In store at WATFORD. Vacuum Packed roasting joints @ £3-97kg. Can't see them online. Got a unit stacked full by butchers counter. Various size joints. Seem like cheap beef to me. Even if you chop it up for a casserole ? Also had the Turkey Leg 750g ( weight over 1kg) @ £1-50 pack.
Top comments
aajax42 to LesD
1 Dec 164#4
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.
All comments (21)
BuzzDuraband
1 Dec 16#1
Heard it on the radio in the car this morning so I shall assume it's nationwide :smiley:
Heated.
LesD
1 Dec 161#2
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!
twinkle to LesD
1 Dec 161#3
I agree...although the lamb last week was delicious. The beef from last time we cooked slowly and it wasn't too bad.
Failing that there's always the dog (to feed it to I mean...not to eat)
aajax42 to LesD
1 Dec 164#4
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.
plodging
1 Dec 16#5
You been watching Saint Jamie of Oliver ?
222jimbo
1 Dec 16#6
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 ? ? ?
plodging
1 Dec 161#7
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 .
leg of.lamb just been posted half price on hot UK deals
ronaldmacdonald
1 Dec 16#11
Nom nom, antibiotics not nom, steroids, nom nom - food of kings this.
yrreb88 to ronaldmacdonald
1 Dec 161#12
Nothing wrong with this food, just because it's on offer doesn't mean the quality changes. :smiley: As an aside, steroids are illegal in the UK and due to a withdrawal period, it's unlikely that there's even trace amounts of antibiotics in this.
dguest74 to ronaldmacdonald
2 Dec 16#18
£5 for leg of lamb -Tesco
custommade07
1 Dec 16#13
Limit four per customer... Time to stock up!
LesD
1 Dec 16#14
Did anyone get any today? Price not updated at Sheldon so couldn't sell it!
twinkle to LesD
1 Dec 16#16
I got a couple in Leigh today
mk8
1 Dec 16#15
What is a roasting joint anyway. Seems a vague term for an unspecified part of the cow. Annoys me when all the supermarkets use these terms rather than the actual specific cut. Braising steak, stewing steak etc. They can all be a number of different cuts.
djp2k8
1 Dec 16#17
Are least there is more beef in this then the new £5 notes!
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Opening post
Top comments
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.
All comments (21)
Heated.
Failing that there's always the dog (to feed it to I mean...not to eat)
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.