Saturday Beefcake: And the Beef Goes on

When DNA ran the article and pictorial on Brian Hansen it was his boyish good looks, as in his flawless face, that immediately caught the eye. Yes. 'Tis true.

Of course, one should not be deterred from appreciating his other attributes, for it is those that are his bread and butter and can be seen in all their glory in other media. He is, after all, a much sought after porn star. In honour of all his attributes a recipe that could very well be served with bread and butter, unless you are keeping the carbohydrate load to a minimum.

According to the Aussie Cattle Council "Australia's beef export trade began in 1880 with a world-first shipment ... from Sydney to London. This trade to the UK grew steadily and peaked with the 15 year meat agreement from 1940 to 1955. As the UK market receded, the US took its place and became Australia's dominant export market throughout the 1960s and 1970s ... In the first half of the 1990s, successive tightening of the restrictions under the US Meat Import Law (prior to its repeal in 1994), imposition for the first time of quota restraints to Canada and, in 1994/95, the substantial slump in the US beef market brought an end to the dominant position of the North American trade."




Well, one would be hard pressed to prove that beef and dominant positions have not been accorded to Australian men Stateside as it is. Certainly Brian Hansen, a product of Down Under, appreciates as well maintains dominant positions.

It is in his honour that the following recipe is featured this week, some beef that's got it goin' on.

Beef and Brew

Stewing Beef, 2 kilos
Flour, sea salt, pepper
Olive oil
Sweet Butter
Onions, medium, sliced
Dark Beer, one pint
Courvoisier, two large shots
Worcestershire Sauce, one large spoonful
Thyme
Bouquet Garni: one garlic clove, some chopped fresh fennel,
five sprigs of parsley, 2 bay leaves
Tomatoes and Fennel for garnish

1. Dredge beef, brown it in a casserole (6 quart) with olive oil over high heat
2. Then melt the butter in a large skillet in which you'll saute the onions and then add them to the beef
3. In that same skillet add flour to make a light brown roux
4. Then to the skillet slowly add beer and courvoisier, stir until slightly thickened, and then add this sauce to meat and onions
5. Tie the bouquet in a cheesecloth and place in casserole
6. Stir in a large spoonful of the Worcestershire and and a pinch of thyme
7. cover and bake for two and half hours in an oven pre-heated to 350F
8. Remove bouquet garni
9. Serve in plates surrounded by fresh fennel and tomato slices

This should do fine for twelve ordinary people or six beefy Aussies, who will make sure you know which side of your bread is buttered.