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Reply to "What cut of meat for what purpose? "
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[quote=Anonymous]I tend to buy cheaper roasts (chuck, shoulder) and throw them in the crock pot for a melt-in-your-mouth pot roast dish with potatoes, carrots, onions and a mix of tomato sauce and beef/onion broth. For a nice cut of beef (rib roast), I cook it in the oven till medium rare, crusting it with herbs and garlic. Smaller steaks, I marinate in the TJs soyaki sauce or a balsamic vinegar marinade and throw on the grill. For BSCBs, I either pour marinade over them and bake, or if i have more time, I toss in flour and saute on the stove with lemon, chicken broth, white wine, mushrooms and shallots. [/quote]
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