SC - re: cheap meats/marinating
kat
kat at kagan.com
Thu Aug 21 18:03:05 PDT 1997
"Melissa Martines" <melissa.martines at mail.corpfamily.com> writes:
> What cut of meat should I try to buy that would be relatively cheap,
> but not tough?
and filip o'the marche gives several suggestions, including:
> marinade the meat
most marinades will tenderize the meat.
vinegar, onion juice, and other components all help break it down.
My secret: Cheap wine. Really cheap wine. Very acidic (acid tenderizes the meat) and, coincidentally, inexpensive too...
My favorite "roast" wine is Carlo Rossi burgundy ($3.99 to the half-gallon). If you marinate meat in it overnight it will be a bilious ugly purplish color; but it will taste GLORIOUS....
My favorite cut of meat (esp. when I'm doing a roast): Cross-rib. Very nice (when cooked right) and surprisingly inexpensive. Your butcher should cut it for you in whatever incarnation you wish. I usually just make the whole roast
btw, another friend of mine SWEARS by blackberry Manischewitz as a roasting wine. She also recommends fruit, as brid hecgwiht suggests.
Just my US$.02
- kat
"Live, live, live! Life is a banquet, and most poor suckers are starving to death!"
- Auntie Mame
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