I have a pack of both out of the freezer and was wondering if anyone had a bright idea of what to do with it for tonights tea - or tommorrows if need be. I'm starting to have a bit of a mental block with our cheaper cuts. Although with being homekill their not tough at all.
georgie36,
Jul 19, 8:46pm
Beef strog in the crockpot, or beef goulash is nice. Put in crockpot now if you have one on low, will be ready tonight.
winnie231,
Jul 19, 8:50pm
Long & slow is the key ... with that in mind, there are countless casserole recipes you could use. Type 'beef casserole' into the search function on the left of this page & select 'anytime' ... you will find lots of ideas from cooks here :) Do the same thing for beef curry. I hope you find some inspiration :)
porthills,
Jul 20, 2:12am
Thanks for that, dont know why I couldnt think to type beef stew into the search bar. Got the crockpot on.
ridgeline,
Nov 13, 6:49pm
we find cross cut blade steak ideal for Chinese type cooking. Cut down any sinew or gristle lines first and remove. Slice thinly before it is fully thawed. Nice and firm that way. The thin slices are then ideal for marinating if you wish and using in a wok.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.