Hay George (Et Al)

[Jolly]

BTW, rump roast is tough.

Ever make chili with it?

[Mik]

I’m not sure I’ve ever cooked one. You could use it for chili, but a long cook.

[George K]

@Jolly said in Hay George (Et Al):

BTW, rump roast is tough.

I'll go 8 hours....

[Aqua's Sister]

@George-K said in Hay George (Et Al):

I'll go 8 hours....

In your dreams.

[Mik]

In hers, anyway.

[George K]

I wonder, if I marinate the rump roast overnight (in what, some soy sauce, wine, Worcestershire?) if it would be even more tender.

[Mik]

Maybe if you cut it up first. Otherwise it’s too big for marinade to penetrate.

[George K]

That’s what I was planning.

[George K]

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.

[Mik]

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

[LuFins Dad]

Longhorn Steakhouse…

[Mik]

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.

[Jolly]

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...

[George K]

@Mik looking in the freezer yesterday, I see that I have some small-ish filets that will probably go unused until I can pair them with some strip steaks for myself.

Wondering if they would work in this recipe.

[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.

[Mik]

Might add some sautéed mushrooms if you have them. I sautéed to keep from watering down the sauce.

[Jolly]

Next time you have some fillets...

https://louisiana.kitchenandculture.com/recipes/john-folse-redfish-courtbouillon