Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
You've probably never had properly made Beef Wellington. It is made with the leanest beef that comes from the animal. The loin.
OMG. It is the most delicious dish in the world. Expensive to make, but when made right...
I tear that up like a dog.
I promised my old man I'd make it for Valentine's Day.
That’s a great idea! Make tacos with it.
It could have just pulled apart that way too.
I have bought roasts that looked like that and the meat grew as you chewed it, it was tough and dry. I ended up getting the meat cleaver out and making taco meat out of it.
Look at Send’s photo. Doesn’t it look like she cut the meat with the grain instead of across the grain?
I just looked at the photo of your stew. It looks like you sliced it with the grain instead of across. Otherwise, it looks delicious!
I agree with ITRR, it is important how you slice meat. If you cut it with the grain, it is going to be stringy and even somewhat tough. Do you know what I mean?
The texture will be off.
I will try that.
I like natural stress busters too! I actually enjoy chopping veggies. My daughters go straight to the food processor for their chopping.
I learned about the age of an animal while resourcing fats for soap making, crazy how you learn things!
If the meat is too tough, any acid, ie vinegar, lemon, wine, mustard etc will help tenderize. I do suggest a 24 hour marinade for extra lean beef with a splash of oil in the marinade.
I make Swiss steak with eye of round and it is buttery because it is pounded with a meat tenderizer. AKA stress reliever! This method is always an option and works beautifully every single time. (On raw meat :-))
Now I am going to have to research cuts of beef! 😃
cw,
We have a ‘round’ cut here. There is eye of round, top round and bottom round. Is that what you have?
I have been wanting to make beef fajitas. I usually do chicken or shrimp. I am not sure what cut of beef that I should buy. I have to check out some of my food blogs to see.
I make a chuck roast for shredded beef tacos.
Oops, I was confusing rump roast with something else, we call a that round roast and it's definitely a lean cut that's difficult to get right.
- editing again... in case you haven't figured it out already we don't use the same names for cuts of beef so for future reference rump = round and chuck = blade 🤣
You’re right. A chuck roast would probably have worked better for a stew.
Whenever I make a roast I use the cooking bags and I have never had a tough roast but you cut yours up for a stew.
Maybe cooking it medium rare and slicing it would have worked, covered in gravy.
I would not feed the stew meat to a dog-it might choke.
It sounds delicious! For some reason it didn’t get tender. Try hubby’s idea! Let us know if it worked.
It is disappointing when something doesn’t cook correctly. I always tell myself that even chefs in the best restaurants will have ‘off’ days. It comforts me about screwing up! LOL
It was the same as when I took a bad photo of someone. I would say to myself, ‘Oh well, professional photographers go through rolls and rolls of film to get that perfect shot.’
Now, we have digital cameras that I love! Or use our cameras on our phones. Really love that!
Yes, wine, cooked slow, added diced tomatoes. Roast was about 3 lbs.
Will try tomato paste tomorrow and more wine.
Dh said to use pineapple for a tenderizer.
It is just a whole lot of trouble.
That’s a long time. How many pounds of meat? Seems like it should have been tender after cooking for so long.
That cut has to cook slowly. I always use the roasting bags when I cook a roast in the oven.
The pressure cooker may help.
Did you add wine or a bit of tomato paste? They are both tenderizers.
I just did not want to cook it, so I cut it up into stew meat.
3+ hours later and it was still tough, served with broth and carrots.
Maybe a pressure cooker can help make it more tender.
Trouble.
What a waste.
I thought that my dad was eating steak. So, I said, “Mom, I want steak like daddy.”
She put the meat on my plate. That was a sneaky way to get me to try liver!
It was the grossest 🤮 thing I have ever eaten.
It took me awhile to forgive my mother for tricking me.
My dad loved liver and onions. It smells delicious as it’s cooking but it tastes awful.
Btw, my mother made corn chowder a lot. As a woman with low vision, it was something she could manage.
https://www.today.com/food/what-cook-week-january-24-2023-t277562