That’s right, this year I will be digging deeper into offal. The offcuts of meat that North American’s rarely use. Kidneys, sweetbreads, beef cheeks, tongue, those are on the menu this year. My sister, Bre, gave me Sarah Wilson’s newest print cookbook, Simplicious for Christmas and it as a section on cooking offal. I have dabbled in this a bit in the last year and think it’s time to kick it up a notch.
This is a great way to save money while still having quality meat in our diet. Buying a quarter of an animal certainly helped, but they never include the offal (other than the pig’s trotter). I assume they just don’t think people want those cuts or know what to do with them.
I’ve already cooked the Chinese Beef Cheeks from this book last weekend and will admit I didn’t love the flavour and have done beef cheeks better, but I will be trying the following recipes:
- Mum’s Steak and Kidney Stew with Herby Dumplings
- Sweetbread Tacos with Easy Slaw
- Homemade Bacon
My butcher is going to love me.