It seems like it has been a while since I received a recipe from Cook's Country to test, but I finally opened up my inbox to find one waiting for me. This always gets my motor going because (as I've mentioned before) I've worked in a test kitchen in the past and wouldn't mind working in one again. It's always satisfying to work with a set of ingredients to find just the right amounts and combinations of each component to make that "perfect" recipe. This time the test recipe was
Swiss Steak.
I'm not really that familiar with Swiss Steak, to tell you the truth. Yes, I've heard of it...I've probably even eaten some at one point in my life, but it must not have been that memorable (because I don't remember it). I always picture cube steak
mmmm...which always leads to thoughts of chicken fried steak...but, I don't know much beyond that. Make some sort of pan gravy from the drippings...but what goes into it? What is the flavor profile?
The "swiss" in Swiss Steak refers
not to the country of Switzerland, but instead to the
process of swissing. Swissing involves taking a rather tough cut of meat (usually the round in this case) and tenderizing it. This is done by either pounding it thin or running it through a meat-tenderizing machine (like a
Jaccarder)...that consists of a bunch of tiny razor-sharp blades...that punches holes through the meat, breaking down all of those tough connective tissues. I mean, look at where the round is located...
...the hip is probably one of the most exercised parts of the cow...all that pasture walking (think muscle build-up)...it's not nice and un-used and cradled in a protective layer like the tenderloin is. The process then looks to braising this tenderized meat as a way of further breaking down the connective tissues. It takes a little work and some cooking time to make this cut fall apart. But once you've taken that time, man is it worth it!
This is the goal set forth in the testing of this method of making Swiss Steak (by the Cook's Country test kitchen): Most Swiss Steak recipes start by pounding tough (and in our opinion) flavorless round steak before flouring, browning, and braising the meat until tender. But all this work is hardly worthy the mediocre results. Instead, we cut our own steaks from a top blade roast, an inexpensive and flavorful cut from the shoulder of the steer. Though a bit of basic butchery is required for this roast, there is no pounding or flouring necessary. For the sauce, we wanted our steaks smothered in a tasty, satiny, just-thick-enough sauce chock full of onions and tomatoes.
SWISS STEAK
If you cannot find a whole top blade roast, substitute eight 1-inch thick blade steaks. Blade steaks are cut from the top blade roast. Though they contain an unsightly line of gristle that runs through their center, it is not unpleasant to eat.
adapted from Cook's Country
Serves 6
1 (3½- to 4-pound) boneless top blade roast
Salt and pepper
2 tablespoons vegetable oil
1 onion, sliced
3 garlic cloves, minced
½ teaspoon dried thyme
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (14.5-ounce) can diced tomatoes
1½ cups low-sodium chicken broth
1 tablespoon sun-dried tomatoes packed in oil, patted dry and minced I used dry packed-no oil
1 tablespoon finely chopped fresh parsley
Okay, I'm going to begin by showing you the method used to butcher the blade roast...(don't be alarmed by the home-butchery, it's really quite simple!!).
Arrange roast on cutting board and cut crosswise into half.
Cut each half in half to yield 4 equal pieces.
Turn each piece on its side to expose the line of gristle that runs through the center of the roast.
Slice through meat on either side of gristle to yield two “steaks.”
Repeat with remaining 3 pieces of blade roast to yield 8 total steaks.
Okay, that was the hard part...on to the easy stuff...
Adjust oven rack to middle position and heat oven to 300 degrees.
Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat just until smoking. Brown 4 steaks, about 3 minutes per side. Transfer to plate and repeat with remaining oil and steaks. Add onion and cook over medium heat until softened, about 5 minutes. Add garlic, thyme, tomato paste, and flour and cook until fragrant, about 1 minute.
Stir in diced tomatoes and broth and bring to boil. Return steaks and any accumulated juices to pan.
Roast, covered, until steaks are fork-tender, 2 to 2½ hours. Let rest 5 minutes, then skim any fat from surface
I actually didn't skim any fat...didn't really see the need as there wasn't much visible. Stir in parsley and sun-dried tomatoes.
Season with salt and pepper. Serve.
All I can tell you is
Oh My Goodness Gracious...this is tender and full of flavor and just plain AMAZING!!! My household is going to go from one that was basically neutral on the whole concept of Swiss Steak (
wink wink)...to one that fully supports it!
Look at it!! It is fork tender...pair it with a baked potato and that is one satisfying meal. Another winner from Cook's Country.
Curried Couscous
From The Barefoot Contessa Cookbook by Ina Garten slightly adapted
serves 6
1 1/2 c. couscous
1 Tbs. unsalted butter I omitted this
1 1/2 c. boiling water
1/4 c. plain yogurt
1/4 c. good olive oil
1 tsp. white wine vinegar
1 tsp. curry powder
1/4 tsp. ground turmeric
1 1/2 tsp. kosher salt I used 1 tsp. Smoked Bamboo Sea Salt
1 tsp. freshly ground black pepper
1/2 c. grated carrots
1/2 c. minced flat leaf parsley I used cilantro
1/2 c. dried currants I used 1/4 c. raisins & 1/4 c. dried cherries
1/4 c. blanched, sliced almonds
2 scallions, thinly sliced (white & green parts)
1/4 c. small-diced red onion
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt and pepper. Pour over the fluffed couscous and mix well with a fork.
Add the carrots, parsley, currants, almonds, scallions and red onions; mix well and taste for seasonings.
Serve at room temperature.
This was a great, simple dish that was packed full of flavor. The dried cherries that I used added a bright, tart bite and the cilantro added a brightness. I didn't find it lacking without the butter. The reason I didn't add the butter is because I never do (and I like it that way). This makes a great side dish or a wonderful "light" meal all on it's own. I do have a chicken breast marinating in some yogurt and spices that I'm going to throw on the grill (pan) for lunch and serve with this couscous. Great choice, Ellyn! Head on over to Barefoot Bloggers to see how everybody else's Curried Couscous turned out.
I also want to say thank you to the lovely Mommy Gourmet of My Original Recipes for passing the One Lovely Blog Award on to me. If you don't already know her, go pay her a visit...she just shared with us how to make homemade Ricotta- YUM!
I'd also like to say thank you to Rebecca of Chow and Chatter for passing this Friends award to me. If you're looking to learn about healthy eating and living...and finding some delicious recipes, head on over and pay my friend Rebecca a visit, I know you won't be disappointed!
**and if you haven't yet decided to Pay it Forward and want to....click here to join in!**
This Pasankalla variety of Quinoa was almost extinct and has been re-discovered and begun to be farmed again in the altiplano highlands of the Andes mountains; this particular brand coming from Bolivia. Quinoa was an important part of the Incan culture (South America). Incans referred to quinoa as the "Mother Grain" and now it is becoming readily available once again!
