In case you didn't get my FB update, I went to the local grocery store today and picked up about ten pounds of beef for a similar cost. I just finished prepping/slicing the meat and have two experiments marinading as I write. I'll try to keep posting as the dishes progress but here is the current status:
- I'm going to attempt to make my version of slow-cooked pork with beef. I was thinking of making carne guisada but I've had a couple of beers and already prepped the beef the same way I do my pork. I believe that the dish will turn out well though I'm not sure if the beef will have the same texture as my pork. The only difference is I used pineapple/guava juice instead of pear juice in the marinade.
- The other bucket of meat is currently in one block with more stab wounds than Trotsky in it. I'm going to make first attempt at brining/corning beef. There's about a cup of ground sea salt, a cup of mixed peppercorns, two cups of cider vinegar, and a beer thrown in the mixture. After my brief blog break I'll probably add a bulb of garlic, just for fun.
Next step (aside from garlic peeling) is going to be prepping my rack of pork ribs.
I hope all of you, and yours are well and safe and fixin to eat something tasty.