Plate ‘em up

I want to tenderize first then freeze. Then it's ready right out if the freezer. Besides, I've been acquiring processing tools. Fun stuff. mtmuley
I do cubed steaks when I butcher. I separate them with wax paper sheets. They are nice to do with the big muscle groups with the ends that don't make full steaks along with stew meat.
 
How did you do yours? I usually boil mine for a couple of hours in seasoned water, then peel it, then smoke it low temp for a couple of hours.

lately I use the electric pressure cooker, but in this case, seems I forgot the power cord at home
so I boiled it for 3 hours in water with aromatics (carrots, celery, onion, serrano peppers, garlic, shallots, salt and pepper)

then cooled, scraped skin, and sliced

had some leftovers, so today I sliced the rest, rolled in flour, then into the egg dip, and rolled in panko - fried in butter and a bit of olive oil.
Served with an over easy duck egg and a toasted bagel

dang good breakfast

IMG_6023.jpeg
 
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