It was on sale for $1.89/lb. Top round, not tender but tasty, and I cut it up into approximately 1/2 lb portions for freezing.
I'm going to be cooking with a lot of beef for the next two weeks!
Tonight I'm making beef barley stew. Suggestions for the rest of the meat are welcome!
Burritos. Cut the meat into small, enjoyable pieces and stir-fry. Before finishing the meat season it with a bit of chile powder. Heat burrito shell (so it's malleable, I put it between two damp paper towels in the microwave for a minute), then fill with cooked rice, shredded cheese, refried beans, bacon and whatever the fuck else you want to have in there. Onions, fried onions, peppers, fried peppers, garbanzo beans, fried garbanzo beans... really whatever you want. Fold the burrito correctly (http://billgrady.com/wp/2002/11/14/how-to-wrap-a-burrito/) and bake it in the oven until it's crisp.
Serve with salsa and sour cream.
Check my thread. There's a few stews that use beef, and that would work pretty well.
I'm thinking Grillade.
Have fun!
Mmmmm, grillade!
The kids like burritos, but not beef burritos. *I* like beef burritos though!
I may also make chili.
If you have some beef stock, casserole, onions and root vegetables, if you cook it for about 2hrs the meat'll be really tender.
Pot roast style? That's a good idea.
For the stew that's simmering now, I sauteed some chopped onion in olive oil, threw in a pound of cubed beef, browned it lightly, then added water to cover it, and chopped celery, kale, garlic, parsley, tomato, salt, thyme, oregano, rosemary, sage, & pepper. It's been on since about one, and at five I'll add a couple carrots, potatoes, and some barley.
It's pretty basic, and the kids will probably eat it.
top round makes really nice picadillo.
also, if you braise it beforehand and then drain it and allow it to cool, you can use it to make faux wellingtons.
Sweet! :D At this rate, I'm going to have recipe ideas for all 10 pounds and have to go buy more.
I got this from my gay puerto rican friend's momma.
It's some kinda beef stew, very hearty, flavorful, filling, etc...
Ingreeds:
stew meat
3 or 4 potatoes diced in good sized chunks
green olives whole
can of pimiento chopped
about 2 or 3 carrots chunked or a couple big handfuls of baby carrots
3 cloves minced garlic
1 short can tomato sauce
1 C water
1 C white wine
3 bay leaves
adobo&sazon (i use 1tb of adobo and 2 packets of sazon)
2 chicken bullion cubes
1 tb brown sugar
olive oil
Method:
Coat meat with adobo
Heat oil in dutch oven, melt the sugar in it and add the meat. Brown.
Deglaze with wine and reduce. Add water, tomato sauce, sazon, adobo, bay leaves and all veg except about 2 of the potatoes. (they disintegrate and the starch will make it too thick)
Cook covered but vented for 20 min then add the rest of the taters.
Simmer on low, covered and vented for another 30-45 min.
(meat should fall apart and potatoes should be squishy)
Serve with a side of rice and pigeon peas.
That sounds like it would get kind of sweet.
I mean sugar, carrots, and tomatoes? That's a little over the top in my book.
It isn't sweet at all.
Trust me.
That sounds amazing!
I wish my younger kids would eat spicy food, I want to make green chili.
if you're a lazy fuck like me, make a philly cheese steak. or a philly cheese wrap... i like to roll it in a tortilla...
sliced dead cow
cut up onion
cheese (i like pepper jack)
bread or tortilla
cook the onion on a griddle until almost translucent, then add beef. when the whole pile is sufficiently cooked, pile it up and put some slices of cheese on top and wait for it to melt... stir it up a bit with a spatula until the cheese is melted. put it into the bread of your choice, salt, pepper, and eat.
I'm one of those freaks who doesn't care for cheese steaks.
Quote from: Green Tea on February 10, 2009, 12:06:45 AM
I'm one of those freaks who doesn't care for cheese steaks.
Weirdo.
I'm one of those freaks who doesn't care for cheese.
Hmmm...
Doesn't like bacon, doesn't like cheese...
GENTLEMEN: BADGER IS A SUSPECTED REPLICANT. PLEASE PROCEED WITH CAUTION.
Quote from: The Lord and Lady Omnibus Fuck on February 10, 2009, 12:06:45 AM
I'm one of those freaks who doesn't care for cheese steaks.
go to jim's steaks on south street, philadelphia. you will be changed... the aura is amazing enough, pure roadfood-style.
bob-o
CHEEZE WHIZ ON CHEESESTEAKS IS NOT ACCEPTABLE.
yeah, it sounds strange but in my experience the worst cheesesteaks I've ever had were the ones I had in Philly.
Quote from: Dirtytime on February 11, 2009, 05:50:58 PM
yeah, it sounds strange but in my experience the worst cheesesteaks I've ever had were the ones I had in Philly.
Wow, really? Me getting a cheesesteak in Philly was the only thing worth not leveling that city with an atom bomb.
Quote from: bob-o on February 11, 2009, 04:29:42 PM
Quote from: The Lord and Lady Omnibus Fuck on February 10, 2009, 12:06:45 AM
I'm one of those freaks who doesn't care for cheese steaks.
go to jim's steaks on south street, philadelphia. you will be changed... the aura is amazing enough, pure roadfood-style.
bob-o
I know it's virtually impossible to believe that a person simply might not like sliced beef grilled with onions and served in all of its greasy splendor with cheese on a hoagie roll, but even the thought of it makes me feel sick.
:vom:
In fact, any combination of beef and cheese, in general, sounds putrid. No, I don't like cheeseburgers.
Oh, and I hate Cheez Whiz and American cheese with a burning passion. The texture... oh god!
So yeah. Cheesesteaks. Hate 'em. Cannot be talked into liking them.
Agreed on Cheez Whiz and American cheese.
You're still a weirdo in the philly cheese steak department, but that's okay. More for me.
I just ate a slow-cooked steak from this here cheap beef, and while it was far more tender than I expected for bottom round, and quite flavorful (bordering on gamy) it also had a distinctly muttony taste.
I am very curious about how that would happen.
BTW, my favorite steak sandwich is thin-sliced rare beef served on a French roll with onion, lettuce, tomato, and Caesar salad dressing.
Rare beef makes my colon turn to concrete.
In fact, beef in general has been doing this lately, so I had to painfully give it up.
Quote from: Chaos Sue on February 11, 2009, 09:59:45 PM
Rare beef makes my colon turn to concrete.
Suu has a superpower!
Quote from: Chaos Sue on February 11, 2009, 09:59:45 PM
Rare beef makes my colon turn to concrete.
In fact, beef in general has been doing this lately, so I had to painfully give it up.
I sooo feel you on this. I don't "do" beef hardly anymore. :(
But then, I only rarely crave it (ba-dum-ching!) anyway, so it's not THAT great of a loss.
We do far too much chicken in this house as a result, so I need to REALLY brush up on those fish-cooking skills.
my father ruined chicken for me.
every night: baked chicken breast, canned vegetable, pasta roni.
so now, it's raw beef(ceviche and carpaccio when i can afford), raw fish and some veg (NOT CANNED!!)
and other stuff, but i can't do chicken anymore.
i hate it.
HATE!
Oh god, my mother used to do the baked chicken thing too. I remember the horrible rubbery, dry meat swimming in fat with burnt bits of garlic on top. :vom:
How can chicken go so WRONG?
Chicken breast has to be one of the hardest cuts of meat to get right. Srsly.
It's true. That's why I to this day I spare myself the grief and shame and just go for thighs or legs.
Quote from: Squid-diddle on February 12, 2009, 07:38:40 PM
so now, it's raw beef(ceviche and carpaccio when i can afford),
Yummmmm
I went through a long chicken-hating phase, maybe 10 years, but now I eat it again from time to time.
If you start to run out of things to do with it, you could always make hash! :eek:
This is not the hash of the 60s, oh no.
This is the enjoyably simple stewish thing my gran used to make when I was little.
Basically you base it on baked beans, then add whatever you want.
Its like a leftovers markII recipe they invented during the war.
After adding all your already cooked ingredients you put it on to stew in its own juices for about 12 hours, to let all the flavors meld together.
We usually use potatoes lamb onion and whatever else we have going to make it.
Its simple, but it tastes good and moping up the last with a slice of bread is oddly satisfying.
I think its the potatoes that really make it work, because they absorb the flavours of all the other food.
Its the same principle as Greek cooking I think, and its sort of the same style.
Sounds yummy! Basically a very dry stew?
Yeah, but you can make it more saucy if you like.
Its a free choice, you have the base then you make it how you like it.
Quote from: Squid-diddle on February 12, 2009, 07:38:40 PM
my father ruined chicken for me.
every night: baked chicken breast, canned vegetable, pasta roni.
so now, it's raw beef(ceviche and carpaccio when i can afford), raw fish and some veg (NOT CANNED!!)
and other stuff, but i can't do chicken anymore.
i hate it.
HATE!
Ceviche? *fap* and yes, FISH FISH FISH. I so need to get more of that, learn to cook it better, as I said.
My grandfather HATES any sort of fowl with a passion, and chicken chief among them. He's never divulged WHY, but it must be related to something from his childhood. We always make sure we have ham or beef on hand for him when we cook turkey or chicken during the holidays.
Quote from: Aufenthatt on February 12, 2009, 11:11:52 PM
If you start to run out of things to do with it, you could always make hash! :eek:
This is not the hash of the 60s, oh no.
This is the enjoyably simple stewish thing my gran used to make when I was little.
Basically you base it on baked beans, then add whatever you want.
Its like a leftovers markII recipe they invented during the war.
After adding all your already cooked ingredients you put it on to stew in its own juices for about 12 hours, to let all the flavors meld together.
We usually use potatoes lamb onion and whatever else we have going to make it.
Its simple, but it tastes good and moping up the last with a slice of bread is oddly satisfying.
I think its the potatoes that really make it work, because they absorb the flavours of all the other food.
Its the same principle as Greek cooking I think, and its sort of the same style.
Yum! This sounds awesome actually, and a great winter dish to boot.
also dude you can throw it in a crockpot with virtually anything.
you could even take the beans (from the hash idea) and put those in the bottom, add bbq sauce or whatever and braise meat till it falls apart and have a sort of bbq sammich.