So there’s a note to myself in this: Lucy please write your recipes down. Kthnxbi.
Like all my greatest moments of genius, this one wasn’t particularly well recorded. Partly because offalling is a part of my life now, so I don’t really think about it as much as I used to when I’m cooking. That’s a good thing, because it means the lifestyle change has become in ingrained.
So to this simple recipe. It utilises my slowwww cooooooker (again), but you could just use a pan.
One word about hanger steak before we begin. It’s not steak. It’s not an organ, but it is I think in the under-used cuts category. Why? It lives near the diaphragm and has something to do with all that pumps-and-bellows jazz and the heart of our body, so it is quite awkward to cut out and is usually thrown out with the rest. I think it’s a shame because it is well tasty. It’s also called ‘feather steak’ I think. In England I think we call it ‘skirt’. Wikipedia will tell you more! (Don’t believe it all though, hanger steak is delicious, though I would prefer to call it skirt.)
Ok, so take your bit of skirt. I used some veal skirt. Put it in the slow cooker, covered in water for about 6 hours. It should be all melty and tender. Alternatively, put it in a casserole covered in water in the oven at a low heat for 6 hours.
Remove, drain, reserve the stock and gently pull apart the meat fibres, discarding the bit that runs down the middle. It should come apart really easily into these long filaments. I think it’s really beautiful how it falls apart unlike any other cut of meat. I think there’s a very poetic moment when peel the strands away …
Then you have cooked meaty-deliciousness and some amazing stock. Both are vital for supreme risotto. (You could do this a few days before if you were feeling all Delia.)
Then make risotto.
I chopped an onion and some garlic and melted it all down, then added 300g risotto rice and stirred so it was all covered in the oil. I chopped a generous sprig of fresh marjoram and threw that in. Added the meat. Then began to add the stock a little at a time so it cooked through. With the amounts of stock you just have to use your judgement a bit and if you think you need more just make up a bit of bouillon or vegetable stock. (Don’t introduce chicken stock, that would be a fauz pas, because you won’t get the true veal-ly flavour.)
Five minutes before you think it’s done, add as many broad beans as you think appropriate (for me a metric fuckton).
Top with parmesan. Maybe a bit more marjoram. If you’re feeling flush.
Nom Nom Nom.