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sped
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 Wed, Apr 27 2016, 6:05 pm
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I defrosted the wrong meat for Y'T- #8 in Israel (my list says mock tender/shoulder calachel) instead of #6 (London Broil). Can I prepare it the same way? If not, what should I do?
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ra_mom
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Wed, Apr 27 2016, 6:07 pm
| sped wrote: | | I defrosted the wrong meat for Y'T- #8 in Israel (my list says mock tender/shoulder calachel) instead of #6 (London Broil). Can I prepare it the same way? If not, what should I do? |
It's a lean tough meat and needs low and slow with liquid.
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sped
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Wed, Apr 27 2016, 6:18 pm
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How long is that? Is 2-3 hours with water, vinegar and ketchup (plus more flavoring) enough liquid?
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ra_mom
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Wed, Apr 27 2016, 6:52 pm
| sped wrote: | | How long is that? Is 2-3 hours with water, vinegar and ketchup (plus more flavoring) enough liquid? |
Would come out more moist on stove top. About 40 minutes per pound in a pot if you're still going to cool overnight, then slice and reheat for a while on the blech before the meal where it will further tenderize in the liquid.
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sped
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Wed, Apr 27 2016, 8:25 pm
Thanks! I don't have an oven so it needs to be on the stove. Is it better not to cook too long?
Thanks so much for the advice!
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