HELP ! - cooking red meat

[Varven]

Alright, I cook typically once or twice a week and store enough meals in the fridge in tupperware.

Works great for greens, chicken, fish.

Red meat - HELP! I can't get the stuff right for s#$t.

I tried cooking up something like a steak, it goes so hard, my car's tyre looks more appealing. Or I don't know if it's just me but stored red meat seems to start smelling funky.

I desperately need some low fat recipes to get my red meat cooked so I can stick it in the fridge for upto 2 days.

[Gym rat]

Varven I would suggest that you go out and buy a George Foreman Grill.I cook steak on George Forman Grill it taste very nice plus when I cook steak on my grill. I cook my steak for ten minutes plus it is tender plus easy to chew.Try freazing your red meat when you do need to cook a piece of steak or any other red meat just wait for the George Foreman grill to heat up put any type of meat plus it takes longer to cook when cooking frozen meat on the grill plus it save lots of time when thawing meat which can take forever.

[two_phat]

Cooking on a george (I love mine!) will drain some of the fat but in doing this you will definately make your steak a bit harder - especially if your freezing it.

Why don't you cook everything but the red meat - then at meal times quickly throw ur meat on the foreman and you'll have ur meal in no time at all??

[Pete]

Hmmm... I'm not sure how safe it is to store cooked red meat for TWO days.

I often cook two steaks at night and take the second one to work the next day. It's always tender and delicious... I just fry the steaks in a fry pan with pepper and cayenne (nothing else) refrigerate fairly soon afterwards.

At lunch the next day I microwave (covered) for less than 2 mins total, flipping it half way.

[fudoc5]

stew it

[Pseudonym]

Hmmm... I'm not sure how safe it is to store cooked red meat for TWO days.

Two days is nothing. It's only when I'm looking at Monday's meat on Friday that I pause. Then eat it anyway.

[Emmkel]

I regularly hang a steak in the fridge for a week before cooking it, HOT and Fast.

[tikalosh]

use the steak to make biltong, tastes awesome and lasts ages

[Varven]

Will definitely try stews.

Gym rat, I own a foreman and ocassionally use it, only problem is I have to prepare all my meals in advance.. most days I work 12 hours and more ... and so after the gym, there is no time to cook. That means I have to cook my meals on sunday and eat them all week long from the fridge....

foreman's steak gets hard once ive cooked it.. maybe I should take foreman to work...

Might give Biltong a shot Tikalosh, take it your a Safi ?

[tikalosh]

born and bred

you can either buy biltong from saf butchers which is fairly expensive (+- $50/kg) or make it yourself, should be some recipes floating around online.

[Gym rat]

That would be good idea Varven to bring your grill with to work plus it would save lots of time cooking your meat.

[greyghost]

Used to cook enough rump steak for 5 days on a Sunday.

Cube the steak, chuck in an onion, parsley, some garlic etc - then cook it real slow for a couple hours in some water. Gets it very tender. I used to divide it into 5 containers and freeze it.

Always got one out the night before to defrost, then in the morning chuck my veg and rice in it and that's it. The meat still remained soft.

[Varven]

Used to cook enough rump steak for 5 days on a Sunday.

Cube the steak, chuck in an onion, parsley, some garlic etc - then cook it real slow for a couple hours in some water. Gets it very tender. I used to divide it into 5 containers and freeze it.

Always got one out the night before to defrost, then in the morning chuck my veg and rice in it and that's it. The meat still remained soft.

Do you mean you would simmer it in an actual pot of water ??

[corkeyjoe]

best way to cook!

Prep: Get out you meat (not frozen!). Heat up the fry pan. should be on 3/4 eg if you oven element goes up to 8 put it on 6. leave it to actual get hot.

When hot spray or whip in a small amount of oil (to try and stop the meat burning when you put it in).

Put the meat in. your aim is to under cook the meat on how you normal would have it. Flip it only once. once its cooks at about 80% of how you normally have it put your meat in a bowl with tin foil over the top. The meat should relax for about 5-10mins.

During this time whip up a salad with your flax seed oil topping. If you watching carbs no tomatoes just a mix of all your greens.

Then take of the tin foil and serve and eat =P~

:-s note: when you cook meat you should let it sit for a few min's this is because the meat needs to relax. This means the juice on the outside is hotter than that in the middle. It will take time for the meat to equalise, eg the juice to be the same temp all the way through. But you want your food hot, hence the bowl and the tin foil. The meat will also keep on cooking in the bowl so dont over cook it. The best part about cooking this way is the tender meat every single time. you wont even want to put on t-sauce. ok perhaps just a hint. Also if you use salt, make sure you salt at the end. this lowers the sodium in-take. Also if you put salt on in the start it also cooks it.

happy eatting

[sweetfanny]

I always eat my red meat blue. So it only takes a couple of minutes to cook. I tend to buy two pieces at a time, one for that night, and one for the next day. Doesn't take long at all.

[Luigi]

I always eat my red meat blue. So it only takes a couple of minutes to cook. I tend to buy two pieces at a time, one for that night, and one for the next day. Doesn't take long at all.

interesting, i thought youd prefer your meat pink.

[sweetfanny]

Ha Ha Ha, Funny Man! Nah, not into pink meat at all.

[marky65]

Steak over in aussie doesn't cook as well as it does here and definately doesn't taste the same.

It might be because your cattle are grain fed and then that effects it when cooked. I have no problem with the meat over here and that is cooking on a george foreman in both countries.