tomatoes with their juice (I like Pomi, use whatever you like)
1 medium yellow onion
2 teaspoons fresh oregano or basil, shredded (NOT BOTH!)
1/2 cup freshly grated Parmigiano Reggiano (optional)
Fresh ground pepper & salt to taste
Trim the chuck shoulder.
Poach it at as low a heat and as long a time as you have patience for. You want this to be VERY readily shredded. Reserve the broth to make stocks, soups, etc.
Mash the garlic.
Dice the onion.
Put them in a small saucepan with the extra virgin olive oil and saute until the onion is golden, making sure you don’t color the garlic too much.
Add the basil or oregano and tomatoes.
Season w. salt and pepper.
Cook until it coats the back of a wooden spoon.
Shred the beef with two forks.
Toss in sauce, as if this was a shredded (not ground) sloppy joe.
Top with Parm. cheese, if desired.
Leftovers can be reheated and topped with mozzarella to make a terrific sandwich/panino. (You can even add back a bit of the beef broth to make this more of a soup/stew thing.)

– I used 700g chuck steak.
– As you can see from the photos, I put it in a big saucepan of water.
– I followed Bec’s lead and cooked it for a looooong time. I put it on this morning at around 10.30, I turned it off at 5.30 this afternoon.
– I didn’t have any tinned tomatoes (the outrage!) and the thought of taking three kids to the supermarket for two tins of tomatoes just didn’t wash.
– I did have a bag of tomatoes. So I skinned them (slice the skin, cover with boiling water until the skins start to pull away) and pureed them.
– I also added some tomato paste as the sauce was tasting a bit ‘thin’.
– I didn’t have any oregano or basil, so I used some sage.

It was delicious. I loved the process of making it. Chef loved it. I’m not a big red meat fan, but I really enjoyed it too. We followed Bec’s lead and served it with a simple green mesclun salad w/ balsamic and evoo. I reckon it would be sensational with buttered parpadelle (it reminded me of a beef version of rabbit or hare w/ parpadelle). Interesting.

*****

OMG a new series of ANTM has just started on Fox8 – what number is this? I think the idjiots at Foxtel denied us a series, or they just held this one back and now we’re so far behind (if not it already being over). Now I have to go back over to Four Four and get up to speed.

Related Posts Plugin for WordPress, Blogger...
  • Muzbot

    What is “1 tablespoon EVOO”?

  • Muzbot

    ok – don’t mind me and my non cooking brain… I’m assuming now it may mean Extra Virgin Olive Oil?

  • Kim

    it is indeed, because quite frankly writing out extra virgin olive oil gets so boring by the tra in extra.