boiled beef

[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 

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

[bull frog]

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.

[Sinnanatha]

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

[chuckwagonRN]

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

[hrayton]

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. 

[russ]

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. 

This will last for several days with out refrigeration. If you get the bacon I recomended fry some thin slices in the grease.

[Ranger]

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!

[Dixie Doll]

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

[Sinnanatha]

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

[n.y griz]

I was wondering about venison instead of beef.Thanks for the answer.Gonna try venison.Like someone said great for treekin.Griz

[Sinnanatha]

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'.

[Bulldog lady]

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.

[texasranger]

reading this made me hungry. I will give it a try.

[Sinnanatha]

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.

[n.y griz]

  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