I plan to use it for stews. It's a fairly tough cut, so I wouldn't just grill it, or pan fry it.

A Moose in Love wrote:

> I plan to use it for stews. It's a fairly tough cut, so I wouldn't
> just grill it, or pan fry it.

Not a bad cut when used properly.

Consider slow and low cooking with a gravy mixed with Rogan Josh (a
type of red curry that is mild).

Making potatoes here (will post shortly) and that would be a good match
along with some Portabella mushrooms. Harris Teeters has the ones just
a tiny bit past prime, for 49cents per roughly 2 cups volume chopped.

Carol

A Moose in Love wrote:
>
> I plan to use it for stews. It's a fairly tough cut, so I wouldn't
> just grill it, or pan fry it.

I'd grind it for meat loaf or burgers.

On 8/18/2019 2:35 PM, wrote:
> A Moose in Love wrote:
>> I plan to use it for stews. It's a fairly tough cut, so I wouldn't
>> just grill it, or pan fry it.
> I'd grind it for meat loaf or burgers.

Â* I'd sear it in a screamin' hot cast iron fryin' pan then toss it in
the slow cooker for a few hours . Deglaze the pan with some red wine and
water , season it all well with SPG & onion flakes - add taters and
carrots a couple of hours before it's finished . Speaking of wine , we
went to Branson yesterday for a dinner theater (wedding anniversary)and
as usual stocked up on Missouri wines . Got a St James blackberry that's
just amazing , and of course a Curling Vine Perfect Red and Constant
White . We didn't make it to Pleasant Hill this trip , a bit pressed for
time to make it to dinner .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

"Terry Coombs" wrote in message ...

On 8/18/2019 2:35 PM, wrote:
> A Moose in Love wrote:
>> I plan to use it for stews. It's a fairly tough cut, so I wouldn't
>> just grill it, or pan fry it.
> I'd grind it for meat loaf or burgers.

I'd sear it in a screamin' hot cast iron fryin' pan then toss it in
the slow cooker for a few hours . Deglaze the pan with some red wine and
water , season it all well with SPG & onion flakes - add taters and
carrots a couple of hours before it's finished . Speaking of wine , we
went to Branson yesterday for a dinner theater (wedding anniversary)and
as usual stocked up on Missouri wines . Got a St James blackberry that's
just amazing , and of course a Curling Vine Perfect Red and Constant
White . We didn't make it to Pleasant Hill this trip , a bit pressed for
time to make it to dinner .


Snag

=====

Happy Anniversary)

On 8/19/2019 4:21 AM, Ophelia wrote:
> "Terry Coombs"Â* wrote in message ...
> On 8/18/2019 2:35 PM, wrote:
>> A Moose in Love wrote:
>>> I plan to use it for stews.Â* It's a fairly tough cut, so I wouldn't
>>> just grill it, or pan fry it.
>> I'd grind it for meat loaf or burgers.
>
> Â* I'd sear it in a screamin' hot cast iron fryin' pan then toss it in
> the slow cooker for a few hours . Deglaze the pan with some red wine
> and water , season it all well with SPG & onion flakes - add taters
> and carrots a couple of hours before it's finished . Speaking of wine
> , we went to Branson yesterday for a dinner theater (wedding
> anniversary)and as usual stocked up on Missouri wines . Got a St James
> blackberry that's just amazing , and of course a Curling Vine Perfect
> Red and Constant White . We didn't make it to Pleasant Hill this trip
> , a bit pressed for time to make it to dinner .
>
>
> Â*Snag
>
> =====
>
> Â*Â* Happy Anniversary

Â* Thank you , this makes 46 years now that she's put up with my
shenanigans .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Thursday, August 15, 2019 at 7:39:09 AM UTC-7, A Moose in Love wrote:
> I plan to use it for stews. It's a fairly tough cut, so I wouldn't just grill it, or pan fry it.

sous vide 131/12 hours. tender as fillet.

On Sunday, August 18, 2019 at 2:32:43 PM UTC-10, ImStillMags wrote:
> On Thursday, August 15, 2019 at 7:39:09 AM UTC-7, A Moose in Love wrote:
> > I plan to use it for stews. It's a fairly tough cut, so I wouldn't just grill it, or pan fry it.
>
> sous vide 131/12 hours. tender as fillet.

I did one sous vide for about 16 hours. It was pretty good. Next time it'll be 12 hours. The roast was heavily seasoned with salt, pepper, and garlic. It was bagged with oil and dark soy sauce. The dark soy was mostly for looks so it wouldn't have to be seared after cooking. It was cooked in a water bath in a slow cooker at 122 to 132 degrees. I have to refine my technique for a more consistent temperature.

https://www.amazon.com/photos/shared...SRB_Vgy2kjQ5nV

"dsi1" wrote in message
...

On Sunday, August 18, 2019 at 2:32:43 PM UTC-10, ImStillMags wrote:
> On Thursday, August 15, 2019 at 7:39:09 AM UTC-7, A Moose in Love wrote:
> > I plan to use it for stews. It's a fairly tough cut, so I wouldn't just
> > grill it, or pan fry it.
>
> sous vide 131/12 hours. tender as fillet.

I did one sous vide for about 16 hours. It was pretty good. Next time it'll
be 12 hours. The roast was heavily seasoned with salt, pepper, and garlic.
It was bagged with oil and dark soy sauce. The dark soy was mostly for looks
so it wouldn't have to be seared after cooking. It was cooked in a water
bath in a slow cooker at 122 to 132 degrees. I have to refine my technique
for a more consistent temperature.

https://www.amazon.com/photos/shared...SRB_Vgy2kjQ5nV

===

Well done) I haven't used the sous vide for quite a long time now. We
eat much less meat than we used to, which isn't a bad thing)

On Thursday, August 15, 2019 at 4:39:09 AM UTC-10, A Moose in Love wrote:
> I plan to use it for stews. It's a fairly tough cut, so I wouldn't just grill it, or pan fry it.

We used to have those roasts back when I was a kid. It was a poor man's roast. They never turned out very well. These days, I'd slow roast it in a slow oven until it was medium rare. It would be heavily seasoned with salt, pepper, and garlic. It would be refrigerated overnight and thinly sliced to make sandwiches. Perhaps I'll pick one up soon. Thanks.