Next best thing to a Tenderloin Roast

[fishpoopoo]

Serving Size : 30 Preparation Time :3:00
Categories : Ethnic Dog
Philippines

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 kg dog meat -- * see note
1 1/2 cups vinegar
60 peppercorns -- crushed
6 tablespoons salt
12 cloves garlic -- crushed
1/2 cup cooking oil
6 cups onion -- sliced
3 cups tomato sauce
10 cups boiling water
6 cups red pepper -- cut into strips
6 pieces bay leaf
1 teaspoon tabasco sauce
1 1/2 cups liver spread -- ** see note
1 whole fresh pineapple -- cut 1/2 inch thick

1. First, kill a medium sized dog, then burn off the fur over a hot fire.

2. Carefully remove the skin while still warm and set aside for later (may be
used in other recpies)

3. Cut meat into 1" cubes. Marinade meat in mixture of vinegar,
peppercorn, salt and garlic for 2 hours.

4. Fry meat in oil using a large wok over an open fire, then add onions and
chopped pineapple and suate until tender.

5. Pour in tomato sauce and boiling water, add green peper, bay leaf and
tobasco.

6. Cover and simmer over warm coals until meat is tender. Blend in liver spread
and cook for additional 5-7 minutes.

* you can substiture lamb for dog. The taste is similar, but not as pungent.

** smooth liver pate will do as well.

[Saltheart]

Beef rib Roast. Pork crown roast , rack of lamb. All cheaper than tenderloin and all excellent eating and very fancy to look at when served.

[HighTide]

Originally Posted by ptmike

Hate to sound like and advertisement, but if you are going to Quincy for Previte's, take a look at the Hilltop Steak House. It's right on the highway and the prices are great. They own from the stockyards up to the restaurant and have a Butcher Shop there (check out there website for specials). If you know how to pick meat you can get restaurant quality. If I remember, the last time I looked whole filets were somewhere around 8.99/lb - and they'll cut and dress at no charge. I'm partial to the NY sirloins (3.99 this week) but the rib roast is a good bet.

I'm at Hilltop alot and I like their stuff, the NY sirloins kick ass - I'm just looking to broaden the spectrum a little bit.

[BW from AZ]

Seared a brisket a cupla months ago when it was on sale. wife took it out of the freezer and put it in the crock pot this am. just put our bbq mix on it. smells great. cant wait for dinner.

[Slammer223]

We were going to do the standard standing rib roast for Xmas.My brother came up with the idea of grilling steaks instead.1/3 the cost,came out pissa.

[spence]

Originally Posted by Slammer223

We were going to do the standard standing rib roast for Xmas.My brother came up with the idea of grilling steaks instead.1/3 the cost,came out pissa.

The thing I've found with a bone in rib roast is that it's got to be the upper end of choice or (if you've got $$$) prime beef.

There's just not subtle marbeling in an average cut to really get that butter like texture.

-spence