On 04-27-19 06:42, Dave Drum <=-
spoke to Nancy Backus about chuck steaks <=-

I've never understood people who buy pre-cut stew meat. When I was

Agreed.

very young and on my own (and teaching myself to shop/cook/survive) I
was at the Piggly Wiggly stupormarkup and there was stew beef next to chuck roasts so the comparison was *very* easy. The pre-cut meat was
25% more costly than the roast .... and a little light bulb went off in

Is that all the mark up was? I also wonder at how the supermarkets get
away with charging a high premium for tossing on a bit of spice onto
things and calling it "cajun chicken breasts", or "Italian pork chops".
Ditto with their mystery marinade sauces.

my gourd as I mused "Hmmmmmm, less for the whole enchilada and I *do*
own a knife and a cutting board." Plus you get to freeze the bones
until you have enough for a nice pot of beef stock.

And you get to cut it the size you want, and as uniform (or not) that
you want. We recently scored some vacuum packed prime london broil at a discount. One package got cut into 1 1/2 inch cubes for some beef
curry. The other package got cut into 1/2 inch cubes for chili (using
one of your recipes). Both came out great with lots to freeze for
later.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Madras Beef Curry
Categories: Beef, D/g, Indian, Curry, Boat
Yield: 4 servings

2 Onions thinly sliced
2 tb Oil
2 tb Cardamom
1 tb Crushed coriander seeds
1 tb Ground cumin
1 tb Ground turmeric
1 tb Chili powder
2 Cloves garlic, crushed
1 lb Lean beef cut into 1 inch
-cubes
2 1/2 c Beef stock
(use 3 cups if double size)
2 Bay leaves
-pinch of salt
-freshly ground black
-pepper
1 tb Lemon juice

Fry the onions in the oil until golden brown, then take out of
the pan and set aside. Mix all the spices with the garlic. Rub
the spice mixture into the meat. Add to the pan and brown until
the spice coating turns a rich brown color.

Return the onions to the pan and add the stock and bay leaves.
Bring to the boil, add salt and pepper to taste. Simmer covered
until the meat is tender. (Depending on cut of beef anywhere from
1 1/2 hours to 3 hours) Make sure the sauce does not boil dry.

Just before serving remove bay leaves and add the lemon juice.

Serve with rice and pappadoms.

CROCKPOT VERSION:

Using 6 quart crockpot - Cut meat into 1 1/2 inch cubes. Made 4 lbs of
meat, used 3 cans of broth. Too much broth, cut back to 2 cans.

Omit browning of meat and onions, mix all ingredients
in crockpot. Cooked on HIGH for 6 hours.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM




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Dale Shipp wrote to Dave Drum <=-

I've never understood people who buy pre-cut stew meat. When I was

Agreed.

very young and on my own (and teaching myself to shop/cook/survive) I
was at the Piggly Wiggly stupormarkup and there was stew beef next to chuck roasts so the comparison was *very* easy. The pre-cut meat was
25% more costly than the roast .... and a little light bulb went off in

Is that all the mark up was? I also wonder at how the supermarkets get away with charging a high premium for tossing on a bit of spice onto things and calling it "cajun chicken breasts", or "Italian pork chops". Ditto with their mystery marinade sauces.

That's 60 or more years ago. Things have changed since then. Currently
the premium is nearly 2X. The flavoured/marinaded meats is the first
reason I wouldn't buy meat from WalMart (waaaaaay back when I still did business w/Wally World). Nearly all their pre-packaged meat (and it was
ALL pre-packaged) had a notification of "up to 15% solution added to
enhance flavour" on each package. Somehow paying meat prices for salt
water went against my thrift genes. Bv)=

my gourd as I mused "Hmmmmmm, less for the whole enchilada and I *do*
own a knife and a cutting board." Plus you get to freeze the bones
until you have enough for a nice pot of beef stock.

And you get to cut it the size you want, and as uniform (or not) that
you want. We recently scored some vacuum packed prime london broil at
a discount. One package got cut into 1 1/2 inch cubes for some beef curry. The other package got cut into 1/2 inch cubes for chili (using
one of your recipes). Both came out great with lots to freeze for
later.

There's another marketroid term that has evolved through the years. It
used to be a way of describing a method for cooking lean beef cuts such
as flank or top round, which originally was to pan-fry it quickly on medium-high to high heat, cook it only to medium rare, and then slice
it thinly on the diagonal.

The term London Broil has since evolved to a method of marinating, and
then either grilling or broiling the steak. Furthermore, butchers now
sell a cut of beef that is called a London Broil which is typically a
couple inches thick and is top round.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pan-Fried London Broil Steak
Categories: Five, Beef
Yield: 4 servings

2 lb Top round steak
Kosher salt
Dry mustard
Pepper
Butter; softened to room
- temp

Prep and salt the steak: Remove steak from refrigerator
2 hours before cooking to bring to room temperature.

Cut away any tough connective tissue on the surface of
the steak. Use a meat pounder to even out the thickness
of the steak if necessary. Lightly sprinkle with kosher
salt on both sides.

Rub steak with dry mustard, salt, pepper, butter: Heat a
large, cast iron skillet to medium high heat. Pat the
steaks dry with paper towels. Rub a little dry mustard
into both sides of the steak.

Sprinkle both sides again with salt, and with a little
black pepper. Rub butter over both sides of the steak.

Brown steak on both sides on stovetop: Place the steak
in the hot pan. Let cook for 2-3 minutes on each side
(without moving), check before flipping to make sure it
has nicely browned.

Finish steak on stovetop or in oven, depending on
thickness: At this point, if you have a steak only an
inch thick or less, you can take the skillet off the
heat and just let the steak sit for several minutes in
the skillet (tent the steak with aluminum foil). The
cast iron pan will retain enough heat to cook the steak
to medium rare.

You can use a finger pressure method to test for
doneness. You can also test for doneness by using a
small sharp knife and cutting into the center to check
the color. Or, if the steak is brown on both sides and
it is weeping red juice, it's done.

If you have a steak thicker than an inch-thick, you can
finish it off in the oven, at 350°F/175°C for 10 to 15
minutes or so.

Use a meat thermometer to test the internal temperature
of the steak. Pull it out of the oven at 130°F for
medium rare (the steak will continue to rise in
temperature for a few minutes after you pull it out).

If you are using the oven method, when done, remove from
the oven and let sit for 5 minutes before cutting into
it.

You want to cook the steak only to medium rare, as
cooking it further will make it more tough.

Slice the steak thinly, across the grain.

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

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