Originally Posted by SnorkelingGirl
Looks great, I'm a huge fan of braising. I see questions on the forum from time to time about people wanting to know if they can smoke a cut of meat that just screams out for braising. Some cuts are just meant to be braised, IMO.
I love parsnips, I use them all winter in lamb or beef stew, and mash them up with carrots and rutabaga as a topping for shepherd's pie. Fun to see them in your dish.
Question about the spinal cord. Do you eat that? I shy away from it because of the potential risk of prions and CJD, so whenever I braise lamb neck I always pull the meat off the bones before serving. What is your opinion?
Love your pictures, thanks for sharing! Hope your meeting went well, and have a great week!
I just ate spinal cord without thinking. Way down here on a big island we dont have a lot things that troubled livestock in Europe like mad cow,foot & mouth, bird flue. Hope that holds for Alpaca.
Parsnips are a winter thing here,I like them roasted normally. Moari people like that white kumera ( sweet potato )that turns purple when cooked .
I like braises for the set & forget feature.They are also easy to reheat so I am not cooking meals from scratch on week nights. Some cuts are just meant for it ,shanks & cheeks just for starters.Went to a french bistro on friday & sure enough beef cheeks on the menu.As well as a lamb shoulder braised.
If I had enough people to feed I would be doing pulled pork in the MES but its just me & the butchers daughter & I hate waste.
My Moari friends are getting married in Rotarua New Zealand in december.It will be the full Moari experience with people from the various tribes attending including people from the Cook Islands( think more Hawaii much warmer) .Think its doable should be one hell of a timeExpecting some serious underground cooking.
Did some beef tongue in the smoker,going to bust out a little country style french dish with white beans & toulouse sausage soon.
Have a great week .MICK