Originally posted by KRB
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I'd throw some cumin and a little cayenne in there also.... -
A simple way to cook tough meat of any kind is braise it. Braise means to cook slowing in a liquid. I like to take cutlets and simmer for an hour or so (or more - the idea is to simmer until they are fork tender) in beef stock (add in a cup or two of dry red wine if you want). Spice it with salt, pepper and a little garlic powder to taste. Add some sliced onions and continue simmering until they turn translucent. Viola - Salisbury steak. Substitute chopped tomatos and little tomato sauce for the onions and you have something close to Swiss steak.Comment
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