New answers tagged beef
What you describe sounds a lot like swiss steak, in which you use cube steak (an inexpensive cut that's been mechanically tenderized). You sear the cube steak, then slow cook it in a flavorful sauce until it's extremely tender.
This is my recipe for a sublimely tender roast: Grab a large chuck roast or brisket. Start in the evening by smoking or roasting the meat at 225 F until an internal temp of ~150-160 F is reached. Place the meat inside of a covered roaster on a metal rack (important) then place in the oven at a rendering temp (say 170 F) overnight and all day until you get ...
One possibility is that the meat was cooked in a crock pot. This would make sense on a few levels. First, since it is a hospital and presumably they have a large amount of people to feed, cooking multiple steaks in a large crock pot at once would save time and still produce quality food. Second, cooking the meat slowly in a crock pot (or in liquid) over ...
First of all: this is the first time I've seen anyone ask to recreate hospital food... I'm happy your dad didn't have the same experience most people do with hospital food. One technique that can give meat that tender is velveting the meat. This is a Chinese cooking technique where the meat is marinated in egg white, wine and corn starch before cooking. ...
Regarding, some stewing beef for stews, pies etc. An old lady told me when stewing beef add one tablespoon of malt vinegar into the stock you are going to prepare. You will never have tough beef again, she was so right. I'm 80 now, and I've never have chewy steak. It doesn't smell or taste, when the food is ready.
I hate to waste food and I always have too much liver. I use beef broth or bouillon so the liver does not dry out or get tough. To reheat: Slice up fresh onions if you don't have enough left over onion. Slice cooked liver on the diagonal into 1/2" thick strips. In saucepan, make up enough beef broth or bouillon to completely cover liver in pan (about 3 ...
Throw out. Raw meat should not be kept at room temperature for more than 2 hours.
When you cook the meat in a closed dish then lots of liquid comes out. I have trouble understanding how flavour can enter the meat when cooking is extracting the liquid. Injecting the meat with a flavour (herbs etc) seems likely to be the only way of getting flavour in (unless you consider vacuum extracting moisture and then adding it back with flavour ...
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