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Post by toshtego on Sept 23, 2017 20:08:23 GMT -5
Let's face it, Beef prices are out of hand. That good old Standing Rib Roast is now beyond my means so the focus is on cuts like Top Round, Arm, and Chucks. While the old pot roast is something to be savoured, I think back to the old English method of "Larding". This involved taking a linen string smeared with pork fat, attached to a needle and running it through a lesser roast to provide some moisture and flavor from the fat deposited deep within the meat. This is more time consuming than I want. So, I am looking for alternatives to enhance these lesser cuts.
For example, take a Top Round roast which is similar to the London Broil, flatten it a bit with a tenderizer, place a nice pork sausage like Andouille or a Bratwurst in the middle, roll, tie with linen string and roast. How bad could that be?
Any other techniques you have tried?
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Post by crapgame on Sept 23, 2017 20:28:06 GMT -5
Putting a roast in my smoker with a layer of bacon on top of it!
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Post by beardedmi on Sept 23, 2017 21:45:39 GMT -5
Putting a roast in my smoker with a layer of bacon on top of it! Or take it a step further and wrap the whole thing in a bacon lattice, I use this same method on venison roasts to up the fat and flavor. Another thought would be injection of some sort directly into a whole roast. I like red wine and butter especially for this kind of thing. |
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Post by Deleted on Sept 23, 2017 22:04:15 GMT -5
Xuan takes the ugliest fattest pieces she can find and makes curry out of them. I quit cooking a while back, but I used to put them in a pot with tons of burgundy and port. Life is wonderful
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Post by toshtego on Sept 24, 2017 11:20:48 GMT -5
Xuan takes the ugliest fattest pieces she can find and makes curry out of them. I quit cooking a while back, but I used to put them in a pot with tons of burgundy and port. Life is wonderful Curry is the solution to many problems. |
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Post by trailboss on Sept 24, 2017 11:29:06 GMT -5
When I get home I will post my Mexican steak recipe that is in my green chili bible cookbook. I cannot find it anywhere on the net everything is carne Asada when you google Mexican steak.
It is made from boneless or bone in chuck steak horizontally shaved, you pound it with a small amount of flour and spices brown in lard and simmer with just a few vegetables... the inexpensive meat tastes like fine steak... it helps if you have a carniceria or Mexican market nearby.... typically, American butchers don't prepare the met that way.. maybe they can upon request.
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