Just curious. How do you know it's tough?
Just curious. How do you know it's tough?
Growing old is unavoidable. Growing up is highly overrated....
Or just marianate it for a week,tenderizes any tough cut
Souse vide is a game changer
Another huge fan of pressure cooker here. We were given an Instantpot a while ago and I use it a lot. Any meat turns fork tender and gravy and potatoes are included in the process.
Sautee some veggies (onion, garlic, carrot, celery, peppers) in the instantpot while you flash-fry the meat in a skillet to give it a nice crispy exterior. Put the meat over the veggies, sprinkle some steak spice then put some potatoes and butter in tinfoil on top of the meat. Pressure cook for 35 minutes, let cool for 20. Remove the potatoes and meat, add a bit of corn starch to the veggies and juices in the bottom of the pan and stir to make gravy. Bam, delicious tender dinner.
All that said, I love the taco/burrito options too.
Is Justin Competent, or just incompetent?
I soak tough cuts in milk for 24 to 48 hours. Does a better job of tenderizing than acid based marinades. Also takes away gamey taste if your feeding someone that's sensitive to it.
https://www.livestrong.com/article/5...ake-it-tender/
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Swiss steak with onions and garlic. Google the recipe and throw it in the slow cooker with a slow cooker liner. The slow cooker cleaner will thank you.
That or cube it and add 2 clubhouse gravy mix packets, onions, garlic, potatoes, carrots, a 1/2 liter of beef broth and salt & pepper to the slow cooker liner. yum
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