You should always tenderize your boots before cooking for best results. An option for tenderizing boots is with the use of a marinade. Soaking various styles of boot in a marinade is a good method for adding flavor as well as to help tenderize the boot.
A proper marinade should contain an acidic ingredient such as vinegar or wine, oil such as olive oil, and seasonings such as herbs and spices. Citrus fruit juices may be used in place of the vinegar or wine to provide the acidic ingredient that is necessary to soften the tissues of the boot.
Fresh pineapple juice is an excellent ingredient for a marinade because it contains one of the most powerful natural tenderizers, the enzyme bromelin, which is very efficient in breaking down protein. This enzyme is destroyed if it is heated, so when using pineapple juice for the purpose of tenderizing boots, the juice must be fresh. (Any previously cooked or canned pineapple juice has no effect on tenderization.)

Hope this helps you to impress your friends with melt in the mouth boot dishes in the future.

Heard it on the radio in the car this morning so I shall assume it's nationwide :smiley:

Heated.

I hope it's better than the last lot of vacuum-packed beef. Their counter meat is generally very good, but the last vacuum-packed was as tough as old boots!

You been watching Saint Jamie of Oliver ?

Chop it up & put in the slow cooker or casserole with onions & carrots for 1/2 a day, that cures it ! ! ! ! Kidney will cost more than the beef ? ? ?

Use a meat thermometer .. Get to 65C take it out , let it rest (covered with foil) .if it's still tough , the cow died of old age .

Online too now?

Any lamb anywhere for 4.00 kg?