Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What do people do with the tri-tip portion of bottom sirloin outside of America?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What do people do with the tri-tip portion of bottom sirloin outside of America?),it will help you,my kids.
Other than in California, Americans generall grind it or slice it into steaks. In Brazil, it's often grilled whole. What do they do with it in the rest of S. America? What about Europe? Are there other places where it's kept whole for the grill?
(Please don't quote the wikipedia blurb)
Answer:
We butcher our meat slightly differently in the UK so we are not really familiar with this cut. We can get Corner Cut of sirloin which, I think, is roughly the same thing but it is not common.
As it is a piece from the sirloin, most Brits would either roast it briefly or cut it for frying or grilling. Sirloin is expensive and should be treated well.
eat it
BBQ roast. I think Its an Ideal cut for Corned beef.
Sweden
Beef Rydberg and Red Wine Sauce
INGREDIENTS:
2 eggs
1 potato, boiled and diced
1 onion, diced
? cup red wine sauce
? pound beef tenderloin, diced
2 Tablespoons oil
Sear the diced tenderloin on all sides and let sit. Fry the potatoes until golden brown and set aside. Sauté the onions separately.
Red Wine Sauce
1 cup veal stock
1 cup red wine
1 shallot
1 sprig thyme
1 Tablespoon butter
Put all the ingredients into a pot. Reduce to a 1/3 of the liquid on low heat. Add the butter right before serving.
To serve, drizzle the sauce around the meat and potatoes mixed with the onions. Right before serving, separate the eggs. Place the egg yolks back into the shell. Place the egg on top of the meat and potatoes.
As a former in Canada, here it is used in many forms, as a steak for grilling, alot is used for processed roast beef, the kind the deli serves, in most of the restaurants/hotels I worked in we broke it down, and used it for many things, roasts, steaks, ground or cut for stir frys, cutlets like chicken fried steak or kebabs.
If it is cut right it will stay tender right up to medium well, but like any cut of beef if over done it can get stringy. I prefered it meduim rare to rare.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
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Kitty said: Yes.What do people do with the tri-tip portion of bottom sirloin outside of America?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What do people do with the tri-tip portion of bottom sirloin outside of America?),it will help you,my kids.
Other than in California, Americans generall grind it or slice it into steaks. In Brazil, it's often grilled whole. What do they do with it in the rest of S. America? What about Europe? Are there other places where it's kept whole for the grill?
(Please don't quote the wikipedia blurb)
Answer:
We butcher our meat slightly differently in the UK so we are not really familiar with this cut. We can get Corner Cut of sirloin which, I think, is roughly the same thing but it is not common.
As it is a piece from the sirloin, most Brits would either roast it briefly or cut it for frying or grilling. Sirloin is expensive and should be treated well.
eat it
BBQ roast. I think Its an Ideal cut for Corned beef.
Sweden
Beef Rydberg and Red Wine Sauce
INGREDIENTS:
2 eggs
1 potato, boiled and diced
1 onion, diced
? cup red wine sauce
? pound beef tenderloin, diced
2 Tablespoons oil
Sear the diced tenderloin on all sides and let sit. Fry the potatoes until golden brown and set aside. Sauté the onions separately.
Red Wine Sauce
1 cup veal stock
1 cup red wine
1 shallot
1 sprig thyme
1 Tablespoon butter
Put all the ingredients into a pot. Reduce to a 1/3 of the liquid on low heat. Add the butter right before serving.
To serve, drizzle the sauce around the meat and potatoes mixed with the onions. Right before serving, separate the eggs. Place the egg yolks back into the shell. Place the egg on top of the meat and potatoes.
As a former in Canada, here it is used in many forms, as a steak for grilling, alot is used for processed roast beef, the kind the deli serves, in most of the restaurants/hotels I worked in we broke it down, and used it for many things, roasts, steaks, ground or cut for stir frys, cutlets like chicken fried steak or kebabs.
If it is cut right it will stay tender right up to medium well, but like any cut of beef if over done it can get stringy. I prefered it meduim rare to rare.
correctness,It's Non-profit and only for informational purposes.
PRE: What do people in niger eat.? NEXT: NONE
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