What is your favorite type of beef cut from beef and favorite way to have it cooked. And also what is your other favourite other protein. For me on beef I prefer a nice brisket that has been marinated and cooking for a day. For the non beef protein I go to lamb shank cook with a cherry glaze.
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Favorite cut/type of meat
- Thread starter Allthingscometolight
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Love it! My camping/backpacking kit has a similar collapsible rocket burner.
Flank steak is delicious for street tacos - a favorite of mine. Just the corn tortillas [pref homemade], steak bits, chopped cilantro, fresh lime. Mmmmmmmmm!We love brisket and corned beef, but the 'go to' is bulk buying flank steak. Quick to marinate and grill with exceptional flavor.
For special ocassions we'll get a beef tongue and make tongue tacos....
I like a good grilled [prefer my Weber] sirloin steak. Next it would have to be sous vide roast. Usually I use chuck. 136⁰ for 24 hours, and it comes out reminding me of prime rib.
My version of tandoori chicken is also high on my list, and since I do not have a tandoor oven I use my Weber. Thighs are good for this, but really the other pieces are just fine, too.
My version of tandoori chicken is also high on my list, and since I do not have a tandoor oven I use my Weber. Thighs are good for this, but really the other pieces are just fine, too.
I had no clue how to cook beef tongue but it was the absolute favorite of my husband who passed away Jodi. So i went and got one smoked. Brought it home and glazed melted butter on it and put it in foil while i made the fixins to go with. I sliced it and made an amazing presentation. Jodi loved it! First time having it and it was so good.We love brisket and corned beef, but the 'go to' is bulk buying flank steak. Quick to marinate and grill with exceptional flavor.
For special ocassions we'll get a beef tongue and make tongue tacos....
Tongue tacos are pretty awesome. Tongue is also pretty wonderful for Korean bbq.We love brisket and corned beef, but the 'go to' is bulk buying flank steak. Quick to marinate and grill with exceptional flavor.
For special ocassions we'll get a beef tongue and make tongue tacos....
Since I believe pork is permitted me as a believer in, and follower of Christ, I'll also add that bacon, pork chops, ham, and pork belly in Japanese ramen are nice too.
For those that believe me wrong on the issue, please pray that the Lord will help me better understand His Word. I do desire to please the Master.
For those that believe me wrong on the issue, please pray that the Lord will help me better understand His Word. I do desire to please the Master.
*Incoming virtue signal for all meat eater ladies alert alert awooga awooga!*
Now we are speaking my language.
Favorite is a toss up between prime rib, filet mignon and brisket. They all have different roles for different times and circumstances. I like to purchase the primals and then cut my own steaks where possible and smoke just a tonne of brisket (this weeks special at Kroger is brisket $1.87lb and I will likely be buying five or so.
In re other meats, we have a pork belly that I am on the 4th day cold smoking after a two week salt cure. Making a shelf stably (+/- shelf stable for about five years without a refrigerator) bacon. I have done other more normal cures in the past...modern meat geek version of normal...but food preservation from the prepper point of view has become a hobby and passion of ours, so I am doing more traditional methods recently as well as the high tech stuff like freeze drying (25 year shelf stable, and that is some swag rigjt there).
Good topic. Look forward to not being able to shut me up on it.
Smoking a beef tongue. Huh...I have not done that yet.
We love brisket and corned beef, but the 'go to' is bulk buying flank steak. Quick to marinate and grill with exceptional flavor.
For special ocassions we'll get a beef tongue and make tongue tacos....
How do you go about cooking your corned beef?
We read about a method that we ended up using and she usually cooks ours via covering the top with orange slices and celery and a splash of broth in the pan and cooking it covered. I was very surprised how well this worked to keep the brisket moist and soft but did not seem to appreciably impart flavor.
Put it in the pressure cooker. Add golden syrup (I don't think you see this regularly in America, you could probably use corn syrup), bay leaf, peppercorns, vinegar, and parsley. Cover with water then pressure cook for 1 hour. Open up and throw in a load of spuds, then pressure cook for another 15-20 minutes.
Cook beef tongue the exact same way. Skin it after cooking, press in a bowl and allow to cool / set. Slice thin for sandwiches. Most tender sandwich meat you'll ever find.
Do sheep tongues the same, but you'll need a few tongues to make it worthwhile, usually I wouldn't fuss about retrieving them...
Typically, corned beef spends 10 hours in the crock pot.... falls apart.
Yeah, I put a large beef tongue, two or three sliced onions, salt and garlic and slow boil for two hours. Let cool, then peel skin off.
I like to dice and crisp in frying pan then put in tacos with onion, lemon juice, cilantro (unless @MeganC and family are guests..
) and a slice of avocado. Eat, repeat... 
I like to dice and crisp in frying pan then put in tacos with onion, lemon juice, cilantro (unless @MeganC and family are guests..
) and a slice of avocado. Eat, repeat...