Cycle 15 - Item 87
1 (Mon) April 2024
Beef Stew
3.0
by me
at home
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
With the head of the tenderloin, leftover from yesterday's roast (see 15.086 Roast Chateaubriand), along with bits and pieces of vegetables in the fridge.
Alas, the meat was undercooked/overcooked. Not very experienced in working with tenderloin, but I suspect that the meat is at its best when cooked to medium rare, then gets tough/dry at well done, but after prolonged cooking breaks down and gets tender again. Here, I didn't cook it long enough to break down, so it was kinda tough/dry, but generally okay when drowned in the broth.
(See also GLOBAL FOOD GLOSSARY)
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