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Beef and Sage

post #1 of 13
Thread Starter 
I don't see this combination much in cooking. As I was looking at Bolognese recipes last night, I came across one that combined a small chuck roast and sage. Actually sounded like a fun variation.

How have you used beef seasoned with sage?
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #2 of 13
When I run out of dried oregano for a beef sauce, I'll head straight for the sage every time. Sage is a fair bit stronger, so use less than you normally would for oregano. But they are pretty similar. If I'm out of both of those, I'll go the marjoram. All very similar tastes. It's fun mixing them too with beef, just gotta find which qty/ combo you like.

The dried ground sage is great in lots of marinades and dry rubs for beef too, pair it with smoked paprika, or rosemary, or thyme. Makes a great smell when its cooking too.
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #3 of 13
Hi Phatch,
My mother and uncle both always made roast beef, rubbing it deeply with sage and garlic and black pepper first. They were from the lucca area, and i don;t think they ever ate roast beef as kids since they were poor and roast beef was practically unknown here anyway back in the 1920s. Nevertheless, sage was the preferred herb in most of their cooking. We often had liver with sage and garlic and black pepper and for me it beats any other combination. And since i like that so much, i tried making thin beef steaks (here they;re called fettine, the standard form beef is bought in) with the same and it's wonderful.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #4 of 13
Growing sage, tho i've never liked it. Gonna try Ossum Bucco once i get a handle on eating veal. I guess its going to have to be bloody fantastic. In the meantime, my sage plant is resigned to the stuffing for Christmas dinner
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #5 of 13
You mean Osso Bucco?

Don't worry about the veal. Beef shanks (based on my recent experience) are about 95% of the flavor versus veal, and they're a quarter the price.

I've made this dish four times in the last three weeks (been practicing my risotto, we're doing this dish for the September episode) twice with veal, twice with beef. The only thing about beef is that you have to increase your cooking time just a touch, which means you have adjust your timing on the risotto so it's done the same time as the meat...
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Youtube channel: TheMetalChefOnline

The classics, presented irreverently with a healthy dose of slapstick and loud music.
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post #6 of 13
Feeling a bit daft...
...wot i meant was Saltimbocca. Couldnt figure out why y'aal were going down the road you were... I was getting it wrong.

I'm a total newbie when it comes to both veal and sage and i feel this is the treat to turn me
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #7 of 13
That makes a bit more sense to me now. :)

I was wondering where you got a recipe for fresh sage in Ossobuco...
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The classics, presented irreverently with a healthy dose of slapstick and loud music.
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Youtube channel: TheMetalChefOnline

The classics, presented irreverently with a healthy dose of slapstick and loud music.
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post #8 of 13
Cheers :blush:

What a numpty! Anyhoo. Cant remember what cheese is used. Do u know?
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #9 of 13
Actually, no cheese as Osso Buco is braised normally with some wine, carrots, onion and celery. Slowly cooked on either stove top roasting pan or oven.

No cheese in it. You can top it when plating with some parmesan but that's about it.
post #10 of 13
Nor is there any in Saltimbocca, that I'm aware of...

And after having Ossobuco with the Gremoulade (sp?), I'd never dream of putting cheese on it.
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The classics, presented irreverently with a healthy dose of slapstick and loud music.
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Youtube channel: TheMetalChefOnline

The classics, presented irreverently with a healthy dose of slapstick and loud music.
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post #11 of 13
Yeah. We use it at work. But I live in Norway, so I wouldnt trust me too much if I were you.
post #12 of 13
Lutefisk FTW! :eek:
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The classics, presented irreverently with a healthy dose of slapstick and loud music.
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Youtube channel: TheMetalChefOnline

The classics, presented irreverently with a healthy dose of slapstick and loud music.
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post #13 of 13
Yeah right... The land of lutefisk and rakfisk. I'm not a big fan of lutefisk. Why destroy perfect fish like cod to eat lutefisk. When I ask people they say its about what you eat with it... Then it what you want without the lutefisk...

Anyway, I would say its the land of fresh good fish and seafood, Lofotlamb, the benefits of a low-temp climate with longlasting sun in the summer and a geography that really gives you good food if you are willing to let it do so.
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