Beef

[Ghandi]

Just wondering if any of you can throw in a few ideas on how to cook beef? I've gotta add more red meat to my diet, but I simply have no ability to cook an appetising meal from beef, whether it's fillet or ground or whatever. Anytime I grill a steak it turns out too tough and chewy, although it gives me a great lower jaw workout ;)

Chicken, on the other hand, is easy, and that's where a huge proportion of my protein comes from. I can do just about anything with chicken, but as I said, I'm looking for more red meat in my diet.

Thanks in advance.

[man in black]

Steak is six minutes on each side for every inch of thickness. Don't worry about germs in a whole steak. The only germs are on the surface. It's not like chicken. You can safely eat steak with a cold center if you're into that. I like mine pink and warm (no jokes here) but not hot in the center. You only need to kill the crap on the surface. Ground beef does need to be browned all the way. A better cut will help. Round will always be tougher than fillet. Fact of life.

Cubed and wrapped in a tortilla is a good way to go too, if'n ya need some carbs.

As far as taste, seasoning!! Load it up with whatever trips your trigger. Beyond that, choke it down like you do tuna or cottage cheese.

Jeff

[jeffahammer]

What I like to do with beefsteak is to pound the crap out of it with a tenderizing hammer, then season it with garlic powder,pepper, and/or other seasonings, then I put it in a freezer bag and cover it with Italian dressing. I let it soak(marinate) for at least 2 hours, but perfer to let it soak overnight, in the fridge of course. Makes the steak tender and tasty when grilled or broiled.

[Ghandi]

Thanks guys, sounds good.

[styles]

This is what I made tonight. It's very easy. (The only downside is, it has a bit of sodium if you're maxed out for the day already):

I buy a 3 lb top round / london broil for about $9 (should be $3.09/lb) when they are on sale at the store.

It has to start out thawed which can take a while if it's frozen in the refrigerator (maybe a full day).

While you preheat the broiler oven on high:
quickly rinse and pat dry the meat
rub with olive oil (a tablespoon will do)
generously sprinkle kosher salt and fresh cracked pepper
toss it on the broiling pan that comes with the oven

Tun down to low and broil for 15 minutes (you could also bake at 425* if you don't have a low), then turn off the oven and let it sit in the oven for another 15 minutes. Don't open the door. It's fine. When it's done simply remove and let rest another 15 minutes. Should be medium rare-to-medium. If you overcook it, it will be tough and chewy.

In the mean time I quarter 2.5 lbs of large round white potatoes (leave the skins on), cover with water, and bring them to a boil. When they start to boil, turn them down to a slow roll, set a timer for 15 minutes.

Chop a head of broccoli or asparagus or both and throw it in a steamer basket on top of your slow rolling potatoes. Might as well use that steam for something! I drizzle a little olive oil on them too when they are done.

While that is going take a can of Beef Consome and about 2 tablespoons of spicey deli mustard (I like boorshead), some more cracked pepper, and a few dashes of tobasco in a sauce pan. Stir it smooth while it comes to a simmer then let it cool.

When the timer goes! Drain the water and mash the potatoes adding a little bit of milk and kosher salt PLUS you can add some real butter. I add a tablespoon per lb of potatoes (2.5 tbsp) it won't kill ya spread though all them potatoes.

Everything should be ready to serve.

Slice the meat thinly, spoon up some potatoes and cover it all lightly with the sauce you made. It has nice flavor from all the pepper and mustard spice and a bit of heat/kick. Serve with the steamed veggies.

This should make enough to stuff 6 normal people. It makes 3 full dinners for me.

Chics also dig it. My Wife loves it.

PS. if your lean beef (flank, round) is chewy you are not cooking it high enough, fast enough. Get some different textures. Crunchy outside, rare in the center. It's the opposite of cooking chicken. If it's all the same it's like leather. You might do better with braising like Pot Roast. It's simple(r) too.