About Me
- Alexandra
- A homeschooling mother of one teenager and a little. In 2001, I resigned from my 13 year position as a case manager to homeschool my oldest who was a preschooler at the time, and later a daughter who came along in 2005. This is by far the hardest job I've ever loved. My husband of nearly 20 years supports us as a fire fighter and EMT.
Sunday, August 23, 2009
Salvaging a Tough Cut of Meat
Recently, we got some beef from a local farmer who butchered one of his grass fed cows for us. Natural beef tends to be a bit tougher. I slow cooked one of the tip roasts on a lower temperature, but it still turned out a bit tough. So today I put some cuts through it, and tossed it into a pot with some beef stock and apple cider vinegar, all but covering it with water. It cooked on low temperatures for about three hours, and it tastes fabulous! I seasoned with seasoning salt before turning off the stove, and just let it sit before serving.
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1 comments:
Okay, now tell me slowly, what did you do? You cut up some raw meat and put it in the crockpot on low almost covered with stock and vinegar (how much vinegar?) and it was great???
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