Anyone have any good recipes for tough meat?

with noodles?Anyone have any good recipes for tough meat?
I would also think that they perhaps tenderize these meats and hammer them to soften them. Also boiling them in soups may help.





I would avoid those kinds of meats in the U.S. though, as they may not all be legal.Anyone have any good recipes for tough meat?
ako marmi!!!!bwaahhahahaha


go to my house!!^_^
Eskimos, or native arctic ';people'; consume whale fat or blubber. Try the ';swiss Steak'; method for tough meat. Sear, cover in canned tomatoes, cook on low!
long long cooking times.


if you simmer the meats in a slow cooker, the collagen in the dissolves muscles turn into a gelatin. If you ever eaten pulled pork, the concept is the same. Slow cook for 8 hours on about 160 degrees.





and p.s. say no to whale.
cook it slowly for a long time in a crock pot
pound it on both sides
LONDON BROIL


Servings: 8 (5 1/2 oz. each)





4 lbs (2 large) flank steaks


FOR THE MARINADE (makes about 5 1/2 cups):


16 oz (2 cups) salad oil


8 oz (1 cup) soy sauce


8 oz (1 cup) Worcestershire sauce


1 cup brown sugar


1/2 cup sesame seeds


1 tsp garlic powder


1 tsp. ground ginger


1/4 tsp dry mustard





MARINADE INSTRUCTIONS:


Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade





COOKING INSTRUCTIONS:


Preheat grill to 360 degrees F for 1/2 hour.





Drain marinade from meat. Reserve marinade up to two weeks if needed.





Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.





Transfer the steak to a cutting board and let rest for 5 minutes.





Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.
marinades.
Actually, Native Alaskans you call Eskimos prefer to be known as ';Inuits'; and they use most all of the whale..not just the blubber. One favorite is to marinate the whale meat in its own blood for several weeks before eating it. Whale is eaten w/out being cooked for the most part..cold little cuttings of muktuk w/salt and pepper...and yes it is chewy. Most popular though seems to be to fry the little pieces then eat them w/hienz 57 or A1 steak sauces. YUM!
Norwegian's also eat whale meat. One recipe involves beating of whale steaks (to make tender) and frying them as you would a steak. Japanese also have a whale stew dish called hari-hari-nabe.