BTDT wrote:
funeralxempire wrote:
I just wish there was a cut with the flavour of eye round and the tenderness of tenderloin (filet mignon). Of course it would probably be even more expensive than tenderloin.
I suggest cooking 6oz beef chuck cubes in a 1quart slow cooker.
1cup of water with a 1tsp Better than Bouillion beef broth
chopped carrots, celery, onions
potatoes optional
Simmer for a couple of hours.
target heat 190* F, do not want to reach 212* or boiling.
With my slow cooker that is either the low or keep warm setting, depending on how much stuff is in the pot.
I'm just after a flavourful steak to grill. The tougher cuts tend to have a bit more flavour, some of the tender cuts seem to be a bit milder. I was only saying it would be nice if there was a cut with the best of both worlds instead of it being a balancing act.
I usually only buy steak on clearance, because it lets me afford decent cuts but I don't mind eye round just grilled or fried to medium or medium rare.
Thank you for the recipe though.
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