Francepan has good french bread baguettes among others.

Can be? I have never found that here so please enlighten us on the exact place you found this to be true. I have never needed to use "corrective processes" to cook beef from where I am from, but a pressure cooker has been required to even make a stew with the local beef.

what a bunch of bull .

touche!!

Same here. Never in over 6 years of eating beef in the DR did I get Dominican beef better than the U.S. I too would like to know where all this "special" Dominican beef resides.

Udder nonsense, indeed.

I used to love plain rib eye with little salt and pepper over grill but meat here is so tough I had to improvise by marinating them. It's really simple but not cheap. If you get churrasco or rib eye you don't need to put pineapple to soften the meat but if you want to cook Dominican meat I suggest you squeeze little fresh pineapple juice to soften it up.

1 part cheapest red wine you can purchase, I prefer Merlot or Cabernet.
1 part Worcester Sauce
1/2 or 1 thinly sliced fresh pineapple.

Just marinate them for 3+ hours and make sure you take it out 30-45 minutes before grilling so you bring the meat temperature down to room temperature. Grill them over open frame.

give me that fat ass chemical laden grain fed beef any day.

BS Chip. Go back to religion threads!!!!!! CLOSED

...................

My friend Pelaut suggested this:

I wanted to respond to the meat thread (Chip?) but it got closed for some reason not stated (strange). Maybe Bronxboy is a NY Club Steak partisan.

Anyway, I went to Bistro 9 by your recommendation. It's closed for renovations. Evidently your recommendation brought in so much business that they raised the shekels to do a make-over.
Across the street was a new-ish place called "CARNE & CO." which deals only in DR meat. It's an upscale butcher shop and a restaurant. The cuts were beautiful. No fat, good grain. The patés, terrines and relishes were like from a Paris traiteur. I ordered a paté mousse "avec cornichon" which was superb!
Fresh baguette but no pickle, so the chef served an exquisite finely shaved onion relish that complemented it even better.

For meat I ordered medallion du "res" well-done (as my friend who was a Michelin taster told me was the best test).

Couldn't quite cut it with a fork, but it was better than the filet mignon served me at Smith and Wolinsky (?) on Lexington in NYC where the "wine steward" wears a false sommelier's saucer. Had they marinated it in lechoza it would have been a world beater.

Go there next time and see the really grand selection of cuts they have, and a chef that can cook well-done, and where even the worst of DR beef (res) is better than the imported meat from feedlot animabots.


Might have to give that place a try!! Thanks Pelaut!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


HB

Was never closed!!!!! As Tony Montana said, "I was only kidding"

Or cook like bulalao (filipino dish). So simple. Buy a complete shin, maybe 8lbs +/-. In the local market costs 400 pesos. Get the butcher to slice and cut the bone as well in 2-2.5" slices. Add to large pot with 6 pints cold water, 1 cup fish sauce (thai oyster or similar), salt, good shake of Lea & Perrins, 2 oxo cubes and 2 tablespoons mustard seeds. Bring to the boil, cover and simmer for 4 hrs. In last 15 mins add cabbage leaves and a little potato. Serve. Great thing is when meat and bones, cabbage and potatoes have gone, you have around 4 pints of excellent stock which makes the finest tasting French onion soup I have had in a while. A true one pot meal for 2 days.

How to make a good Dominican steak:

go to Texas, Oklahoma, or Kanas.

Buy a steer.

Give it a name, get some vet. papers and a super sized travel crate for it.

Bring it back with you on the plane as a pet. This might take some fast talking at the airline check in station. This method avoids the likelyhood that if you had just simply brought some meat back with you, it would end up on the dinner table of the customs agent ... but then again, they're so corrupt, you might loose the whole damn cow.

Once back in the D.R., butcher it.

Voila... good steak.


With all due respect to Sr. Chip, I think using my method you're more likely to get a decent piece of beef on your plate than following Chip's well intentioned recipe.

I guess you missed the part about cutting the steak with a fork.

True in most places. I seem to remember ordering churrasco in Champions and some other place I can't remember and not getting a skirt steak.

Chef pepper just delivered 2 imported angus skirt steaks and even with my cooking them on a george forman gril instead of a real grill, I'd put serious cahs on them being better than any "dominican steak" done in a pan. . . .lol.

I have been living in DR for over 10 years and traveling here since 98. I have never had a steak in DR that was even close to as good as smith and wollensky. Of course if the guy is ordering filet, well done, I am thinking he may not be the best judge of steaks. . . .lol.

Best steaks I ever had in DR was in puerto madero/ che tango/ mis buenos aires querido in santiago. They have had 3 names, 2 owners and 2 locations. The last time I went it was disappointing but the regular cook was off. Normally it blows away any steak I have ever had in argentina, but it is a skirt steak. Still not in the same league as a rib eye or prime rib from smith and wollenskys.

Now I get it. Michelin taster? The dominican steaks I have eaten tasted like and had the same texture of michelin tires. . . . ..

Any Beef well done and not a stew or some sort, it's what I call capital crime in my house...http://www.dr1.com/forums/images/smilies/happy.gif
I'll try the place out when I have time but I am not going to put any hopes up. I haven't had a steak here that come close to what I had in NY/NJ area.
Arrrggg....
How do I miss decent porterhouse...

I agree with ya. Although I think Smith and wollensky isn't the best in NY/NJ, you can't really compare it's rib eye to any so called steaks here.