Weekend Cook and Tell: 'Off-cuts' of Meat

Each Wednesday the food sections from newspapers all over country feature many great ideas and recipes. Here at Serious Eats we are kicking off a new feature called Weekend Cook and Tell. Every Wednesday we are going to share a particularly interesting article or recipe from a food section. We want you to use this as a jumping off point for a weekend cooking project, come up with an idea inspired by the featured article or recipe, cook it over the weekend and then tell us all about it and share photos of your dishes.

This week the New York Times dining section featured a great article about "off-cuts" of meat. These unfamiliar cuts are readily available, inexpensive, and underutilized but full of flavor and really delicious when prepared using the right techniques. This weekend we want you to buy a cut of meat that you haven't worked with before. Here are some of the cuts that you might want to try:

For braising Beef chuck deckle Flanken 7 bone steak

For grilling Tri-tip Top blade steak Lamb blade chops or lamb t bone Pork sirloin chops

For roasting Beef eye round Boneless pork top loin

The New York Times shared some tasty recipes like Beef Tri-Tip Skewers Marinated in Harissa and Yogurt, Pork Top Loin Roast With Asparagus, Spring Onion and Butter Lettuce, and Grilled Lamb Blade Chops With Orzo Avgolemono and Green Garlic. But don't limit yourself, we want you to use your culinary creativity to come up with exciting new ways to use these lesser known cuts.

Check back with us over the weekend to show us your photos on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes in Talk with comments on this thread! If you'd like to blog along from home, leave a link to your Cook and Tell blog post in the comments. We'll round up all your photos and ideas in a post early next week. Let's get cookin'!

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