boneless arm roast

[nuke'em ttg]

wife has a 3 1/2 lb. one of these in the frig and i'd like grill tonight....what can i do with this thing.....or am i better off in the crock with vegges.....

[Bier Meister]

i'd think that slow roasting or braising would be best for that one. really the best ways to make that thing tender.... you could go 75% of the way roasting or brasing.. let it cool. break it down, then grill it

 

but either way, to get the best results from that piece, you are going to need some time to do it.

 

 

edit: ..... or you could dice it and use it for stew of some sort (another slower technique)

Edited July 8, 2006 by Bier Meister

[nuke'em ttg]

i'd think that slow roasting or braising would be best for that one. really the best ways to make that thing tender.... you could go 75% of the way roasting or brasing.. let it cool. break it down, then grill it

 

but either way, to get the best results from that piece, you are going to need some time to do it.

edit: ..... or you could dice it and use it for stew of some sort (another slower technique)

 

 

Thanks Bier, i didn't know where to start... ....think i'll fire-up the crock.. ...add potato,carrots,lots of onion...

[Bier Meister]

easy stew:

create a roux and set aside.

 

1 onion diced

1 carrot diced

2 stalks of celery diced

1/2 bottle of red wine

1 C of beef stock (broth)

thyme

parsley

salt and pepper

 

 

dice that bad boy

lightly toss the meat in flour

in big pot brown the meat, then add the veg (get some color on it).

add wine. reduce liquid by half.

add seasonings.

 

if too thin, wisk in some roux. give it a couple of minutes to thicken... it takes a few to react.

[nuke'em ttg]

easy stew:

create a roux and set aside.

 

1 onion diced

1 carrot diced

2 stalks of celery diced

1/2 bottle of red wine

1 C of beef stock (broth)

thyme

parsley

salt and pepper

dice that bad boy

lightly toss the meat in flour

in big pot brown the meat, then add the veg (get some color on it).

add wine. reduce liquid by half.

add seasonings.

 

if too thin, wisk in some roux. give it a couple of minutes to thicken... it takes a few to react.

 

 

Already had it in the crock... ....using your gameplan except dicing the meat and adding wine, THANKS......