V took my bike this morning...and with it, my mode of transportation to the grocery store. I'm kinda bummed, but kinda not. I inevitably end up buying 30-40 Ibs. of cabbage, coconut milk, milk, butter, potatoes, and meat. Then I bike 4 miles home. In the end, my forearms are numb from the backpack straps cutting into my shoulders and (because I live in TX) , I'm hot as hell. In conclusion; I stayed home, and now have limited ingredients, but more time to fiddle. I decide on Velvet Beef. The beauty of this preparation is that it traps all the natural moisture in the meat. Usually, when you pan sear meat, the moisture runs out instantly and steams the food; ruining the possibility of a crust. In contrast, velvet meat is dry from the flour, so when it hits the pan, it is allowed to caramelize and brown, thus sealing the juices inside. I bought the cheapest cut at the store 3 days ago; a London Broil. 2 Ibs. for $10.00. V and I will have it with dinner, with some take on Alfredo. For now though, I prepare this tender and very rich element.
1 Ib. London Broil 1/2 cup of flour ( or any type of starch ) 1/4 cup of ghee or coconut oil Slice the beef against the grain into roughly 1/2 inch-1 inch slices. A variety of thickness is actually a good thing, it makes each piece a mix of crispy and thin, and rare/lush thick portions. Coat each piece liberally with flour, and set aside for 5-10 minutes. Heat the oil in a shallow fry pan until a dust of flour crackles. Flour the beef a second time. Add beef pieces to the pan, no more than 3 at a time. Sear for no longer than 1 minute on each side. Set aside and complete the process with all the beef. Let beef rest at least 5 minutes before slicing.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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