[freddychef]

I just came back froma hike and the weather has turned foul...so what do I do--I cook! Like many chefs/cooks I have learned quite a bit trade wise and often like to try things at home...recently a local grocery store had a sale on blade roast. Quite often I'll buy cheaper steak cuts and have no problem cooking them on a high heat for a short amount of time and still have a tender, fairly rare steak. Blade though is something I learned to cook like shoe leather but as of today I'm experimenting with it....anybody try this method or have any ideas for prep?????freddychef....

[deltadoc]

Here's a recipe I use for tough beef.

Just use Google and type in
"Delta Doc's Garlic Beef" without the quotation marks~!

Let me know what you think!

doc

[Jim]

Doc,
Recipe looked faily straightforward.... however (sorry) I have a concern with the oil and garlic sitting overnight. I think there is a risk for food borne illness. Your thoughts?

[Nick.Shu]

freddyc - one way i find with tougher cuts of meat is to seal (coated in flour) then braise for at least 1 1.5 hrs. with this yes, you do get some shrinkage, but at least the punter can put a knife through it.

front side - braise or wet dish, mid section - grill or roast (depending on the cut size) and back end, well maybe roast or braise.

another method is to marinate the meat well, but dont forget the acidulant (i.e. wine, vinegar, juice et al).

[freddychef]

Thanks for the replies...most of the braising methods and marinating ideas I've tried at one time or another...it is the idea of cooking tough cuts only to med rare that is a concern lately....I guess the science of it is that the collagen , elastin, connective tissue will not get a chance to toughen up---I guess it's the temp that it gets to??? Nick how are things down your way? I was there a while ago and am thinking of movin for a year if employment pans out....freddychef

[deltadoc]

Been making "Delta Doc's Garlic Beef" for 15 years. Many many people have made this recipe. No one has ever gotten sick off of it.

Soy sauce is made in China in vats that sit on the roofs of buildings. Beer contains alcohol. Garlic sits on my shelf unrefrigerated for weeks.

Then there is the long slow cooking process which kills any bacteria. The slow wet cooking breaks down the toughest of collagen, gristle, objectionable tough stuff.

The meat will be falling apart after 8-10 hours.

I've found that the tougher meat cuts actually have the most flavor. I use sirloin tip roasts usually, but any tougher cut will do.

This is my rendition of a famous local bar's featured dish, Mazlak's Garlic Beef. Stan was serving it at lunch time for years, been written up in the paper numerous times. The first time I went there with fellow workers, there was a line almost 2 blocks long, of people waiting to get up to Stan who was serving this stuff. All those who have tried my recipe have told me it was as good or better than Stan on his best day.

doc