I enjoy a filet or bone-in ribeye as much as anyone else. However, that is not the extent of my gustatory experience.Ladies and Gentlemen, we have a S N O B! LOL
So am I, but I love me some southern food every now and then. (no Spam though)
An individual's experience with food is unique. Many may consume the same types of food, but each has his own experience. Some of us were poor as children, some were not. Some have no idea what pigs feet taste like. Some very famous NYC Italian eateries have specialties with braised oxtail and items like beef ragu which is made with chuck. Others may have no choice if they want to experience some meat, pigs feet may sound good if you eat eggs, white rice and boiled plantains 5 days a week.
I’ve never had spam or pigs feet, and I don’t know what chitterlings are. I do love a properly cooked steak pizziola made with a thick chuck steak. I remember years back I was making sancocho and we went to buy meat. Mr AE was shocked at the price of oxtails, it was a poor-man’s dish when he was young in DR. Never had it growing up, but I made it a time or two. Meh.
There are so many techniques based upon poor people having to make the worst cuts of meat appetizing that it's silly to try and deny it.
Marinating, stewing, etc... Many recipes for cheaper, tougher cuts of meat are as tasty or even better than many of the results from using more expensive cuts with poor technique. French cuisine comes to mind and Dominican cookbooks are chock-full of such recipes.
Chuck absolute the tastiest beef cut. for all kinds of stews, braises✅ Beef ragu..yea
But now I remember having a delicious oxtail soup in hacienda restaurant in Mexico City.
No poor man's meat these days.. Everything is sticker shock.
I saw one of those carne 7's in Janet's yesterday, so I thought I'd give it a try. Cooked it the way you said. Shoe leather tough like any other cut I've bought. Also, that doesn't look like any chuck steak I've ever bought in the US(?).
to be honest you don't know if it was frozen a while and they thawed it out. it's not they're practicing six sigma quality there. It doesn't look like chuck because it's a thin slice as opposed to a roast cut. In the US, most supermarket chuck roasts are boneless as well. Other than that, idk. I never cook mine the same day, I leave it on a plate in the fridge uncovered a few days with sea salt. then wash, bring to room temp and sear in cast iron. In Janet's they do have a criolla cut of strip and sirloin sometimes which are infinitely more tender just because of the nature of the muscle
It might have been frozen(?). I wasn't exactly a thin cut though - about the same as a sirloin cut there. The sirloins I've bought there are tough, too.
Well when you're in Cabrera stop by we'll cook up a few. I show you my technique. And we can eat steak! Enter my Tim the tool man Taylor voice...
