Easy meat...and what to do with it?
I'm not opposed to making him meat and me just eating side dishes (I eat mostly salad anyways  ), but I don't know what to buy and how to make it. I go to the store and see all these different cuts, but who knows what they're for?!
Aside from things like filet mignon, tell me all you know about meat  |
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| If you want to make him a really delicious meat meal here's my tastiest. But...it takes a long time to cook. Buy a beef brisket, about 3 pounds (he'll have wonderful sandwiches with the leftovers, both cold and you can make bbq beef from it). Sprinkle the bottom and top with a packet of Liptons Onion soup mix. Put it in a pan, with fat side up (if there is a fat side), add water to fill about 1/2 way up the pan. Roast at low heat (300 degrees) for about 35 minutes per pound. Keep checking to make sure there is enough water. The water will make a wonderful au jus. Let it cool before you cut it, or it will fall apart. And be sure to cut it against the grain. Everyone loves my brisket! Enjoy. PS...my son is a vegetarian, so I'm used to making lots of sides and veggies and pasta! |
| I clicked on this because I was so scared to see what "Easy Meat" was. |
ButtersStotch wrote: I clicked on this because I was so scared to see what "Easy Meat" was.
have to admit that was my motivation as well  |
ButtersStotch wrote: I clicked on this because I was so scared to see what "Easy Meat" was.
You know you just wanted to learn what to do with the easy meat  |
| I make London Broil, tonight its on the menu. London broil is nice because it serves those who like it well cooked and those who like it rarer in the middle...
Let the meat come to room temp, this takes about an hour. This works really good if you are doing baked potatoes ( letting it come to room temp is to keep a less expensive and lower fat cut, more tender) Salt and pepper the top Pre heat oven to about 300 degrees On the stove use a heavy bottom skillet that can go in a low temp oven, add olive oil and heat to med high. You want the oil and pan hot, but not smoking. put the london broil in, salt and pepper side down and now salt and pepper the side that is up. thin cuts 3 min on each side thick cut 4 min on each side This will carmelize it nicely. turn off stove and oven and put pan with london broil in oven for ten minutes Take out and let rest for ten minutes Slice across grain of meat and serve with steamed veggies with a driz of extra virgin olive oil and a dash of salt and fresh gound pepper... You have dinner My fav, and if want, put a baked potato, start a little earlier and put a coupel in the oven instead of preheating and when you turn the oven off the residual heat is enough to finish cooking the London Broil. |
ButtersStotch wrote: I clicked on this because I was so scared to see what "Easy Meat" was.
I had to rein in my initial reply  |
| MEAT!!!!!!!!!!!!!!!!!!!
thats all i think i need to say..... |
| When I'm fasting and going meatless, hubby buys himself a ribeye steak and grills it.......about 4 minutes each side I guess, or about 4-5 minutes in a Forman grill.
T-bone would be another good steak or maybe a NY strip, but sirloins are not our favorite. There's always the crock pot for beef stew. Pork chops? If I remember from years ago, isn't there a Shake and Bake for pork chops? Of course there's always meatloaf!   |
| I use Shake and Bake |
ButtersStotch wrote: I clicked on this because I was so scared to see what "Easy Meat" was.
Ditto LOL |
| I just love lean pork tenderloin (wrapped in what looks like a long sausage in plastic wrap but more the size of ...cookie dough).
I just pound it super thin and fry like you would chicken parmesan (i use seasoned italian seasoning). But w/o the cheese. Mr. J likes ketchup on his. My son hates meat and eats this (and chicken parmesan), and my mom likes gravy on hers (country gravy in the red McCormick package). So tasty!!! My husband does not like pork of any kind but always likes this. |
| for pork tenderloin, I mix dijon mustard with water, and "wash" the tenderloin, then roll it in crushed fennel seeds and roast...oh yum, now I'm getting hungry! |
Quote: for pork tenderloin, I mix dijon mustard with water, and "wash" the tenderloin, then roll it in crushed fennel seeds and roast...oh yum, now I'm getting hungry!
Oh yummmmmmm! There's a keeper! Yes, the pork tenderloins are wonderful! Even cold they can be sliced for sandwiches (after cooking ofcourse )
Sorry Mr. J doesn't like pork! My younger brother and I loved when Mom makde pork roast and all the fixin's. There was a good gravy, mashed potatoes, saurkraut, peas......brother & I would make "haystacks": first layer pork cut into small pieces, peas (canned....how could we stand those??), mashed potatoes, cover with "hay" kraut and top with gravy! What fun to eat! Almost as good a pink mashed potatoes (smush your Thanksgiving cranberries into the mashed potatoes) or orange potatoes (add the yams as well) Hope when I'm too old to chew I still have the same sense of humor with my food. |
| Leslie's london broil is delish! |
Quote: first layer pork cut into small pieces, peas (canned....how could we stand those??), mashed potatoes, cover with "hay" kraut and top with gravy! What fun to eat! Almost as good a pink mashed potatoes (smush your Thanksgiving cranberries into the mashed potatoes) or orange potatoes (add the yams as well) Hope when I'm too old to chew I still have the same sense of humor with my food.
OH NO... my hubby does this stuff too (mix his foods together!). I have been known to pull out a divided plate!!! I can't stand my food touching ~unless it is something that is supposed to touch, like gravy or butter, or dressings, etc. I will eat casseroles and stuff cooked together
- I love stir-frys- but to mix on my plate... AAGGHHH. It's okay, Laugh at me. The kids and hubby and my sister do to. |
| lamb forequarter chops basted lightly with oil and a little garlic one side at a time and grilled with a side order of warm salad (mostly greens, pine nuts topped with steamed baby potatoes still warm, sprinkle potatoes with a little shredded cheese of your choosing) and for those that are not vegos a small amount of shredded bacon is really nice too.........*gosh now I'm hungry*.... |
| McCormic has a wonderful seasoning bag mix for pork tenderloin. It is wonderful. |
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