A whole animal provides endless untold opportunities for a delicious meal. Rump. Ribs. Livers. Shoulder. Kidneys. Fillets. Skin. Bone. If you’re going to eat meat, respect the animal and go the lot.
You see what I did there? Yup, I threw in a couple of bits of offal amongst the other cuts of meat. Want to know why? Because somehow we have forgotten that offal IS meat.
Beef rump is loved by many and for good reason; it tends to have more texture and flavour than beef fillet. But if it’s texture and flavour that you’re after, you must try eating offal. Its texture and flavour is remarkable and unique. What a joy a delicious piece of tongue is!
Some of you might be a bit squeamish about eating tongue. You might say “I don’t like the idea of it.” Fair enough. But why are you so happy to chew on the ‘business end’ of the beast?
Offal is the black sheep of the meat family but the reality is that if you are willing to reach out and give offal a bit of love, it can be turned into the most delicious meal.
Anything from the time honoured and consuming terrine and pâté, to really simple and super fast lambs fry (half a centimetre thick) eaten with buttery onions, a splash of balsamic and a touch of rosemary.
Every successful meal can be divided into two parts: one part good recipe and the other good produce. A great offal dish is no exception. Go to your butcher, ask for help choosing fresh delicious offal that is bright and lively and give it a go. You have nothing to fear and everything to gain. In fact, you really do deserve something special.
If you’re having trouble getting your fellow diners on board, I find the best way to get offal into people’s mouths is to ‘stretch the truth’ a bit – when they are happily scoffing mouthfuls and ask, “What’s that flavour? It’s amazing!” I say, “Sherry, thyme, eschallot, butter and a few chicken hearts.”
There is a pause, a moment of conflict where they weigh up deliciousness with prejudice and, let me tell you something, deliciousness wins every time!
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– Jared Ingersoll