pot roast question

[Guest guest]

I have never made the NT pot roast recipe but I have a nice roast that I'm

going to make this week. The recipe calls for buttermilk to marinade, but

I'm overflowing with yogurt right now. Do you think I could use yogurt with

similar results?

Who's made the NT pot roast before and how did it come out? I ask because

grass fed beef/buffalo is so darned expensive that we don't buy a lot of it

and it's often tough. And to tell you the truth I'm not big on the flavor

of meat to begin with so that's another reason we don't eat a lot of it. I

just don't want another tough piece of bland meat so I'll take all the

pointers I can get. And I'm a good cook generally LOL -- ask Piimaman

Thanks

Carina (lurking and rarely posting for over a year now)

Digest Number 1720

[Guest guest]

>Who's made the NT pot roast before and how did it come out? I ask because

>grass fed beef/buffalo is so darned expensive that we don't buy a lot of it

>and it's often tough. And to tell you the truth I'm not big on the flavor

>of meat to begin with so that's another reason we don't eat a lot of it. I

>just don't want another tough piece of bland meat so I'll take all the

>pointers I can get. And I'm a good cook generally LOL -- ask Piimaman

When I've made roasts in general, I use a crock pot ... it is the ONLY time

I use it, but if they cook a long time they are always better. Also if you

add a bit of Worcestershire (which may or may not be NT compatible,

I'm not sure) it makes a huge difference. I have not used the wine

soak, because one person here has problems when meat soaks in

wine or vinegar ... but not kimchi or kefir. She says it acts like when she

eats MSG, and MSG may in fact be a side-product of such soaks, which

may be why they taste good!

As for soaking in buttermilk ... I'm soaking some tough beef in kefir

as we speak, I'm going to cook it as soon as I get a head of cabbage.

I'll let you know how it comes out. A kefir soak REALLY makes good

jerky, and it very much tenderizes the meat. My soaked meat

right now looks a lot like corned beef.

-- Heidi

[Guest guest]

Hi Heidi,

I have cooked a beef pot roast the NT buttermilk soaked way. It was

tender and delicious. I do remember I soaked it an extra couple of

days than required by the recipe. This may have made it even more

tender and flavorful.

You could add whatever spices and herbs you like to the buttermilk

and see if that would zip up the taste to your satisfaction.

I have also cooked buffalo meat in the crock pot for a full day and

had it turn out very tender.

Let us know how yours turns out.

Happy eating,

Sheila

>

> >Who's made the NT pot roast before and how did it come out? I ask

because

> >grass fed beef/buffalo is so darned expensive that we don't buy a

lot of it

> >and it's often tough. And to tell you the truth I'm not big on

the flavor

> >of meat to begin with so that's another reason we don't eat a lot

of it. I

> >just don't want another tough piece of bland meat so I'll take all

the

> >pointers I can get. And I'm a good cook generally LOL -- ask

Piimaman

>

> When I've made roasts in general, I use a crock pot ... it is the

ONLY time

> I use it, but if they cook a long time they are always better. Also

if you

> add a bit of Worcestershire (which may or may not be NT compatible,

> I'm not sure) it makes a huge difference. I have not used the wine

> soak, because one person here has problems when meat soaks in

> wine or vinegar ... but not kimchi or kefir. She says it acts like

when she

> eats MSG, and MSG may in fact be a side-product of such soaks, which

> may be why they taste good!

>

> As for soaking in buttermilk ... I'm soaking some tough beef in

kefir

> as we speak, I'm going to cook it as soon as I get a head of

cabbage.

> I'll let you know how it comes out. A kefir soak REALLY makes good

> jerky, and it very much tenderizes the meat. My soaked meat

> right now looks a lot like corned beef.

>

> -- Heidi