I have grown up eating chili since I can remember. As a kid, I remember eating our meals around a huge table which my grandmother would cook for. I had aunts, uncles, cousins and sisters around that table, including my grandmother, who would share a chair with me. As I ate, I remember the many condiments that accompanied every meal.
Secondary cuts of meat are trendy these days. Whether it be lamb, pork or beef, secondaries have come around from the past to be trendy once again. In the past, it was almost a necessity to use secondary cuts of meat and offal for survival. The harsh financial times of the past forced a lot of people to be creative with cheaper cuts of meat. Stories told by grandmothers, telling us about cooking pigs head, ox tails and trotters; ribs, shins and belly seemed so unreal when we were younger. We could never imagine eating such things because our generation is so used to juicy, primal cuts of meat. These days, chefs have trended towards creating dishes with secondaries more and more not to make more money (because they are cheaper) but because punters are taking to liking the wonderful creations that chefs come up with using bits of meat that would other wise be used for mince perhaps. The cooking methods for these secondary cuts is usually long, this is to extract as much flavour from the cut and to break down the tougher muscles. Cooking methods like braising, slow roasting, confit and these days, sous vide (where it is becoming a regular cooking method for chefs). As a result of slow cooking, I believe that it produces a tender, tastier, juicier end product.
Well, here it is guys, the recipe for the tender RGFM beef rib with chipotle sauce.
One of the other dishes that went down well for the 2012 Eat.Drink.Blog dinner were these awesomely tender beef ribs with chipotle sauce. I have a deep fascination with secondary cuts of meat, I love them. Growing up, I hardly saw primary cuts being served on our dining table at home. My mum or my grandmother would cook with predominantly secondary cuts like ox tail, ribs, beef tendons etc. Beef ribs was used in a Filipino dish called sinigang; my mum would use either pork ribs or beef ribs, either way, it was braised in a stock flavoured with tamarind for hours until the meat is so tender it almost falls apart especially when you try to sneak one out of the pot, which was often for me because I would always try and pinch one out of the pot before they were served.
I love easy and tasty recipes. People always ask me “so, do you cook at home?”. I do, I love cooking at home, in fact I get a lot of joy cooking for myself. I don’t have difficult customers or ungrateful people to deal with. I can be free in my kitchen and with that freedom comes clarity. I know exactly what I want, I can see how I can cook it and I prepare the dish with great ease because I get to play, I get to cook what ever “I” want.