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We Don't Like Turkey.....

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Comments

  • sazzy6
    sazzy6 Posts: 342 Forumite
    We have rib of beef every year and it is yum! Turkey - no thanks!
  • craftynutters
    craftynutters Posts: 298 Forumite
    mr T had rib of beef on offer on the butchers counter today
  • kimmee
    kimmee Posts: 680 Forumite
    First Post
    I would also give rib of beef the thumbs up - a while ago I cooked a rib of beef (not for xmas) and before I roasted it I marinated it in red wine for 24 hours in the fridge. It was a large joint so I put it in a pot, poured in the wine to about half way and occasionally doused the top half, then halfway I turned it over. It was absolutley fantastic :D
  • [Deleted User]
    [Deleted User] Posts: 17,413 Forumite
    First Post I've been Money Tipped!
    Without a doubt rib of beef is delicious and cooked properly it will melt in your mouth, mmm I could just go a cold beef sandwich with mustard mayo right now
  • Fivenations
    Fivenations Posts: 382 Forumite
    Rib is great but it is also important to get the right breed ( I like Aberdeen Angus or Hereford) but more so that it has been properly matured. Make sure it's been well hung for at least 3 weeks, preferably more. (I prefer a good topside, cooked with care, to a mediocre rib.)

    I'm not a fan of turkey either so we're having Capon - big juicy male chicken!
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  • richardc1983
    richardc1983 Posts: 2,157 Forumite
    Name Dropper First Anniversary Combo Breaker First Post
    We dont have turkey either, ever since I was a kid we have had silverside beef, it is cooked and just breaks apart in your mouth... lovely...
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  • Kimitatsu
    Kimitatsu Posts: 3,894 Forumite
    Can I just say its nice to see people with a sensible view here :D I always go for rib of beef because the bones and the fat add flavour to it, IMO far nicer than a rolled joint.

    But the amount of people who have looked at me as if I am odd becuase I have turned down a rolled joint in favour of something with a bone in it is unbelievable!! So rib of beef gets my vote - then you can use the meat juices to make yorkshires too :T
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  • HotLegs
    HotLegs Posts: 900 Forumite
    Fivenations wrote: »
    Rib is great but it is also important to get the right breed ( I like Aberdeen Angus or Hereford) but more so that it has been properly matured. Make sure it's been well hung for at least 3 weeks, preferably more. (I prefer a good topside, cooked with care, to a mediocre rib.)

    I'm not a fan of turkey either so we're having Capon - big juicy male chicken!

    I've just come back from my butchers with a lovely looking rib of beef :D my butcher told me it was MacDuff Aberdeen Angus, apparentely the queen eats it too:eek::rotfl: He recommended 2 ribs for 4 people and it cost 25 quid so it better be good or I'll be coming back to you lot for a refund :p Merry Xmas everyone :beer:
  • mrs_motivated
    mrs_motivated Posts: 1,606 Forumite
    First Anniversary Name Dropper Combo Breaker First Post
    You will love it fore-rib is about the best it gets...... enjoy!
    Well Behaved women seldom make history

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  • mrs_motivated
    mrs_motivated Posts: 1,606 Forumite
    First Anniversary Name Dropper Combo Breaker First Post
    0501ROASTJTFA.jpg_e_c963797f2b50573dc5ca3441df1733a9.jpg YUM YUM!!!!!
    Well Behaved women seldom make history

    Early retirement goal... 2026

    Reduce, reuse, recycle .
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