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Old 01-04-2012, 07:43 PM   #11
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Quote:
Originally Posted by Addie View Post
Not knowing what cut of meat the cubes came from you need to braise them in some sort of liquid. Definitely if there is not fat on them.
Isn't it what I said? "add water"...
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Old 01-04-2012, 07:48 PM   #12
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Paint dots on them with Kitchen Bouquet and start a crap game.
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Old 01-04-2012, 10:44 PM   #13
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lol, s.l.o.b.

my first thought was souvlaki. souvlaki is another term for kebab made with all meat.

marinate the cubes in garlic, oregano, lemon, s&p, sugar, and olive oil. if you like lamb and happened to have saved it, add the fat from frenched lamb chops or a lamb roast to inject another level of flavour. it will tastes somewhere between lamb and beef, and is much cheaper than all lamb.

skewer cubes and charcoal grill until medium rare to medium.

serve with a grilled pita and salad of greens, tomatoes, cukes, onions, green peppers, feta cheese, and kalamata olives dressed in evoo and red wine vinegar.
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Old 01-05-2012, 10:53 AM   #14
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They don't have to remain as cubes. You can lay them out on your cutting board and beat the snot out of them until they are flattened, dredge in flour, brown in olive oil, add onions, garlic, canned tomatoes, seasonings of your choice, and simmer it all up for a tomato sauce. Toss in your favorite hot, cooked pasta and there you go.
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Old 01-05-2012, 11:32 AM   #15
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Thanks guys, I ended up doing a combination of things. I pan seared about a pound of seasoned cubes for lunches today, and then I used the remaining two pounds to make a big pot of beef stew, so dinner is done tonight too! Thanks so much for all the responses!
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