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Reply to "Help me salvage this chuck roast "
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[quote=Anonymous][quote=Anonymous]I was going to say, if you don't think it's a flavor clash, chili is a classic rescue for tough dead beef situations. I haven't read the Alton Brown thing. But to your question of subbing for meat juice, I would think you can always sub stock -- beef if you have it, chicken if you don't. (And homemade if you have it, store-bought if you dont.) Or, if I were making chili, I'd just use beer. [/quote] Oh chili is a really good idea, but I've only ever made it with ground beef/ground turkey (and I make that often and well). This looks like a good day for chili too. Well, any day is really, but especially gray days. I'm going to see what I can find for steak chili recipes. I think the flavor would work out and give it a nice smokiness (I hope). Thanks PP![/quote]
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