Pickings were slim in the Senior Meat department, but this caught my eye.

How should I prepare "beef for Carne Asada"?

In article >,
wrote:

> Pickings were slim in the Senior Meat department, but this caught my eye.
>
> How should I prepare "beef for Carne Asada"?

Marinate it in a citrus based marinade and then grill it. I assume it's
already thinly sliced.

> wrote:
> Pickings were slim in the Senior Meat department, but this caught my eye.
>
> How should I prepare "beef for Carne Asada"?

Get a nice cheap gristly cut of meat and cut it against the grain!

On Thursday, December 11, 2014 7:06:06 PM UTC-5, wrote:
> Pickings were slim in the Senior Meat department, but this caught my eye.
>
> How should I prepare "beef for Carne Asada"?

I usually turn it into beef Stroganoff. Season it, quick fry to just slightly undercooked, then remove and make a pan sauce with mushrooms and peppers and white wine. After that cooks down a bit, add the meat back in with sour cream and stir after removing from the heat. Serve over noodles of some sort.

Bill Ranck
Blacksburg, VA

On Friday, December 12, 2014 5:20:24 PM UTC-8, Don Martinich wrote:
> In article >,
> wrote:
>
> > Pickings were slim in the Senior Meat department, but this caught my eye.
> >
> > How should I prepare "beef for Carne Asada"?
>
> Marinate it in a citrus based marinade and then grill it. I assume it's
> already thinly sliced.

That is what I did, then broiled it. But I broiled it too long.

On Saturday, December 13, 2014 6:40:20 PM UTC-8, wrote:
> On Friday, December 12, 2014 5:20:24 PM UTC-8, Don Martinich wrote:
> > In article >,
> > wrote:
> >
> > > Pickings were slim in the Senior Meat department, but this caught my eye.
> > >
> > > How should I prepare "beef for Carne Asada"?
> >
> > Marinate it in a citrus based marinade and then grill it. I assume it's
> > already thinly sliced.
>
> That is what I did, then broiled it. But I broiled it too long.

Dang, I wanted to thank everybody who responded. I tried Don's suggestion.

On Thu, 11 Dec 2014 16:05:58 -0800 (PST),
wrote:

> Pickings were slim in the Senior Meat department, but this caught my eye.
>
> How should I prepare "beef for Carne Asada"?

So... what did you do?

--
A kitchen without a cook is just a room