Leeks duly sauteed in butter as per Obelixx's suggestion and eaten with a Quiche Lorraine, new potatoes and button mushrooms. Quite palatable but can't say I'd rave about them.
Sophie Grigson used to rave about buttered leeks but I am much more likely to put them in something such as a soup, stew or pie of some sort. They're lovely when young and fresh and not as fat as the ones in the shop so I always grow a few too.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
This seems like a good place to ask my question. Mr Google doesn't understand my question. Back in the day, I would buy braising steak. steak sized bits of meat that you cooked slowly. You never see it in supermarkets now and we don't have a local butcher to ask. My questions are: What is it called now? What if I don't want it chopped into bitesized chunks? What is the name of the joint that I could slice up to make braising steaks?
I always thought beef skirt (flank) was the "butcher's cut" which has now become expensive and fashionable after being cheap for years, like beef cheeks and pork cheeks.
Anyway @B3, braising steak usually comes from the chuck and blade.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
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Fancy this one myself.
@steveTu, I made that last week which is why I've got some left over!
Back in the day, I would buy braising steak. steak sized bits of meat that you cooked slowly. You never see it in supermarkets now and we don't have a local butcher to ask.
My questions are:
What is it called now?
What if I don't want it chopped into bitesized chunks?
What is the name of the joint that I could slice up to make braising steaks?
Anyway @B3, braising steak usually comes from the chuck and blade.