Hay George (Et Al)
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wrote on 7 Feb 2024, 00:44 last edited by
Yeah, probably. You could cut it into cubes like stew meat. It would probably take about the same long slow cook to be tender.
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wrote on 7 Feb 2024, 00:50 last edited by
THat's what I'm thinking. I'll throw in some 'shrooms as well.
By the way, this AM at the grocery store, Mrs. George said, "We should do hot dogs for dinner tonite. So, Hebrew National (bun length) it was.
For me, some chopped onion, tomato wedges, whole grain mustard (!), and celery salt.
Mrs. George: sweet pickle relish, onion, tomato, mustard (God knows how we're still married)....ketchup. I didn't say a word.
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wrote on 7 Feb 2024, 00:56 last edited by
Texas red chili, cast iron cornbread and a big glass of milk here. Comfort food.
The hot dogs sound great. Getting hungry for them.
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wrote on 7 Feb 2024, 16:47 last edited by
BTW, rump roast is tough.
Ever make chili with it?
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wrote on 7 Feb 2024, 17:03 last edited by
I’m not sure I’ve ever cooked one. You could use it for chili, but a long cook.
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wrote on 7 Feb 2024, 17:27 last edited by
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wrote on 7 Feb 2024, 17:28 last edited by
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wrote on 7 Feb 2024, 20:44 last edited by
In hers, anyway.
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wrote on 7 Feb 2024, 20:57 last edited by
I wonder, if I marinate the rump roast overnight (in what, some soy sauce, wine, Worcestershire?) if it would be even more tender.
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wrote on 7 Feb 2024, 21:02 last edited by
Maybe if you cut it up first. Otherwise it’s too big for marinade to penetrate.
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wrote on 7 Feb 2024, 21:07 last edited by
That’s what I was planning.
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wrote on 8 Feb 2024, 22:08 last edited by
So, I marinated the (cut up) rump roast overnight in some balsamic vinaigrette salad dressing, and I added some Worcestershire sauce.
Browned the meat in my dutch oven in some veggie oil, then the butter and onion soup mix.
After about 3 hours, at 275 degrees, the meat was nice and tender. I added some red spuds, a quartered onion and some carrots....it's becoming a stew.
To cook the rest of the veggies, I added 2 cups of beef broth.
So far, pretty tasty, but I'll thicken the liquid with some instant mashed potatoes.
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wrote on 10 Feb 2024, 18:39 last edited by
Made grilled pork tenderloin lost night and had leftovers. So I went looking for lunch ideas and came up with a Cuban sandwich, a favorite. Turned out great on good sourdough beard. Used a cast iron grill pan as a press.
https://www.thekitchn.com/recipe-cuban-sandwich-lunch-recipes-from-the-kitchn-113437
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wrote on 10 Feb 2024, 23:03 last edited by
Longhorn Steakhouse…
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wrote on 11 Feb 2024, 14:01 last edited by
Longhorn is good. I avoided those places for decades until I started eating lunch there. Great, great chili - too bad they don’t serve it anymore.
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wrote on 11 Feb 2024, 23:55 last edited by
Funny, but some franchise chain restaurants are better than others. Used to eat at a Western Sizzler in Hattiesburg, not too far from the USM campus. The steaks, salads, etc., were the same menu items as othe Sizzlers, but the food in Hattiesburg was just flat better.
I have no idea why...
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Got this recipe for Butter Beef in email. Looks pretty good. Simple, delicious. (Hot, brown and plentiful)
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wrote on 22 Jun 2024, 13:03 last edited by Mik
Maybe if you just used a Dutch oven and a short cook time. The reason this works is stew beef takes a long cook to tenderize. Filets don’t stand up to long cooking very well and will dry out. I’d mix it all up, get it going and test after 20 minutes or so.
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wrote on 22 Jun 2024, 13:05 last edited by
Might add some sautéed mushrooms if you have them. I sautéed to keep from watering down the sauce.
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wrote on 22 Jun 2024, 15:40 last edited by
Next time you have some fillets...
https://louisiana.kitchenandculture.com/recipes/john-folse-redfish-courtbouillon
