Read about this someplace and decided to try it. Its a small beef roast, about 1.5 to 2 pounds, that is boiled in a liquid that consists of half vinegar and half water. Some other seasonings can be added if you desire. Just put the meat in a pot that is deep enough to cover the roast completely with the liquid. Just boil at a slow boil until the liquid is most gone. It will be completely cooked, and it is said to last without refrigeration. One individual sent some to a test lab, and it was 15 days before harmful bacteria started to grow on it. I'm here to tell you that it will never last for 15 days. Its GOOD! You can experiment with different kinds of vinegar to change the taste. Makes GREAT sandwiches on home made bread! Megwetch, Sinnanatha
I have made vinegar beef a few times and it is good. It last with out refrigeration and you can eat it cold.
When I make mine I use unfiltered organic cider vinegar. Depending on your local water I would use filtered water unless you like chlorine beef. I do about 70% vinegar 30 % water. Four or five cloves of garlic added while it is cooking doesn't hurt either.
Sounds good. Think I gotta try that. Wont drink or cook with the city water here. That stuff aint fit ta wash yer dogs blanket with.
Voy
Hmmm.... I generally season simmered beef with bay leaf, pepper corn, salt, garlic. Have never tried cooking with vinegar before. The cow should be ready to pick up from butcher this week. Will do one of the pot roasts.
Ilike to add Cavenders Greek Seasoning to much of my cooking.
Voy
Quote from: chuck w. on October 13, 2009, 07:45:14 PM
Hmmm.... I generally season simmered beef with bay leaf, pepper corn, salt, garlic. Have never tried cooking with vinegar before. The cow should be ready to pick up from butcher this week. Will do one of the pot roasts.
Remember this is not a traditional roast I am making. The use of vinegar is to preserve the meat with out refrigeration.
I do not cook it the time I would a roast. I cook just until done then remove it from the heat. You dont want to cook it so long that it falls apart.
When you boil till the liquid is gone, is that pot covered or uncovered?
My wife just stopped by and asked me why I would ask such a stupid question...........(She's gone now)....Quick: covered/uncovered? hdslp
I boil with the lid on only until the beef is fully cooked
Thanks Russ.
I think I will try it with cabbage.
Thanks for the info. Have some on right now. I added some turnips, carrots, onions and of course plenty of garlic cloves. Spices and some bay leaves. Smells great and the wife didn't have to cook tonight. ;D
Chuckwagon
When I was a school cook, we added a bit of vinegar to the stew meat as a tenderizer.
can you fry the beef after its been boiled, I think it whould make a great rondy food make it before and eat it all weekend dntn
Had a fine meal of boiled beef last night. Very tender and flavorful. I think this would make excellent camp food. It can be prepared over a fire in a dutch oven. Just remeber to oil the pot after cooking with the vinegar, it can remove the seasoning of the iron. Mouse you are absolutely correct as always. Vinegar,being an acid, is a tenderizer and will allow the most inexpensive cuts or old critter to come out tender and delish.
Chuckwagon.
Quote from: NW Wildman on November 14, 2009, 08:39:17 AM
can you fry the beef after its been boiled, I think it whould make a great rondy food make it before and eat it all weekend dntn
That is what the method is for . Presevation of beef for use at a latter time.
Once it is preserved you can use it as you would any othe piece of beef. I have fried it in bacon grease before and it is quite good.
Quote from: Julius on November 17, 2009, 07:58:03 PM
Quote from: NW Wildman on November 14, 2009, 08:39:17 AM
can you fry the beef after its been boiled, I think it whould make a great rondy food make it before and eat it all weekend dntn
That is what the method is for . Presevation of beef for use at a latter time.
Once it is preserved you can use it as you would any othe piece of beef. I have fried it in bacon grease before and it is quite good.
thakyou I cant wait to try it
Alright , you guys got my curiosity going, will have to try it too. Never hurts to try new ideas, never know what new things you will discover.
Well, I tried it with venison today and it worked out just as well as the beef. You need to watch it a little closer cuz it tends to fall apart easier than the beef. Still just as good!! Sinnanatha
I would recommends this to all that have folks or family that don't "like game meat". You can even sneak some "weird" veggies like "Turnips" in and it will all be gone before you look for it for your lunch the next day. I made this a week or so ago and couldn't find the left overs cause my wife took some of the left overs to work and then the next day she took the rest. I was lookin for it on day 2 and none to be found. The staff at the office had some tastes of it on post cookin day 1 and asked if there was any more that she could bring and there went my lunch. A great way to make meat tasty that is some what old school don't know if it is traditional in the 1800's but should be close. Vinegar may not be aboundant but would be available. Can make it out o any ole fruit.
Chuckwagon
I gotta tell you guys...I think this one is a winner. I am gnawing on a slice of this stuff right now......and the drool is running down my chin. LOL! I did up three different batches of meat with three different kinds of vinegar....and the apple vinegar wins! Sliced thin on a french roll, with a little cheddar cheese, aus jus, pickles and horseradish mustard.......I am SO taking some of this to Michigan with me. strpot
Quote from: hrayton on July 14, 2010, 12:54:28 AM
I gotta tell you guys...I think this one is a winner. I am gnawing on a slice of this stuff right now......and the drool is running down my chin. LOL! I did up three different batches of meat with three different kinds of vinegar....and the apple vinegar wins! Sliced thin on a french roll, with a little cheddar cheese, aus jus, pickles and horseradish mustard.......I am SO taking some of this to Michigan with me. strpot
This will last for several days with out refrigeration. If you get the bacon I recomended fry some thin slices in the grease.
This sounds like an awesome trekking food! The acids in the vinegar keep the bacteria at bay while the meet can be just wrapped in a cloth. Excellent info, thanks!
Sitting here reading this one has made me really think about going and making a special trip to the butcher to get me some meat and try it. Thanks for the info another one to add to my outdoor cooking notebook I keep and will definitely have to try it
Talked to the cook at the middle school, and she said they do this all the time, so the less than choice cuts of meat supplied by the govt. will be sort of tasty for the kiddies school lunch. Megwetch, Sinnanatha
I was wondering about venison instead of beef.Thanks for the answer.Gonna try venison.Like someone said great for treekin.Griz thmbsup
I know its been a while since the original post. The other day I had some awesome barbeque ribs, so I asked how to fix them. Lo and behold, one of the things that is part of the prep is an overnight soak in vinegar and spices! The ribs just fell off the bones! I'm thinking that virtually all my red meat will get an overnight soak in apple squeezins'.
Many of the pre packaged marinades call for the mix, oil , water and vinegar. it is a natural tenderizer as is mustard, any thing acidic. Lime, orange and citrus is also an acid with good flavor. Not to forgot my old time favorite BEER! Just my to cents worth.
reading this made me hungry. I will give it a try.
So, according to my niece in Virginia, you soak the ribs in a 50/50 mixture of vinegar and water overnite, with desired spices added, cook long and slow, then finish on the bar-be or grill. Ours are slow cooking right now and I will report back after the feast.
thmbsup thmbsup Tried it this past wk it was great,the older it got during the wk the taster it was.Next time i'll add more spices.That was with beef.Gonna try a venison roast next.Griz
OK what did I do wrong? I mixed 70%viniger and 30% water added enough to cover the roast about an inch and a half and boiled it untill it was almost gone it tastes so strong like viniger that you can't hardly eat it, I like the idea of being able to keep it without refrigeration for several days just need to know if I did it wrong. Duane
Sinnanatha states 50% water & 50% vinegar.
I had enough water in the pot to cover the meat to start with. It was just hot enough to keep a very slow boil, and when the liquid was gone, it was done. You can spice it up any way you want. I have used some of the fancy vinegar from the gourmet sections of the grocery store, and I have used the cheapest I could find, with not much difference. It all depends on your personal taste.
I know this is old topic, but I just found it. rdfce That's how we did the tongue of what ever beef, we killed!! Great delicacy.
After cooking you have to cool the tongue and skin it and slice it. We put enough vinegar/water to have enough to cover after
cooking and used regular pickling spice in the boil and lots of black pepper. &) While every thing is cool be sure to skim the grease.
Then set it on the counter in a crock bowl covered with a towel. Maw said it was to keep the flys off, but I never saw a fly on vinegar!
Don't know how long it will go without spoiling, but it never lasted over a couple days at our house!! :applause:
sweed dntn