Moving on .

I've been blogging for a few years now. Sometimes sporadically sometimes daily, but almost regularly. I have finally separated from XSU and starting to live a new life on my own. The original blog helped me get through the painful process of the end of the marriage, along with some bumpy roads dealing with a critically ill child in the midst of the end of marriage mess. Now this blog will see me through the new paths and adventures that life has to offer. Restructuring my life. My way. My experiences, ventings, musings on that whole big and not so big deal.

November 02, 2009

I can't cook meat!

I have come to realize that there are some things, well maybe only one or two things, I just can't cook very well.  It seems that beef is at the top of the list.  It's one of those end of marriage things that comes to the fore when you find you have to do something you haven't ever done, or maybe not done in a long time.  Cooking beef is one of those things for me, along with changing lightbulbs, mowing the lawn, and dealing with mouse traps.
I knew I was in trouble when I took a piece of meat, threw it into the oven, cooked it, and it came out tasting like I was eating plywood.

Beef was something that was XSU's responsiblity.  And I have to grudgingly admit he was good at it.  He got rid of the barbecue - I know I know - and bought one of those electric grill things that he kept in the garage.   He regularly spent time in there with his secret sauces and marinades and I just ate.  You know that the electric grill went with him when he left.  In fact it was the only appliance he took.  I should be grateful for this.  Yet even now, a mere two and half months later, it irritates me to no end that the garage still smells like a bad greasy spoon joint. 

Since XSU left I have tried cooking steak, pot roast, a couple of stir fry thingies, and I have to admit, I regularly bomb on all.  RJ sees beef on the counter top and tells me she's not hungry before I even get started. The only thing I can manage is a good beef stew - a full bodied red wine improves everything;. I can also cope fairly well with ground beef.   My roasts - like chewing rubber.  Steaks - we're talking hockey pucks.  And I realized it's because I haven't cooked beef in at least 15-20 years.  Seriously.

I am going to have to re-learn the art of cooking beef. Home Ec 101. Julia Child, Martha Stewart, Joy of Cooking and every other cook book I own will be found strewn across my kitchen when I throw a steak or a roast on the counter and into the oven. Next summer I will have to buy a barbecue and see how many steaks I turn into hockey pucks before I can actually cook a piece of beef worthy of fancy dining room eatin'.  For the next little while though make sure it's chicken, fish or vegetarian if I have invited you over for a meal.


Anonymous said...

aww. My poor girlfriend. I am convinced that cooking a good piece of meat begins with the cut but even a not so great cut can be good with the right cooking process and a few basic seasonings.

That being said how are you cooking your roasts? In the oven? I cook mine in the crock pot. I have a great recipe for brisket that even mr picky kid salivates over when he starts to smell it. I am happy to pass it on if you want to give it a go.

Steaks: Pull them from the fridge and let them come to room temp before you start the cooking process.
You gotta pull them off the heat before they have reached the internal temp you want them to be. There is a carry over cooking which means that even though you have removed it from the heat it is still going to continue to cook a bit.

Let the steak rest for a few minutes before cutting into it. Resting allows the inner juices to redistribute throughout the steak.

I had to learn on my own too The X used to cook the steaks.

Hang in there. We will have you putting on a good beef dinner before you know it.

love and hugs,
~ b

Lily on the Road said...

Oye, you girls! LOL.

Don't beat yourself up M, I've been to your place for dinners and they have been AWESOME.

Rudy said...

roast + crockpot = success! :-)

Rudy's whiskey river BBQ ribs. easiest ever and always gone when I bring them into pot lucks.

I have done this with both beef and pork. Get country style boneless ribs. Cut into 3 - 4 inch pieces (whatever you feel is manageable on the plate) fill crockpot (mine is 5 qt). Add two cups of whiskey (so far I have just used a blended) cook on low for about 23 hours. Remove some of the juices as necessary and add your fave BBQ sauce (I generally use bullseye). mix contents of crockpot and let it come back up to temp.

serve over rice, noodles, mashed potatoes whatever you like.

for some extra zest sprinkle a tablespoon of crushed red pepper over meat at the start of cooking.

This simple little recipe has gotten raves. I think pork does better in crockpots the longer it goes compared to beef so the times could be adjusted I suppose. This is how I make it though.

MarieA said...

well thank you beef aficionados...

Have CrockPot will give it a shot! thanks The steaks may wait til summer or til I get a goerge foreman grill.

and Lily... for you? How about a late lunch on Saturday - my house - no beef - potato pancakes?