Food - Drink
The Trick For Making The Most Out Of A Cheap Cut Of Roast Beef
Cuts for a delicious roast beef can be expensive thanks to recent rising costs, forcing many to resort to cheaper cuts, which are often leaner and can result in disappointing texture, flavor, or both. However, there are ways to ensure you get an optimal outcome with cheap cuts of roast beef with some prep work and an inexpensive gadget.
Salting the meat and letting it sit in the fridge for 24 hours is one prep method you can use with cheaper cuts. According to Everyday Cheapskate, allowing the salt to penetrate the meat for this period helps break down the proteins and improve the texture — this method is what The Washington Post calls "dry brining."
Another trick that transforms a cheaper cut into tender perfection is monitoring the meat’s temperature by inserting a meat thermometer into the thickest part of the meat. A thermometer gives you a baseline to work in time to allow the meat to rest, which can be pivotal to ensuring its optimal texture, tenderness, and flavor.