Others of my age in the US will remember those "where's the beef?" commercials. (Yes, I used to watch television. I remember with amusement how exciting it was when programming began being extended all night instead of ending around midnight. When the baby woke me up at three I could tune in to reruns of Happy Days instead of numbly sitting in the rocking chair unable to hold the baby AND the bottle AND a book.... And it got REALLY exciting when AMC started airing uncut movies without commercial breaks -- there were scenes in some of the classics i'd never seen before.)
Back to "the beef" ... and now i'm talking about cookbooks. Not having a gripe-fest like yesterday, but just wondering where the innovative recipes are for my favorite foodstuff! (Well, recently, lamb is competing hard for favorite -- it's a really close race.) Cookbooks are full of SWEETS! faux-potatoes and bread! snacks! I want MEEEEEAT. ;-)
Cows are BIG. One steer contains a shitload (technical term) of meat, and piecemeal, the two of us probably go through a whole one every year. And a couple of lambs, quite a few chickens and ducks, and maybe a whole pig. I have hundreds of cookbooks, and yet I seem to cook my pot-roast pretty much the same every time.
I made what sounded like "something different" for dinner yesterday, a crockpot recipe for short ribs with oriental spices. Turned out tasting like sauerbraten to me (it contained vinegar). Though well-marbled, the meat was tender but not juicy. Annoying.
What are YOUR favorite ways of cooking and seasoning beef? Much as I enjoy sauerbraten, I do like some variation. ;-)