Well Hung!

Ha! That made you sit up and take notice, didn’t it? It’s not what you’re thinking! The other day I was conversing with my butcher. To clear things up for you…I was thanking him for the tender, tasty rump steak I’d purchased off him a week earlier while I was buying more to enjoy. We discussed the ‘hanging’ of meat. Previously I’ve written about my ‘entrée’ into the crazy, intriguing world of the hospitality industry via "The Pelican Tavern " in Fortitude Valley, Brisbane. The Tavern used to be in St. Paul's Terrace, just down the road from our Kolotex base in Baxter Street.

The chef/owner, who built the premises including the cold room with walls about 100 feet thick, (slight exaggeration!) hung his rumps (well, not actually his "rump", but that of the beasts!) for 6-8 weeks before slicing, ready to be thrown the grill. The ‘Tavern’ was well-known for its top quality steaks. To my personal taste, rump steak is my favourite. Rump is gutsy and has much more flavour than scotch (rib) fillet or eye fillet. I do love a good, thick juicy T-bone, as well, or a good piece of sirloin (entrecote). I ask my butcher very politely to cut my steaks especially for me to the thickness I desire. When I have steak I want the best and I like it thick!

Butchers are fun people. I’m sure they all go to a special school to learn the art of dealing with the public. I’ve always found them jovial, full of good humour.

Pepper Steak: Prepare steak a few hours ahead. Crush 2 heaped teaspoons whole black peppercorns very coarsely. Pour 1tbl olive oil, mixed with1/2 clove garlic crushed into a dish. Coat each steak (2) evenly on both sides with crushed peppercorns, pressing them in firmly. Lay the steaks in the dish. Spoon in another tablespoon oil mixed with ½ crushed garlic clove. Cover and set aside for a few hours, turning the steaks once. Place heavy-based pan over very high heat. Drop steaks into the pan when very hot,. Sear quickly on both sides. Lower heat and cook as desired. One minute before end of the cooking time pour in 150ml red wine or brandy if you prefer (flame brandy). Let the liquid reduce. Sprinkle with salt and serve immediately.

Steak Diane: Heat 2tbl olive oil in pan. Gently sauté some crushed garlic. Stir in a splash of Worcestershire sauce, 1tsp wholegrain or Dijon mustard and a drizzle of balsamic vinegar. Simmer for a few minutes. Bash out a piece of rump steak until thin. Heat a little oil in another pan. Cook the steaks to personal taste. Pour sauce into the steak pan and heat for about 1 minute. Serve.

Rump Steak With Oyster Sauce: Season steaks with ground pepper. Heat 35gm butter in pan, when hot add steaks. Cook to required doneness. Remove from pan and keep warm. Heat 35gm butter in another pan. Add 1/3cup finely chopped onion. Gently cook for 1min then add ½ cup brandy. Heat and set alight. Reduce by half. Add 1/2cup each beef stock and cream. Reduce by half. Add any meat juices from steak. Toss in fresh oysters and any juices from the shells, 1tbl oyster sauce, 1tsp lemon juice, 2tbl fresh herbs, chopped (parsley, chives, oregano, thyme) and quickly whisk in one egg yolk. Season to taste and remove sauce from heat. Whisk in a small knob of butter. Spoon sauce over steaks.

Ginger-Glazed Rump Roast: Place rump roast on rack in roasting pan. Combine crushed garlic, minced fresh ginger, 2tbl olive oil, 1tsp finely chopped mint, salt and ground pepper. Spread over roast. Put some water in bottom of roasting pan. Roast for 30mins. Reduce heat to 140C. Roast for another 30mins. Combine 1tbl each honey and cider vinegar. Baste roast with mixture during cooking for another 40mins or to preferred doneness.

The above charts show, on the left, the US Beef Chart...and on the right, the Australian Beef Chart. (Click on the Aus Chart for a larger view)