What is String Roast Beef?
And do you have a recipe?
One of my fave Chinese (Cantonese) restaurants offers this as an appetizer. Never had it but was curious. Today for lunch, we went to a Taiwanese/Cantonese restaurant and there it is on the menu.
Only 2 places I've seen it offered and just want to know what it is.... the restaurant today had on the menu "4 strings" for the serving.
It's not a cut of beef...Nor do I think it is a specific cooking method. Often times boneless rump..sometimes boneless chuck will be rolled and tied...with butcher twine (string) to hold it together for cooking.... At other times the meat will be in a net (string) bag.---- This could possibly be what the restaurant is referring to...Either braised, or roasted to no more than medium rare. HTH
i could be sooooooo way off base here that it's funny. but...i'm gonna venture out (and be ready for ridicule) because they mention "4 strings" for the serving, maybe they mean "beef tendon" like they say in vietnamese pho cookery. i think THIS fits the bill:
if i'm surmising correctly, i'd sure try it based on the photo there, and this display of spicy beef tendon goodness: http://images.google.com/images?client=safari&rls=en-us&q=spicy%20beef%20tendons&oe=UTF-8&um=1&ie=UTF-8&sa=N&hl=en&tab=wi
my brother in law always calls a chuck roast "string roast" -- but that's not what you're looking for, i'm sure.
i found a reference on old-days cooking methods, wherein string roasting is described as somewhat akin to spit roasting, where the meat is exposed to the fire on all sides, "on all sides" by virtue of the meat being turned or twisting on a "string".