It’s a fast, fast world we live in today and that need for speed is aptly illustrated in many ways during the course of a normal day; it seems that hardly a soul has the patience to wait for anything although in a lot of instances, only a slow process will render; great taste, tenderness and quality.
Yes, I’m talking beef, again, as we approach the comfort-food-zone on our calendars, marked by those crisp fall days that instil a craving (in you) for the kind of home-cooked food that your mother made you (if you were lucky) as a child (if you’re over 50).
When those cravings hit and the urge to cook a meal like mom-made grabs you, your first stop will likely be the meat counter at a local super market and that is where you might realize what changes, the need-for-speed have wrought.
The selection has altered dramatically, the majority of the beef-cuts on display are meant for quick and easy preparation; it is getting more difficult to find large-size beef cuts, bone-in, to find a short rib that still has its bone.
A flank steak (whole) is another elusive cut, both are so delicious when properly prepared (slowly).
Another illustration of changing times, emphasized by my interaction with the young grocery store clerk ringing in my chunk of corned beef.
She asked, was it any good and how do you cook it anyhow?
Comfort food has been taking a bashing for the last decade or so, but with a little care (judicious trimming) it can still be enjoyed.
Slow cooking is key but, in our modern world, if you can’t be home like mother, a machine can do it for you and one thing will remain a constant — the entire house will still smell so good when you arrive back home!
Liz Twan is a rancher and freelance columnist for the Tribune.