boiled beef

[Sinnanatha]

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

[russ]

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.

[voyageur1688]

  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

[chuck w.]

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.

[voyageur1688]

  Ilike to add Cavenders Greek Seasoning to much of my cooking.
Voy

[russ]

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.

[Don]

When you boil till the liquid is gone, is that pot covered or uncovered?

[Don]

My wife just stopped by and asked me why I would ask such a stupid question...........(She's gone now)....Quick:  covered/uncovered?         

[russ]

I boil with the lid on only until the beef is fully cooked

[Don]

Thanks Russ.
I think I will try it with cabbage.

[chuckwagonRN]

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.
Chuckwagon

[mouse]

When I was a school cook, we added a bit of vinegar to the stew meat as a tenderizer.

[NW Wildman]

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 

[chuckwagonRN]

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.

[russ]

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 

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.