Text 29805, 122 rader
Skriven 2012-09-23 07:41:41 av Dave Drum (1:18/200.0)
     Kommentar till en text av JIM WELLER (1:123/140)
Ärende: Cube steak
==================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> I never ever see cube steak in Canadian markets.

 JW> After I wrote that I did recall seeing cube steaks long ago where I
 JW> used to live, in southern supermarkets. Nobody in Yellowknife offers
 JW> them though.

 DD> You can make your own using this handy little, inexpensive tool
 DD> available from Amazon http://tinyurl.com/BEATTHEMEAT

 JW> It does look like it would do the job nicely. I use a wooden mallet.

I first used mine on a thinnish (1 1/2") boneless chuck roast - sort of a
double thick blade steak. The theory being that I was marinating the meat and
planned to cook it on a contact grill and the penetration of the needles would
let the marinade penetrate the steak better. Worked really well even though I
did not poke enough holes in that piece to "cube" it. 
 
 JW> Another way to cope with the tougher cuts:

 JW> MMMMM-----Meal-Master - formatted by MMCONV  2.10

 JW>      Title: Christian's Danish Roast Beef
 JW> Categories: Danish, Beef
 JW>   Servings: 8

 JW>       4 lb beef blade roast

Blade isn't really tough (see above) and doesn't need a lot of tenderising.
Especially if it's well marbled from a choice or above carcass. Canner or
utility grade ... maybe some longer, moister cooking, too.

Thin slicing is my favourite way to cope with tough beef ... and them put it on
a sarnie with some other stuff and let the games begin.    Bv)= 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mexican Flank Steak w/Mock Tamales
 Categories: Beef, Chilies, Vegetables, Salsa
      Yield: 6

  1 1/2 lb Beef flank steak
    1/3 c  Fresh lemon juice
    1/3 c  Extra virgin olive oil
      6 tb Minced jalapeno chilies
      1 tb Minced fresh cilantro
      1 ts (ea) Salt & black pepper

MMMMM----------------------LINDA'S SALSA----------------------------
      2 lg Tomatoes; peeled
      3 lg Cloves garlic; peeled
      2    Plum tomatoes; fine chopped
      3    Plum tomatoes; coarse chop'd
      3    Jalapenos; thin sliced
    1/4 c  Coarse chop'd fresh cilantro
      1 tb Fresh lemon juice
      1 ts Fresh ground black pepper

MMMMM-----------------------MOCK TAMALES----------------------------
      1 c  Grated sharp Cheddar cheese
      1 c  Muenster cheese
      2 tb Minced green onion; w/tops
      6    (7") flour tortillas
      6    (8" X 12") pieces of foil

MMMMM------------------------GARNISHES------------------------------
           Fresh lemon slices
           Jalapeno peppers
           Cilantro sprigs
 
  Place beef flank steak in utility dish. Combine lemon
  juice, olive oil, jalapeno peppers, cilantro, salt and
  pepper; pour over steak, turning to coat. Cover and
  refrigerate 6 to 8 hours or overnight.

  Prepare Linda’s Salsa and Mock tamales. 
   
  Linda’s Salsa: Process 2 tomatoes, hull and tough skin
  removed and 3 large cloves garlic, peeled, in food
  processor or blender until pulverized. Combine tomato
  mixture, 2 plum tomatoes fine chopped; 3 plum tomatoes,
  coarse chopped, 3 jalapenos, thin sliced; 1/4 cup coarse
  chopped fresh cilantro; 1 tbsp. fresh lemon juice, and 1
  tsp. fresh ground black pepper. Refrigerate,covered, 1
  hour or overnight to blend flavors.

  Makes 2 cups.
   
  Mock Tamales: Combine grated sharp Cheddar cheese and
  Muenster cheese and minced green onion w/tops. Divide
  mixture evenly and put in center of each of 7" flour
  tortillas. Fold bottom side of tortilla over filling.Fold
  two sides over filling; then fold top side over filling,
  envelope fashion. Wrap each tortilla in 8" X 12" piece of
  foil, twisting each end.

  Makes 6.

  Remove steak from marinade and place on grid over medium
  coals; reserve marinade. Place mock tamales around edge of
  grill. Grill steak 12 to 15 minutes to desired doneness,
  turning once and basting, occasionally with marinade. Turn
  tamales halfway through cooking time.

  Place steak and tamales on serving platter. Spoon 1/4 cup
  Linda’s Salsa over tamales. Garnish platter with lemon
  slices, jalapeno peppers and cilantro sprigs. Carve steak
  across the grain into thin slices. Serve with remaining
  Salsa.

  Serves 6.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Respect for law & order is in a precise ratio to the size of the paycheque.
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)