"Sqwertz" > wrote in message
...
> On Fri, 26 Oct 2007 22:25:07 -0700, Kent wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Fri, 26 Oct 2007 15:15:39 -0700, wrote:
>>>
>>>> I have brined pork, chicken, etc...but has anyone brined a beef
>>>> tenderloin roast?
>>>
>>> Oh, to answer this one - you can brine beef but expect it have a
>>> corned beef taste.
>>>
>> Corned beef contains nitrites. Simple brining with salt and H20 should
>> only
>> change the salt and water concentration of the meat.
>
> Try it, Kent. It tastes very different once you brine beef. You
> need to give up all those science manuals and try these things in
> the real world.
>
> -sw
>
I don't brine beef. I'm guessing the original poster in this thread finds
beef tenderloin to be pretty tasteless, as I do.
I did brine the beef chuck the last time I made boeuf bourguignon, with red
wine and a bit of salt. That was used as the braising liquid along with beef
stock the next day. It lessened the beef flavor, and may have dried the
meat a bit. I wouldn't recommend it.
Tonight we're making boeuf bourguignon. One of our favorite dishes.
Kent