Monday, October 27, 2008

Swiss(ed) steak

There has been a trend in my house lately of braising meat and serving it with some sort of starchy yumminess - like mashed potatoes, rice, or pasta. What can I say? It's just so very good, especially this time of year when the weather starts to get cooler. The weather was cool and rainy this weekend, so it was perfect for braising meat.

This is Swiss steak. Ok, so it is not really from Switzerland but it's good none-the-less. Swissing refers to the complete torture that the meat is put through in order to make it tender enough to eat. I wonder why beating meat into submission is called "Swissing"? I guess I'll never know. Maybe Alton Brown talked about why it is called that on the episode on which he prepared Swiss steak. I make mine from his recipe which can be found here. I cannot recall if he explained the connection between the action of swissing and the the name Swiss steak. I was lucky to remember what he cooked!

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