Cook Meat in Water: Steak/Beef Cooking Time

[quadraphonics]

Which features of the animals determines if they have tender meat or not?

It's more that different cuts of meat are more tender than others, although it can vary from animal to animal as well, depending on age, feedstock and other factors. Spend some time at the supermarket comparing the appearance of the, say, ribeye to the stew meat to get an idea of what to look for.

 

[D H]

Maybe you should do the younger folks here a favor and point out to them how important it is to pay attention to things like how your parents cook your food and do laundry, etc., before moving out so you know how to do these things when you're on your own for the first time.

Or, heaven forbid, offer to help your parents shop for food, cook supper, do the laundry, clean the house, mow the lawn, fix the car, ...

 

[edward]

Haven't had a quantitative answer yet.

8 hours in a crock pot and it will be done when you get home. BTW throw in some veggies.

 

[Moonbear]

Or, heaven forbid, offer to help your parents shop for food, cook supper, do the laundry, clean the house, mow the lawn, fix the car, ...

What sort of slave driver are you?!

Though, yeah, this wasn't optional when I was a kid.

 

[JasonRox]

If you have a cheap cut of beef, coat it with salt and pepper and garlic powder and onion powder. Then brown it in peanut oil until every surface is browned and there is some dark residue on the bottom of the pan.

Once that is done, add at least a cup or so of dry red wine to the pot, enough water to cover the meat, put a lid on the pot so that the water doesn't go dry, and simmer for 3-4 hours. Add quartered potatoes, carrots, onions, cabbage, turnip, and other vegetables that you like and simmer for at least another hour or two. Congratulations! You've got a New England boiled dinner. If you want to perfect this, take out all the solid ingredients and whisk in a very thick flour-in-water paste while simmering the juices until the juiced thicken to a nice gravy. Don't say I didn't warn you - this stuff does not last long.

Wow, if you do all that for a cheap piece of meat, I don't want to know what you do with quality meat! Wow!

...dying for meat now...

 

[Evo]

What sort of slave driver are you?!

Though, yeah, this wasn't optional when I was a kid.

When I grew up you were expected to help out in all things, from food preparation , to cooking to serving, to table setting, to gardening, to preserving. I think that is the minimun we need to prepare our children to have to be able to survive. I am currently doing remedial training for the Evo Child that never quite got cooking.

 

[Danger]

the Evo Child that never quite got cooking.

I've seen the lady's pictures that you put up. Believe me, nobody cares whether or not she can cook.

 

[vincentm]

If you have a cheap cut of beef, coat it with salt and pepper and garlic powder and onion powder. Then brown it in peanut oil until every surface is browned and there is some dark residue on the bottom of the pan.

Once that is done, add at least a cup or so of dry red wine to the pot, enough water to cover the meat, put a lid on the pot so that the water doesn't go dry, and simmer for 3-4 hours. Add quartered potatoes, carrots, onions, cabbage, turnip, and other vegetables that you like and simmer for at least another hour or two. Congratulations! You've got a New England boiled dinner. If you want to perfect this, take out all the solid ingredients and whisk in a very thick flour-in-water paste while simmering the juices until the juiced thicken to a nice gravy. Don't say I didn't warn you - this stuff does not last long.

Dude you're the man, that sounds so good. I am going to try that this weekend. Anything i should substitute the wine with in case my wife doesn't like the sound of that?

 

[turbo]

Dude you're the man, that sounds so good. I am going to try that this weekend. Anything i should substitute the wine with in case my wife doesn't like the sound of that?

If you don't want to use wine, I suggest you add a bit of cider vinegar to the water that you simmer the meat in. Use the wine if you can, though. Just a cheap burgundy or similar. It gives the gravy a nice flavor. You can use a really cheap roast, like chuck roast because all the simmer-time makes it so tender it will fall apart. I usually brown the meat very thoroughly, and even through I use peanut oil (very high-temp oil) it smokes, so I do the browning on the side-burner of my grill, then bring the pot back inside for the simmering process. My wife and I both love garlic, so when I add the vegetables, I usually add a few cloves of fresh crushed garlic. I tinker around with spices and stuff for most dishes, but this traditional boiled dinner is great as-is. Don't be afraid of over-cooking the vegetables a bit. Part of the appeal of this meal is the mixing of the flavors. By the way, if you run the left-overs through a very coarse grinder, you'll have a wonderful hash to pan-fry with eggs for your breakfast. (Nuke a bit of the left-over gravy to put on your hash! Mmmm!)

 

[vincentm]

Hashed over some eggs, yea, I'm definitely will doing that if i cook this, but not sure if i'll have any left over to do so

 

[Danger]

Poultry can have salmonella anywhere in it, which is also why that needs to be cooked through.

And a carrot can have a worm anywhere in it; that's why I don't eat vegetables.