ah yes, we are having Tea. it�ll be sad if I�m unable to get the clotted cream!

i should start making dough tomorrow so that I don�t self-stress myself out on stuff.

For me, Beef Stroganoff made with tenderloin. Have a 5.5 lb piece in my fridge - part of it goes into Beef Wellington sometime after X'mas and the rest for Stroganoff. Maybe I will use some pieces for Tournedos Rossini but foie gras de canard (from Qu�bec) runs close to CAD 140/Kg and one has to buy the whole liver (~CAD70 for a 500g piece).

Oxtail stew would be up there but the tails I've been getting around here have been insipid in flavour (dunno who gets the AAA oxtails).

I thought High tea was a poor Brit's supper, eaten after coming back home from work.
https://afternoontea.co.uk/informati...t-is-high-tea/
https://www.teatimemagazine.com/high...afternoon-tea/

FWIW, I live close by to a well-renown place for afternoon tea in N. America but no one I know here goes. I've been once or twice but not in close to 4 decades.

You are correct---I thought it was more of a lunch but I see that I was wrong and it is served later. Regardless, it is not a dainty, fancy tea with finger sandwiches and petit fours.

Flanken ribs, Korean short-ribs. - Marinate in Carribian Jerk Marinade (Lawry's, etc.) and throw on the BBQ. My family's favorite beef dish.

Korean BBQ style served with kimchi, sesame oil and perilla leaves and lettuce is a great way to enjoy beef with plenty of flavours and vegetables.

Another way not mentioned so far is Japanese Sukiyaki style. Heat up a pot with green onions, and sweet onions. Add in sliced beef (preferably rib eye or short rib) with a broth comprised of Sukiyaki sauce (can be made with a mixture of mirin, soy sauce, cooking wine/sake, sugar, dashi). Then add in tofu, cabbage and mushrooms. Lastly add in Udon noodles to enjoy with the leftover broth. When you get a good cut of beef, sukiyaki is very enjoyable as you get to enjoy beef with vegetables.

We made chili last week, and it came out divinely. I had been making chili as separate beans/tomatoes/sauce and then adding in meat afterwards for my serving that I had forgotten how well they worked when cooked together.

I took a NY strip from Costco and ran it through the meat grinder, leaving all the fat intact, and lightly browned that in a skillet. Meanwhile, browned some onions and bell peppers in the crock pot, tossed in the beef along with only 2 beans (black beans and dark red kidney beans--maybe added a few leftover chickpeas too IIRC), and some smoked chipotles and diced tomatoes. Way less ingredients than I usually had used when making 5-bean chili for my wife when she wasn't eating meat... and that was the right call, as the beef and the chipotle worked very well together and let their flavors shine.

fantastic! I�m extremely impressed that you have a meat grinder.

To be fair, it's the Kitchenaid stand mixer attachment, but it works pretty well. I've had it for... well, longer than the current stand mixer. Probably 20 years at this point. I also have the pasta roller attachment (not the extruder that attaches to the meat grinder, mind you, but the 6" wide metal rollers), which I use somewhat regularly. To the point I have had to replace the plastic coupling inside it a couple of times when it broke; a $10 Etsy purchase and short YouTube video was far better than a Kitchenaid repair or new rollers!

Come to think of it, I have the food mill attachment for the meat grinder, too, which has a fine screen they suggested using for making jellies. Hmmmmm. Maybe I just made that potato puree much easier next time than using a wooden spatula and a fine mesh screen and wearing out my arm...

Manual meat grinders can be had in thrift shops cheap. No one seems to have a use for them anymore. Got one at a free store (too good to dump stuff at a dump) but have yet to use it.

Here�s something I am curious to try with Costco boneless (beef) short ribs - prime or american Wagyu. basically it�s just grilled short ribs, as opposed to the more standard grilled steak. Short ribs are part of korean bbq but otherwise get mentioned for stews / braised and not for grilling.

https://www.seriouseats.com/recipes/...hort-ribs.html

Combination. Braise (sous vide is good) then grill. Lots of that has become available where I am this year so I've been indulging (a little bit too much).

ooh good idea - the braising recipes involve baking and not grilling. I like your thinking.
Sf Costco has a plethora of short ribs, at choice, prime, and American Wagyu. I buy choice at Safeway for the stews (which i suppose is braising), so I would try a prime pack for grilling.

The braising makes it more fall-off-the-bone.

ah true... the Costco prime / Wagyu are already boneless! I�m torn because I�m the bone fanatic, more from decades of bone belief than scientific knowledge.

likewise only in 2020 did I accept the belief that all fish is frozen on the boat at catch, before it is sold in the fresh refrigerated section at Costco, although that�s because of the ft seafood thread. It does make sense that the fresh fish can�t get transported to Costco�s distributor and then converted from carcass to packaged fish in a timely basis with only refrigeration.

Has anyone brought up the beef delicacy that is beef Wellington? It is my equal favourite beef dish along with chateaubriand.