Biceps Rissoto
Bicep Risotto: A Tale of Turning the Ordinary into Extraordinary
Hello, Tatekitchen family! I want to share a dish I recently cooked up - Bicep Risotto. Now, you might be wondering, "Bicep Risotto? What's that?" Well, let me tell you, it's a delightful twist on the classic Italian dish, risotto, using a cut of beef that's often overlooked - the beef extensor, or as I like to call it, the bicep.
The Magic of the Beef Extensor
The beef extensor, or bicep, is a cut of meat that's often overlooked in favor of more popular cuts like ribeye or sirloin. But let me tell you, this cut is a hidden gem. It's lean, flavorful, and, when cooked right, incredibly tender. Plus, it's often cheaper than other cuts, making it an excellent choice for those on a budget.
But the real magic of the beef extensor comes out when it's cooked slowly and gently, allowing the tough muscle fibers to break down and become melt-in-your-mouth tender. This is where the idea for Bicep Risotto came from. I wanted to showcase this underrated cut in a way that would allow its unique qualities to shine.
Cooking the Bicep Risotto
To start, I cooked the beef extensor slowly in a rich, flavorful broth until it was tender enough to fall apart at the touch of a fork. This slow cooking process not only tenderizes the meat but also infuses it with the flavors of the broth, resulting in flavorful and succulent beef.
Next, I prepared the risotto. Risotto is a classic Italian dish made from Arborio rice, a short-grain rice known for its high starch content. This starch is what gives risotto its characteristic creamy texture. To make the risotto, I slowly added hot broth to the rice, stirring constantly until the rice absorbed all the liquid and became creamy and tender.
Finally, I combined the tender, flavorful beef with the creamy risotto, adding a generous helping of Parmesan cheese for that extra touch of richness. The result? A hearty, satisfying dish that truly celebrates the beef extensor.
The Verdict
The Bicep Risotto was a hit! The beef was tender and flavorful, and the risotto was creamy and comforting. Plus, the Parmesan cheese added a wonderful richness that tied everything together. It was a great reminder that creativity and care can transform even the most humble ingredients into something extraordinary.
So next time you're at the butcher, don't overlook the beef extensor. Give it a try, and who knows, you might just discover your new favorite cut of beef!
Until next time, happy cooking!
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2023
- May 14, 2023 Biceps Rissoto
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- Jan 31, 2023 Wild Boar with Wagyu Ragù
- Jan 8, 2023 Lobster and Salmon Roe Pasta
- Jan 7, 2023 “Okuizome” (first meal) for Lui
- Jan 1, 2023 Osechi 2023
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2022
- Dec 25, 2022 French Cassoulet 2022
- Dec 24, 2022 Duck breast marmalade
- Nov 24, 2022 Thanksgiving 2022
- Nov 19, 2022 Buffalo Testicle
- Nov 6, 2022 Meal Prep for my Family
- Aug 21, 2022 Pescatore Boston
- Aug 14, 2022 Mussels Italian Style
- Aug 12, 2022 Steak with foie gras
- Jan 31, 2022 Capon Covered with Caul Fat
- Jan 1, 2022 Osechi 2022
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2021
- Dec 25, 2021 French Cassoulet 2021
- Dec 24, 2021 Duck breast Balsamic vinegar glaze
- Nov 25, 2021 Thanksgiving 2021
- Sep 18, 2021 Pigeonneau (squab)
- Sep 12, 2021 Summer Salad
- Jul 25, 2021 Bison Bulgogi
- Jul 18, 2021 Bison Bolognese
- Jul 4, 2021 Epic Surf & Turf
- Jun 26, 2021 OMAD
- May 7, 2021 Pan Seared Pork Chops
- Apr 25, 2021 Rice malt marinated NY strip steak
- Apr 17, 2021 Pasta & Salad
- Mar 6, 2021 Lamb Ribs with Blackcurrant sauce
- Mar 3, 2021 Chicken with Mustard Butter Sauce
- Feb 26, 2021 Joi's Ginisang Pechay with Ground Pork and Shrimp
- Feb 14, 2021 “Okuizome” (first meal) for Lumi
- Jan 31, 2021 Slow Braised Wild Bore
- Jan 1, 2021 Osechi 2021
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2020
- Dec 25, 2020 French Cassoulet 2020
- Dec 24, 2020 Sauteed Duck breast with Foie Gras
- Nov 26, 2020 Thanksgiving 2020
- Sep 20, 2020 Buffalo Testicles Stew
- Aug 16, 2020 Beef Tongue Stew
- Jun 16, 2020 Kitchari Cleanse
- May 9, 2020 Tagliatelle con Gamberi e Melanzane
- Feb 15, 2020 Pasta Negra con Langostinos
- Feb 14, 2020 Salted Cod on Carrot Purée
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2019
- Dec 28, 2019 New England Favorite
- Nov 28, 2019 Thanksgiving 2019
- Aug 4, 2019 Buffalo Spleen
- May 12, 2019 Pichania
- Mar 29, 2019 Probiotic Sour Soup
- Feb 14, 2019 Uni carbonara
- Jan 31, 2019 Faisan rôti
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2018
- Nov 23, 2018 Thanksgiving 2018
- Oct 22, 2018 Short Rib or Vegan Bolognese
- Jun 18, 2018 Meatless Monday
- May 5, 2018 Venison Medley
- Jan 31, 2018 Beef tongue
- Jan 1, 2018 New year 2018
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2017
- Dec 25, 2017 Cassoulet
- Nov 20, 2017 Fermented Foods
- Sep 2, 2017 Crépinette
- Jul 16, 2017 Sourdough Bread
- May 7, 2017 Kombucha Challenge
- Apr 28, 2017 Keto Meal Ideas
- Apr 3, 2017 Miracle Noodles
- Jan 31, 2017 Braised lamb belly
- Jan 7, 2017 Venison Steak
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2016
- Dec 9, 2016 Beaujolais nouveau & Venison
- Oct 16, 2016 Gibier and Bordeaux
- Sep 20, 2016 Lapin Braisé à la Bière
- Jul 16, 2016 Opus One 2008
- Jul 3, 2016 Meatless Meatball
- Jul 1, 2016 Paleo Friendly Plate
- May 22, 2016 Le Fromage de Tête
- May 6, 2016 Gluten Free Challenge 4
- Apr 28, 2016 Spaghetti Squash
- Apr 21, 2016 Intermittent Fasting
- Apr 16, 2016 Potée
- Apr 14, 2016 Sauerkraut
- Mar 27, 2016 Gluten Free Challenge 3
- Mar 18, 2016 Detox Pasta
- Feb 24, 2016 COTELETTES D'AGNEAU
- Feb 21, 2016 Ratatouille
- Feb 9, 2016 Atelierkitchen Zen 3
- Jan 21, 2016 Galette for Cheat Meal
- Jan 14, 2016 Zucchini Pasta
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2015
- Nov 30, 2015 Filet de Canard à la grenade
- May 24, 2015 Osso Bucco lamb shank
- May 7, 2015 Paella de Quinoa
- Apr 7, 2015 Gluten Free Challenge 2
- Mar 31, 2015 Gluten Free Challenge
- Mar 17, 2015 Atelierkitchen Zen 2
- Mar 11, 2015 Fegatto di Vittello al burro all'aglio
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2014
- Oct 17, 2014 Atelierkitchen Zen
- Sep 15, 2014 Duck Again!
- Aug 18, 2014 Duck is the best
- Jun 16, 2014 Caramelized Pork belly
- Jun 9, 2014 Monkfish Risotto
- May 27, 2014 Summer Vegetables Curry
- May 15, 2014 Beef achilles
- May 8, 2014 Crystal Clear Ramen
- Feb 3, 2014 Choux farci au Saumon (Salmon stuffed Cabbage)
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2013
- Jun 13, 2013 Chicken with Avocado Pesto
- Apr 1, 2013 Manitas de cerdo guisadas
- Mar 20, 2013 Fiber Madness Marinara Sauce
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2012
- Nov 11, 2012 Pumpkin Carbonara
- Sep 22, 2012 Pate de Fois
- Sep 12, 2012 Pulpo a la Gallega
- Sep 7, 2012 Lemon Garlic Pasta with Chicken, Red and Green
- Sep 6, 2012 Shrimp and Eggplant with Spicy tomato
- Jul 26, 2012 Black ink Pasta with Shrimp and Scallop
- Jul 19, 2012 Lobster Pasta with Tomato Cream Pasta
- Jun 16, 2012 Ragu alla Bolognese
- Jun 16, 2012 Bolognese with Eggplant
- Jun 6, 2012 Spaghetti alla Puttanesca
- Jun 4, 2012 Homemade Sangria
- May 20, 2012 Spring Vegetable with Cream sauce Pasta
- May 15, 2012 Carbonara
- May 9, 2012 Risotto di Vongole e Fungi
- Mar 28, 2012 Squid and Sea Urchin with Lemon Pasta
- Mar 28, 2012 Luxury Seafood with Tomato Cream Pasta
- Mar 19, 2012 Linguine alle Vongole Rosso
- Mar 18, 2012 Linguine alle Vongole Bianco