Quoting Dave Drum to Jim Weller <=-

Title: Aunt Ellen's Cornish Pasties

does "cubed" really mean "diced"

Yes. Medium large dice, what the French would call Parmentier, about
1/2 inch cubes.

or does it mean "cubed" as in cubed steaks?

I had to google the term "cubed steaks". In Canada we call those
mechanically tenderised round steaks "minute steaks".

And why would you need leeks when you already have onion?

The leeks would replace all of or part of the onions, to taste, and
would include the green leaves as well as the white bulbs.

And the turnip version would use the small mild white fleshed
turnips and not nasty rutabagas.

It's not traditional but I add more spice than just black pepper:
various green herbs, cayenne or other chile and/or wooster sauce.

I use hand diced round or even sirloin steak for company but just
plain old ground beef, hamburger meat, for everyday.

Title: Watermelon Pickles
1 (15") stick cinnamon
2 ts Whole cloves

I also add chunks of ginger root, coarsely cracked, not ground,
nutmeg and whole allspice berries.




Cheers

Jim


... Hamburger is just a steak that didn't pass the physical

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JIM WELLER wrote to DAVE DRUM <=-

Title: Aunt Ellen's Cornish Pasties

does "cubed" really mean "diced"

Yes. Medium large dice, what the French would call Parmentier, about
1/2 inch cubes.

That's what I had assumed. But I've been caught out by making those
sorts of assumptions in the past. Thanks.

or does it mean "cubed" as in cubed steaks?

I had to google the term "cubed steaks". In Canada we call those mechanically tenderised round steaks "minute steaks".

I'm unsure as to the Etymology of that term as meaning "tenderised". I've
see "minute steaks", "cubed steaks", "tender steaks" all used to describe
the same item. Sometimes it's called "Swiss Steak" and has bugger-all to
do with Switzerland. And sometimes what is described in a restaurant
menu blurb as "cube steak" or similar is indistinguishable from a burger
patty with some binder added. This is common in chicken-fried steaks in 'inexpensive' restaurants.

I have a hand held tool I use to tenderise tough cuts of meat and to
use on roasts, etc. when brining. If you're interested here's a tin yurl
(to quote Glen Jamieson) https://tinyurl.com/MEAT-BEATER

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Swiss Steak
Categories: Beef, Vegetables, Herbs
Yield: 5 servings

2 lb Beef bottom round; trimmed
- of excess fat
2 ts Kosher salt
1 ts Fresh ground black pepper
3/4 c All-purpose flour
1/4 c Oil or bacon dripping
1 lg Onion; thin sliced
2 cl Garlic; minced
2 Ribs celery; chopped
1 tb Tomato paste
14 1/2 oz Can diced tomatoes
1 ts Smoked paprika
1 ts Dried oregano
1 tb Worcestershire sauce
1 1/2 c Beef broth

Recipe courtesy of Alton Brown

Set the oven @ 325°F/165°C.

Cut the meat with the grain in 1/2" thick slices and
season on both sides with the salt & pepper. Place the
flour into a pie pan. Dredge the pieces of meat on both
sides in the flour mixture. Tenderize the meat using a
needling device, until each slice is 1/4" thick. Dredge
the slices on both sides once more and set aside.

Add enough of the bacon drippings or oil to just cover
the bottom of a 4 to 5 quart Dutch oven set over
medium-high heat. Once the oil begins to shimmer, add
the steaks to the pan, being careful not to overcrowd.
Cook until golden brown on both sides, approximately 2
minutes per side. Remove the steaks to a plate and
repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions,
garlic, and celery. Saute for 1 to 2 minutes. Add the
tomato paste and stir to combine. Next add the tomatoes,
paprika, oregano, Worcestershire sauce and beef broth
and stir to combine. Return the meat to the pot,
submerging it in the liquid. Cover the pot and place it
in the oven on the middle rack. Cook for 1 1/2 to 2
hours or until the meat is tender and falling apart.

Yield: 4 to 6 servings

RECIPE FROM: https://www.foodnetwork.com

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