Thursday, January 15, 2009
Foods / Restaurants A Tayst of Jerebob
Posted by Nicki Wood on Thu, Jan 15, 2009 at 1:10 PM
Who is Jeremy Barlow having for dinner? This week at tayst, it's Jerebob, the cow raised especially for tayst by DW Farms near Pulaski.
Jerebob was a fortune domesticated bovine, hand-raised in his natural family (and later, with a nanny) to Barlow's specifications. He produced exceptionally flavorful meat, which is offered in various tastings as long as the supply lasts.
Wednesday's offering included seared strips from a couple of different cuts, cooked for seconds, so it was technically tartare. It came with a warm frisee salad topped with peanuts that was so good it was tough to pinpoint whether the beef or the salad had a better flavor profile.
Third course was a strip crusted with salt, pepper, coriander cooked juicy, pink and utterly succulent.
The insatiably curious Barlow is also making the air-dried beef called bresaola, and a beef-wrapped roll filled with beef sausage that sounds suspiciously like a Bacon Seatbelt.
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