Comments on: Angus Roast Belly – Weekend Gourmet

By: rampau

rampau — Thu, 08 Dec 2005 15:04:34 +0000

OK I will try it when I’m in Manila. Belly, hmmm, is it the same chunk of meat they turn into corned beef sandwich here (hot pastrami too). In Montreal, they have this famous smoked meat sandwich(viand fumer) which is also very fatty. Incredibly yummy though. I think it’s the same cut of meat. The reason I asked this is because I havent seen a cut of meat in the meat section called Angus Belly.

By: Marketman

Marketman — Sun, 04 Dec 2005 10:36:41 +0000

rampau…the title reads Angus Roast Belly… it is MEANT to be incredibly fatty. You have to try it to appreciate it… it’s amazingly scrumptious and everyone whose read the blog and gone to try it has pretty good reviews…

By: rampau

rampau — Sat, 03 Dec 2005 06:00:32 +0000

That piece of roast beef in the picture is so fatty! Yikes. Why would you fry roast beef like bacon? Doesn’t sound right.

By: Marketman

Marketman — Wed, 19 Oct 2005 13:09:49 +0000

Gigi,

Shucks, too bad that didn’t work out. Can’t please all folks all of the time. Perhaps another try might yield better results? At any rate, you win some, you lose some.

By: Gigi

Gigi — Tue, 18 Oct 2005 01:44:04 +0000

Marketman — this is from my foodie friend.

“Am sorry to say. but i dont quite agree with your experience as i did not get a satisfying one… tough meat, thin slice, meager sidings and a pricey tag.. not my idea of a good buy. glad you got a better deal.”

By: teddy montelibano

teddy montelibano — Mon, 10 Oct 2005 05:59:51 +0000

it was sooo sinfully GOOD! i also discovered this stall, Sweet for my Sweet Bakeshop which sells moist sugar free chocolate cake and the moistest brownies- likewise sugar free. pricey, but oh so delicious! for sure, i shall be at the salcedo park next saturday for my weekly dose of cholesterol fat paired with weekend gourmet’s garlic fried rice. its okay to indulge at least once a week. nothing that a vicious sweat out in the badminton courts and a swim at least twice, three times a week can’t deal with!

By: ichabod

ichabod — Mon, 10 Oct 2005 00:26:09 +0000

woohoo! My hubby adores roast beef, will try to get some of that soon.

By: Gigi

Gigi — Sun, 09 Oct 2005 23:59:11 +0000

El Cirkulo serves this – it’s called something like slow-roasted beef belly (not sure if it’s Angus) but the dish is divine served with dijon mustard on the side. The recipe was even published in Food Magazine and it was replicated at home by the Mom of my sister-in-law. I just went for the crisp, flavorful ends which had the toasty fat. Knowing your culinary prowess, MM, I think you can pull this one off. Just use a roasting pan (you know this) to make sure the beef is tender and moist.

By: Marketman

Marketman — Sun, 09 Oct 2005 11:59:06 +0000

Omigod, don’t throw out the fat. Take everyone’s fat bits and chop into smallish cubes and re-fry until crispy and caramelized and serve over rice… it is stunningly good. Kind a like beef chicharon with more flavor than pork…

By: wysgal

wysgal — Sun, 09 Oct 2005 11:53:26 +0000

Wow what a fantastic tip! Will definitely check it out next time I’m in Salcedo Market. And with all the fat left in too!

The health freaks in my household have taken to cutting the fat out and tossing it in the garbage lest anyone be tempted to feast on steak fat. =)