Help!! Tough meat

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Please help with some interesting marinades or other interesting things to do to cheaper cuts of meat. I'm trying to not spend over $2. a pound for meat. I did run into a very good deal and got a rib eye roast(guess that's what you call it) for $1.99 a pound where if they had already cut them into rib eyes they were $5.99 lb.!!! The butcher cut them just like we like them so hubby's not going through withdrawls from no"good steak". He loves to grill if that helps anyone. Thanks have learned alot form this site and love it dearly!

-- Sandy(N.E.FL.) (REDNECKGIRL32@prodigy.net), October 25, 2001

Answers

1. Pressure cooker 2. Maranade in pineapple juice over night 3. Spiked hammer 4. Cook with low slow heat 5. Convection ovens cook evenly 6. Pre cut meat to make kabobs or stir fry 7. Sharpen dentures (?)!!

-- mitch hearn (moopups@citlink.net), October 25, 2001.

If you have a crock pot I've found that you can take the toughest, cheapest chunk of beef and turn it into melt-in-your-mouth tenderness by cooking it on "low" for about 6 hours.

I cut it up into serving sized pieces, add a bit of stock (about a cup or a little more, depending on how much beef is involved.), a chopped onion and a couple of cloves of garlic, cover and let it go. Sometimes I add potatoes and carrots right to the crockpot, and your meal is ready together. When it's done, remove meat and veggies to a platter, pour the "juice" into a small saucepan and make gravy. You have what passes easily as an extremely tender cut of roast beef for minimal effort and expense.

-- Tracy (trimmer31@hotmail.com), October 25, 2001.


If I want a fried steak that is tender, here is how I cook it on the stove. I add the steak, onions, mushrooms, peppers, and spices (whatever you like) to a large skillet. I add about 1/2 inch of water or beef broth. Cook until the steak is almost done the way you like it. By then most of the broth should be gone. turn your heat on high and quickly brown the outside until it is sizzling. Serve quickly!! This is usually very juicy and tender. sometimes I will do the cooking part early then brown it just as we sit down to eat.

-- Melissa (me@home.net), October 25, 2001.

Sandy, At the Winn-Dixie Stores they often reduce the price of Beef if it has been in the cooler to long. The meat has lost its eye appeal and has started to turn a grey color. Their is nothing wrong with this beef in fact it is better, much tenderer, better flavor. You have heard of aged beef? I don't no if this applies to poultry & pork.

When I go to the Grocery Store always check out the meat counter to see if they have any of the reduced bbeef, Winn-Dixie marks theirs with little orange stickers. I have bought some great steaks for $2.00 lbs.

-- Mark in N.C. Fla. (deadgoatman@webtv.net), October 25, 2001.


A wine base marinade is excellent for marinading tough meat.

Red or pink wine, soy sauce, brown sugar, a little lemon juice or pinapple juice, a bit of oil, ginger and garlic, mix until blended real well. Add water to make "enough to cover."

Red or pink wine lemon juice or lemonade, your favorite BBQ sauce, brown sugar, melted butter or margerine, mix well until blended.

Marinate steaks 3 - 24 hours. Roasts, pierce well and marinate a minimum of 24 hours. Cook meat hot and fast or like you would a good cut of meat and slice thin to serve.

For those tough ol' yardbirds....

Preheat a little oil in a dutch oven at about medium/high. Quickly brown floured chicken parts then spoon off excess oil. Add to the kettle cut up potatoes, carrots, celery, greens garlic and lots of onions. Season with tarragon and add 2-3 cups red or pink wine. Put the lid on it and stick it in the oven at 350-325 and go do something else for the next couple of hours. Makes a killer gravy!

Sorry I can't give precise amounts. I learned to cook from my Grandma who learned to cook from her Grandma. I think recipes need to be played with to fit individual families, anyway.

-- Laura (LadybugWrangler@hotmail.com), October 26, 2001.



Italian dressing, especially Kraft Zesty is a great marinade

-- Cindy (S.E.IN) (atilrthehony@countrylife.net), October 26, 2001.

Saute all your meats in plain vinegar! It adds flavor and tenderizes economically. Sincerely, Ernest

-- http://communities.msn.com/livingoffthelandintheozarks (espresso42@hotmail.com), October 26, 2001.

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