Food and Drink
Posted by Marianne Duluk
08. May, 2014
Cheeks, chops and chuck. Cooking with these secondary beef cuts can be an adventure into the unknown. Sure we can all pull off a ripper roast beef, but how’s your hand at brisket? Lucky for us, beef supremos Adam North and David Maconochie of Hopkins River Beef have joined forces with Michael Fox, head chef of The Tommy Collins Group, to show us how to totally rock secondary cuts.
‘’Not many people know about all the different parts of the beast that you can utilise. Many of the cuts that we’ll cover in the masterclass highlight these and more often than not these cuts have the most flavour and are easiest on the wallet’’, says Adam.
These industry leaders will share tips and demonstrate tricks, including an insight into the Hanger steak or ‘hanging tender’, which is popular with Mexican cuisine, great in salads and also a perfect addition to a stir fry. The question is how do you prepare it?
Not just an ‘udder’ event- you’ll pick up swag of skills and have a new repertoire of fabulous beef dishes for that next dinner soiree.
Beef masterclass is on at Hawk & Hunter, 8/10 Glen Eira Av, Ripponlea
Tues 13 and Wed 14 May @ 6.30pm.
Cost $80 (includes Masterclass and three course dinner with Brown Brothers wine)
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