Poor quality meat (red wine, beer, crock pot, best)

[Mikala43]

I bought some tri-tips from the commissary, and like all their meat, it is very poor quality (labeled as Choice, but it is gross).

It's chewing and not meaty tasting.

Do you think I can slice it up and needle it and make something like bulgogi with it? Other recommendations for how to make this palatable?

[Hedgehog_Mom]

Do you have a pressure cooker? That's a good way to make tough meat palatable. Otherwise, maybe the crock pot would work, but that always seems like the meat loses its structure.

[evening sun]

I would soak it in either beer or red wine & make a stew.

[Dirt Grinder]

Tri tip is a tricky cut of meat to get right. Low-and-slow cooking tends to dry it out, as the meat is very lean. The best results are usually high heat and a quick cook, then rest and slice against the grain.

I suppose you could slice it thin and velvet the slices, as is done for beef stir-fry.

[Mikala43]

Originally Posted by Dirt Grinder

Tri tip is a tricky cut of meat to get right. Low-and-slow cooking tends to dry it out, as the meat is very lean. The best results are usually high heat and a quick cook, then rest and slice against the grain.

I suppose you could slice it thin and velvet the slices, as is done for beef stir-fry.

Yeah, that's why I was thinking of bulgogi.... I never heard of velveting!!!!! Guess I know what I'm going to do now.... Thanks DG!

[evening sun]

I make a tri tip pot roast, crock pot, & it always comes out well, of course the tri tip here, normally has some fat on it too, not sure about other parts of the country.

[picklejuice]

Spice and pound it to death; then slice it and sautee it to use in wraps.

[Dirt Grinder]

Originally Posted by evening sun

I make a tri tip pot roast, crock pot, & it always comes out well, of course the tri tip here, normally has some fat on it too, not sure about other parts of the country.

Yep, tri tip is sold with or without the fat cap. I suppose it just depends on the butcher.

[Mikala43]

Originally Posted by Dirt Grinder

Yep, tri tip is sold with or without the fat cap. I suppose it just depends on the butcher.

This is without. I think it needs to be thoroughly abused before cooking to make it palatable.

[Dirt Grinder]

Originally Posted by Mikala43

This is without. I think it needs to be thoroughly abused before cooking to make it palatable.

I think you'll be quite surprised if you try the velveting technique. At least on a small portion to try it out.