Second of Two Questions -- Boil before real low and slow

CampCook

We are enjoying "The Slow Mediterranean Ktchen" by Paula Wolfert. One of her recipies is "Seven Hour Garlic Crowned Lamb." It produced wonderful results. Now to the question. The lamb is braised in an oven (of course we used the egg--sniff, sniff) at 200 degrees. I used 200 dome. Her preperations call for boiling the lamb in water for 15 minutes prior to browning for the purpose of destroying any bacteria prior to the real low and slo cook. Of course I did this. [p]Does this procedure have other applications? For instance, could it be used on lamb before grinding for raw kibbee? How about for sirloin before grinding for steak tartar? Or how about for a brisket or butt before a real slow cook?[p]Looking for answers from the eggsperts. BTW, I plan to use This approach on a chuck roast tomorrow.
Dave

Hammer

CampCook,
I can't speak for the other folks about boiling before cooking lamb. However, I can speak about butt's as far as I am concerned. I don't and I won't, unless there is some reason I don't know about.
Any bacteria ets; will be eliminated once I get it above the recommended temp level. Boiling, would IMO not serve any purpose.
Hammer

Nature Boy

Good to see your name here once again, Mitch!!
I agree with you here. And not to take anything away from the author, but I can't imagine any reason that boiling would kill any more bacteria than cooking at 200 or above. I can't imagine it helping in any way. [p]Hope you are well, mang!
Chris