Posted on 05/10/2010 4:32:30 AM PDT by Palter
The prototypical “man food” wussified and metrosexualized into another foodie obsession.
We cook it many ways, I especially like it smoked with either apple or cherry wood, or marinated then grilled. Only have stew during the colder winter months.
I don’t believe my wife braises it first for her stew, and the flavor is not lost. The meat and the broth that comes from the stew are full of flavor, perhaps because it’s covered the whole time it is cooking.
I know what you are saying though, many people have the same comment, and think we are nuts for treating such a fine piece of meat this way.
All of that aside, I do understand what you're saying ... which is that your wife's stew is a savory, full-flavored meal to behold ... and I don't doubt that a bit. I also fully understand having so much meat in the freezer that, near the beginning of another hunting season, you are looking for anything and everything to do with the meat you currently have.
And all this time I thought braising was quickly searing over high heat for just a moment or two.
Anyway, it’s been nice conversing with another omnivore, and enjoy your meat that isn’t regulated by our gov’t.
Those parts that are too "ripe" can be cut off - also buy steak at COSTCO - they have the best at the best price...
Agreed on both points. ;)
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