What's been your favorite meat of 2020?

Question

Was it a steak, a pork chop, a good-old roasted chicken? Perhaps a certain type of wild game? Our holiday Angus rib-eye based Surf & Turf was very satisfying the other night. Enjoyed some pork roasts during the year. Got to have some brisket from time to time. Made worthy ribs, too. What's been your go to meat this past year? How did you prepare it? Please share...

Answer

I holidayed in Spain, Andalusia, this February, and had oxtail a few times. First time I had oxtail. When I came back home early March, amidst all the covid consternation, I recreated rabo de toro and enjoyed it. See http://www.undertheandalusiansun.com/2017/04/rabo-de-toro-andalusian-oxtail-in.html

Then I saw some oxtail 2 weeks ago and made Chinese style braised oxtail, see woksoflife for recipe. https://thewoksoflife.com/chinese-braised-oxtails/

Answer

As much as I looked forward to - and enjoyed - the prime rib roast I just made for Christmas, I have to say that the one meat dish I'm likely to keep coming back to time and again is meal of roast chicken with bread salad. It's really a simple meal of a spatchcocked chicken splayed atop a pile of bread cubes (I use homemade focaccia) and roasted in the oven. The bread cubes soak up juices from the chicken but also get toasty from the pan, and they become croutons in a basic green salad, dressed with a simple vinaigrette.

Answer

It would be hard to quibble with a nicely crusted, butter basted, rare Wagyu sirloin. A rare skirt steak with a well seasoned red wine reduction would be a close second.

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My go to is chicken, either grilled or slow roasted.

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Scottish Highland T bones. I got 12. There's something about this beef. The kid I know who raised it claims they take out all the plant no other animals eat, like thistles and such. I'm diggin' that thistle fed beef!

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I must add Short Ribs to my list of favorites...they have really peaked in popularity.

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My favorite meat this year was Bluefin... California has had a lot of big cow Bluefin move in... They aren't the easiest fish to catch but it only takes one monster to fill the freezer. Here is my 98 pound Bluefin.
Smoked Tuna Belly Jerky is probably my #1 favorite... but simple searing is amazing too. Sliw and low or fast and hot this meat is on point!

Answer

Slow roast lamb shoulder which provides two meals. The obvious classic roast but the leftovers get sliced (and frozen) to be used as a sort of cheat's shawarma. 

Lamb is always going to be my No. 1 meat every year. The delicate taste of the new season meat, through the robust taste of hogget and into the "full on" of mutton. In fact, we had Irish Stew only yesterday. 

I also particularly enjoy game but Covid has meant we can't get to the local farmers markets to buy the locally shot stuff.

Answer

Unlike my parents' heavy meat and potatoes generation, I'm not a huge meat eater - lamb, pork, etc. No steak and eggs for breakfast or prime rib hanging off the plate with a spinning salad restaurants offered in the old days. On occasion, I do like brisket, steak, meatballs or burgers. I used to like duck, but it's too fatty for me now. I rarely eat bacon or ham. From time to time, I do like a roast beef or French dip sandwich. My go-tos are chicken, fish or seafood and lighter fare. Pot roast, from time to time, during the cold winter months. Roast turkey with all the sides. Turkey breast or cutlets with mushroom marsala sauce was the hit of the year.

Answer

Marinated and grilled hanger steak, so flavorful.

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I don't think I can pick just one, but here were some highlights from the year:

-Rabbit, done for Easter in a mustard sauce ("Joe Beef: Surviving The Apocalypse") and again later in the year with "strange flavor sauce" (from Dunlop's "Land of Plenty").

- Grilled vension chops with five spice cherry sauce

- A picahna roast, cooked over oak

- Lamb chops from a local restaurant. This was the last meal we ate out before the lockdown.

Answer

Liverwurst! We would have it on occasion, but this year we seemed to enjoy it with more frequency in a rye bread sandwich with Swiss, good spicy Polish mustard, and some Cape Cod chips on the side..

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Rediscovered an old fashioned Polish miasarnia in my area and have been enjoying their house made kielbasy. So flavorful with some good Eastern European sides. Will be cutting up a fresh one tonight, in fact...

Answer

Grilled boneless leg of lamb.

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What's been your favorite meat of 2020?

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