Giant hunks of beef

[RosieTR]

Any suggestions? MIL "gifted" us some giant hunks of beef. Apparently BIL had given her these or stored them at her house but then didn't want them back or some such. They are from U of Wyo so I think decent quality-at least, not feedlot stuff. But the hunks are like giant, thick-cut steaks: think like 1.5 ft long and maybe 2-2.5 inches thick...I have not seen a cut like this before, as usually if it's a large hunk it's like a prime rib roast or something. The thing will not fit in the slow cooker but my default for mystery cuts of red meat is that. We have a potluck next week so I'm hoping to cook one of them for that since it'd be a bit much for me and DH to finish by ourselves, though I can certainly get creative with leftovers. Do you think I can just cover this in a large roasting pan in a low oven (say 300F) for several hours? Maybe with a little liquid, like soy sauce and/or red wine? Any suggestions for serving? If pressed, DH probably has a saw somewhere that could get through it, but it's kind of blechy to think of cutting raw meat with a saw used for wood....

[Tiam]

Just wonderin'. Why would anyone put steak in a slow cooker. Slice those babies up.

[CathyA]

Just cut them up into more usable portions. I would cook them low and slow.....which is what a slow-cooker does. But I have a Le Cruset pot which holds in the moisture too and is great.
There's no reason you couldn't cut them into smaller chunks and fit what you can into your slow-cooker. Just make sure they're not something like tenderloins.....which don't have much fat.
If you do end up cooking it in your oven, make sure your cover for it (foil) is very tight, to hold in moisture.

It would probably also be good for barbecue sandwiches. After you cook it, shred it and cook it a bit longer with onion and bbq sauce.

From the U of Wyoming? Make sure they weren't experimental Frankenbeefs.........haha

Bon Appetit!

[razz]

When I bring meat home, I precook and then freeze in the portions that I want. Simply defrost, divide in pieces sized for your oven, cook slowly at 300 and then cut up the cooked beef. You can make all kinds of dishes afterwards.

[RosieTR]

Tiam, it's labeled "bone roast". And yes, Razz, when we get a cow share I get them to slice the pieces up small so it's manageable. This was given to us by my MIL. We put it in the fridge today to start defrosting; we'll see how big the bone is and whether we can slice it up. Otherwise I'm not sure....

[CathyA]

You can still slice it off the bone. It doesn't have to stay in nicely cut pieces.......especially if you're going to slow-cook it. Let us know how it turns out!
Oh.....and it might be easier to cut when its still a bit frozen. If you're going to only use part of it, you could put the still-fairly-frozen part back into the freezer. Since you're probably going to slow cook it all eventually, it won't matter if it toughens up a bit, from thawing and re-freezing.