The meat guy suggested I cook the rump roast rare or thereabout so I did. He has more confidence in the chewability of tougher cuts than I do, I would have braised it for hours until it virtually disintegrated and avoided any problem with tough connective strands but that results in something quite different. I'm glad I took his suggestion, this does taste good even cold like this, but apparently I cut this wrongly because I do have a problem with the tough connective strands. I found that slicing through them this way, slice the slices, takes care of that problem nicely. This is three thin slices that are then sliced into four strips each.
The egg is scrambled with generous cold butter as if whisking a sauce.
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