It's beef day! We got a delivery of two primal cuts of beef that we would break down and trim into smaller cuts.
In the kosher world, we are only able to eat the front half of steers (bulls) because the back half of the animal has the gid ha'nasheh, the sciatic nerve, which runs from the base of the spine down each leg. It says in the Torah that when Yaakov was wrestling with the angel, Yaakov was winning the fight so the angel struck him on his hip socket (the gid ha'nashe) to injure Yaakov. It is for this reason that we don't eat certain cuts of meat like sirloin steaks, flank steak, true filet mignon, short loin, tenderloin, porterhouse, or tip roast. We can, however, eat the tail of the animal (eg. kosher oxtail stew).
There are instances where the animal's sciatic nerve can be removed, thus making the back portion kosher, but this is extremely rare.
The cut below is from the rib of the animal, and we got both sides of the rib (the left and right rib cages).
Me and the hunk o'beef
First cut of the ribs
Checking out the fat layer for hair
Classmate Avi ripping off the subcutaneous layer of fat and deckel:
Chef demonstrating how to trim the deckel.
I trimmed the small deckel cut:
Chef getting to the kosher steaks / filet mignon:
A beautiful 2" cut
Checking the temperature of a cowboy steak by putting the thermometer in the side, by the bone.
Below, my ingredients for beef and broccoli:
Chef trussing a rack of ribs that have been Frenched (bones scraped).
After the standing rib roast cooked, this is what is looked like inside:
After I got a hold of some sliced minute steaks, I worked on a recipe for beef & broccoli with classmate Dvasha.
I took some leftovers for my lunch at work!
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In the kosher world, we are only able to eat the front half of steers (bulls) because the back half of the animal has the gid ha'nasheh, the sciatic nerve, which runs from the base of the spine down each leg. It says in the Torah that when Yaakov was wrestling with the angel, Yaakov was winning the fight so the angel struck him on his hip socket (the gid ha'nashe) to injure Yaakov. It is for this reason that we don't eat certain cuts of meat like sirloin steaks, flank steak, true filet mignon, short loin, tenderloin, porterhouse, or tip roast. We can, however, eat the tail of the animal (eg. kosher oxtail stew).
There are instances where the animal's sciatic nerve can be removed, thus making the back portion kosher, but this is extremely rare.
The cut below is from the rib of the animal, and we got both sides of the rib (the left and right rib cages).
After I got a hold of some sliced minute steaks, I worked on a recipe for beef & broccoli with classmate Dvasha.
------BBQ Brisket
4 lb brisket
1 cup of dry rub (rub recipe below)
1 cup light brown sugar
1/2 cup kosher salt
2 TB powdered coriander
1 TB garlic powder
1 TB cayenne powder
1 TB ground cumin
1 TB chili powder
3 TB paprika
2 TB turmeric
1/2 tsp dried thyme
1 TB black pepper
1 TB dried marjoram
1 tsp ground celery seeds
Mix together for an excellent rub for meat.
3 cups bbq sauce (homemade or your favorite bottle)
3 cups water
Rinse meat and pat dry. Once the meat is fully dry, coat in the dry rub and let sit in the fridge uncovered for 4-12 hours (overnight).
Heat a skillet with a high-temp oil, like canola or grapeseed, and brown the meat on all sides, using tongs to turn.
In an oven-safe roasting pan, pour the water and bbq sauce, place the brisket, and scrape the pan juices from the searing skillet into the roasting pan.
Place in a 400 degree oven for up to 4 hours.
Enjoy!
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