{"id":15262,"date":"2018-01-11T00:58:53","date_gmt":"2018-01-11T00:58:53","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15262"},"modified":"2018-01-11T00:58:53","modified_gmt":"2018-01-11T00:58:53","slug":"culotte-steak-celeriacpaprika-frites-cumin-cabbage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15262","title":{"rendered":"culotte steak; celeriac\/paprika frites; cumin cabbage"},"content":{"rendered":"

\"\"<\/p>\n

It’s possible\u00a0my memory is blurred, but until I can be persuaded otherwise, I’m going to say this\u00a0was\u00a0the best steak I’d ever had<\/em>.<\/p>\n

The cut itself (called ‘culotte’ here, ‘coulotte’ in France, ‘picanha’ in Brazil<\/a>) has become my favorite, certainly for its flavor\u00a0but also for the kind of chewiness I\u00a0enjoy in good beef; ‘melt in your mouth’ is not\u00a0what I look for.<\/p>\n

Adding to its\u00a0attractions is the fact it\u00a0seems to come\u00a0with a\u00a0consistency in size, and, because I’ve been instructed in\u00a0a\u00a0routine<\/a> which brings it to our preferred degree of doneness (more medium than medium-rare, with this particularly lean cut), there’s little anxiety about the cooking process, since it seems to come our perfectly each time, letting me\u00a0pay more\u00a0attention\u00a0preparing the side dishes, even shortly before serving.<\/p>\n