Saturday Beefcake: Eat or Be Eaten
It's not so much that meat is necessarily good for you that beef recipes sometimes accompany this Saturday tribute to the prurient interest. In fact it was an originally a beef recipe that inspired the term that was itself inspired by a half naked Guy Madison.Eating another creature to some is a sign of strength. There is much to say that that's all it is: a sign, religious beliefs aside. Still a great many adhere to the belief that beef once a week does no harm. We live in a carnivorous society and it can't be denied that a good hunk o' meat every so often is enjoyable to the senses and the protein gives a nice physical jolt.
Speaking of strength, it is exactly what is needed in a carnivorous society, it is necessary for defensive combat. It's not necessary to list the ills and evils that need to eradicated, religious beliefs aside. Self defense is necessary on a number of levels and, therefore, strength on many levels: inner strength being the least of them. Meat remains an easily accessible source of nourishment and Contemporary North American society is not about to go vegetarian soon.
So, for this Saturday Beefcake the feature is martial artists, or as they are listed in the galleries on the main site, Gladiators and a very beefy recipe:
Beef & Brew
2 kilos of Stewing Beef
Flour, salt, pepper
Olive Oil
Unsalted butter
8 medium Onions, sliced
2 pints Dark Beer
Cognac
Bouquet Garni: consisting of a clove of garlic, 5 sprigs of parsley, 2 bay leaves, a few slices of fennel
Worcestershire Sauce
Thyme
Chopped parsley
Get the oven ready at 350F
1. dredge the beef in flour and then saute it in a large casserole (6 litres) in olive oil over high heat
2. saute the onion in butter in butter in a skillet and then add it to the beef
3. in the same skillet add some flour to make a light brown roux
4. Slowly add beer and 2 shots of Cognac, stir until slightly thickened and then add to the casserole
5. Tie the bouquet up in cheesecloth and place in casserole
6. Stir in a dash of thyme and a shot of Worcestershire
7. Cover and bake for at least 2 hours
8. Garnish with the chopped parsley
This is great with rice and a salad that's been tossed in a cleaned kitchen for 12 regular folks or 6 gladiators.
2 kilos of Stewing Beef
Flour, salt, pepper
Olive Oil
Unsalted butter
8 medium Onions, sliced
2 pints Dark Beer
Cognac
Bouquet Garni: consisting of a clove of garlic, 5 sprigs of parsley, 2 bay leaves, a few slices of fennel
Worcestershire Sauce
Thyme
Chopped parsley
Get the oven ready at 350F
1. dredge the beef in flour and then saute it in a large casserole (6 litres) in olive oil over high heat
2. saute the onion in butter in butter in a skillet and then add it to the beef
3. in the same skillet add some flour to make a light brown roux
4. Slowly add beer and 2 shots of Cognac, stir until slightly thickened and then add to the casserole
5. Tie the bouquet up in cheesecloth and place in casserole
6. Stir in a dash of thyme and a shot of Worcestershire
7. Cover and bake for at least 2 hours
8. Garnish with the chopped parsley
This is great with rice and a salad that's been tossed in a cleaned kitchen for 12 regular folks or 6 gladiators.
Comments