Well, flank and skirt steak are tough, too. I thought that they’d always be cheap. But things change.
Chuck roast is, I think, probably the best cut for pot roast and hamburger. I am always glad that we have a slow cooker, because it doesn’t heat up the house like an oven does.
I, personally, cannot believe the price that the grocery stores want for ham hocks. They want the same price per pound as they do for ham steaks. So I buy ham steaks, cut them up, and use them in my beans (which are also cooked in a slow cooker).
Right now, I have cubed bottom round steaks in the fridge. Tonight, I will pound them even thinner, cut them into bite sized pieces, dredge them in seasoned flour, and make chicken/country fried steak with mashed potatoes and cream gravy. My husband will become all mellow. I think I will ask for a computer upgrade about an hour after dinner.
Sounds nice. My wife reacts the same way after I make Swiss steak from the same cut. And I have a pressure cooker - I don’t have to wait hours for the thing to get done - the pressure cooker gets the job done in under an hour.
“Look out for a vein in the New York cut. If you see a vein of gristle that resembles a half moon through the middle of the meat, stay away from it. You will have to cut out the vein before cooking, or the meat will be tough.”
While this thread was started in General Questions, it seems to have moved over a bit towards Cafe Society, so let’s go give the good folks there a look at it.
Flank steak, aka Vacio is just awesome on the BBQ. Bit of salt or chimmichuri, cooked for 30 minutes or so over a reasonable heat (leave the fat and other stuff on it) and slice into long sections across the grain. It´s one of the staple cuts here after the asado cut.
It is tough if you cook it too fast, or over too low a heat (it sort of tastes a little boiled)