What to do with 4kg of salmon cut (beef)?!

mmmsnow

My mum works in the meat trade and for Christmas this year, she's given me what seems like half a cow.

There's only two of us so I'm wondering what to do with it all. My mum usually cooks it in her slow cooker and then slices it thinly for cooked meat or to use with gravy.

Anyway, I have a very small SC (1.5l, since there's only two of us) and I don't like the idea of using the full amount one way (if that makes sense).

As well as roasting or cooking in the SC, what can I do with this massive amount of meat?

I was hoping to use it in stir fry or stew it or curry it but my mum says no.

sonastin

why does your mum say no? sounds like a good idea to me...

peachyprice

Salmon cut is similar to silverside, and TBH, there's not alot else you can do with it besides slowcook or roast that will be edible.

Roasting is a bit hit and miss, if you do, only do it for around 20-25 mins per 400g + 20 mins at 180c and wrap it in foil as soon as you take it out of the oven for half an hour at least. It's best cooked rare to medium as it will be very dry if well done.

You can't use it in stiry fries as it will just go tough when you fry it, you might get away with curry/stew in the SC if you don't fry it first but there's no fat in it to keep it tender, it really is best to use it in recipes where you use it whole.

rachbc

I'd dice some and freeze for stews/ braising. Silverside is lean and needs long slow cooking so not really good fro frying etc

adouglasmhor

If you roast use a roasting bag, and the timings above. I wonder how it would work in a beef wellington?