Thursday, May 26, 2016

Never be ashamed to admit goofing up!

Readers may have noticed a lack of posts recently from your humble slave. Knee problems have caused slave to be a bit more silly than usual. This is not an excuse, merely an explanation of what happened. The last post on Roast Beast just did not come out the way slave wanted. The roast tasted good but was so ridiculously tough! Today, looking at the pictures the answer was staring me in the face. The roast was miss-labeled and slave was too silly to notice the difference. Deepest apologies.

What slave bought: (point cut brisket – I think)

What slave wanted: beef tenderloin roast.
What is the difference?
                               Tenderloin from here.
 Brisket from here.

The Tenderloin cooks easily and is so tender that you can cut it with a butter knife. These make fantastic roasts. It is what the recipe calls for.
The Brisket is some of the toughest meat on the animal. It must be cooked “low and slow”. Think slow cooker!
Now slave should have noticed the tell tail sign of a thick layer of fat on the bottom. Bet you can see it, don't you?

The brisket is not a bad cut of beef. It just takes a different style of cooking to bring out the flavor.
So to make this a “teaching moment” slave shows you how easy it is to goof-up.

So what to do now? Guess the meat should be cut into thin strips across the grain and used in “steak wraps” or Fajitas!
Deepest apologies to the readers. Hope my goof-ups help teach you to be better in the kitchen.
Ooops, Better take my pills!

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