AboutEnrique Torres Expertise How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems.
Experience My company has been deveploping studies in meat cooking since 2000, my expertise is based on the last studies in meat histology changes related to cooking process and recipes. My expertise is focused on juciness, tenderness and yield increasing.
Education/Credentials La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
Question I have purchased the above today and instead of barbacuing them I
would like to try cutting them up into about 1 1/2 inch cubes,
browning them in some olive oil and then cooking them at 300 in my
"never fail" pot, covered, for about 2 hours, and hopefully they will turn out nice and tender just like beef short ribs. I would
have bought beef short ribs, however, they are so fatty and my
husband has had open-heart surgery and I'm trying to keep his diet
as fat-free as possible. I realize that beef tenderloin steaks are a very good cut to barbacue, but was wondering if they would
turn out more tender by cooking them this way. I appreciate so
much your time in answering this question for me. Also, if I were
to cook them in the pot covered, what would you suggest I add as a
liquid so that they don't burn & the liquid would help to keep them moist.
Answer Phyllis:
Just cook the cubes in the olive oil, don't use oven or any other system , this could dry a lot the beef and causes you lost a lot of time.
Please, take your beef, cut in cubes, add garlic, some onion cubes, no salt (your husband's diet!), cook them using olive oil, serve and enjoy with some abundant salad!
