Jump to content

'hump' of beef........anyone tried it? and how to cook?


Recommended Posts

The chipotle sauce will soon be available in 150 ml bottles and 5 liter plastic jugs. They can be sent from Chiang Rai to Bangkok. Foodland only wants the 90 ml bottles. The next batch that I make will have 150 ml bottles that can be refilled from the 5 liter jugs.

Link to post
Share on other sites

I have found some very acceptable beef steaks at Makro, just fried up by the wife her way, Let us know how the meat Hump turns out as that maybe something I can buy in the future. We tried the cheaper cuts of beef steaks that were very tough!

We will make our monthly trip to Macro in 4 days if you cook and eat the meat before then post the results, one of the problem I found with Thai beef it is too lean ( not enough fat) which contribute to the toughness.

Please note DO NOT use curing salt for anything, other than curing meat and then only in the recommended amounts, the less you ingress the better!

Cheers:smile.png

Link to post
Share on other sites

I 'burned the hump of the beast' yesterday afternoon!! Cut it into 2 pieces and both got a version of the marinate that Don suggested with a lot of added wine and garlic poked into holes that I stabbed into the flesh and even added some chilipotle peppers and Worcestershire but no pineapple.

It sat in the fridge overnight and I fired up my smoker to f300+ and while waiting for it to come up to heat, I wrapped one chunk in aluminum foil as suggested by a friend and left the other open to the direct heat.

When the smoker was hot, I placed both roasts in and put some lumiyai wood chips on the propane gas hob for some extra smoke flavor.....left it at high heat for about a half hr until the smoke disapated, then turned it down to f225 and let it slow cook for 2 more hrs.

End result.......medium cooked, very tasty, but lots of work to chew, so I cut it into as thin of slices as I could.....1/8th inch and wishing I had a deli type meat slicer.

Will I buy it again??/ yes and will research other methods to cook it, but in actual fact, it was just a very lean muscle of a grass fed Brahma bull and no way to make it 'cut with a fork tender'.

Lots of left overs that I'll probably to use in a beef stew and maybe cut it into tiny cubes for roast beef hash.

I did take some pics and will try to post them when I have time.

Link to post
Share on other sites

I 'burned the hump of the beast' yesterday afternoon!! Cut it into 2 pieces and both got a version of the marinate that Don suggested with a lot of added wine and garlic poked into holes that I stabbed into the flesh and even added some chilipotle peppers and Worcestershire but no pineapple.

It sat in the fridge overnight and I fired up my smoker to f300+ and while waiting for it to come up to heat, I wrapped one chunk in aluminum foil as suggested by a friend and left the other open to the direct heat.

When the smoker was hot, I placed both roasts in and put some lumiyai wood chips on the propane gas hob for some extra smoke flavor.....left it at high heat for about a half hr until the smoke disapated, then turned it down to f225 and let it slow cook for 2 more hrs.

End result.......medium cooked, very tasty, but lots of work to chew, so I cut it into as thin of slices as I could.....1/8th inch and wishing I had a deli type meat slicer.

Will I buy it again??/ yes and will research other methods to cook it, but in actual fact, it was just a very lean muscle of a grass fed Brahma bull and no way to make it 'cut with a fork tender'.

Lots of left overs that I'll probably to use in a beef stew and maybe cut it into tiny cubes for roast beef hash.

I did take some pics and will try to post them when I have time.

Actually, it's the pineapple that has the most tenderizing power thanks to an enzyme it contains called bromelaine. The same stuff that can make your mouth sore. While you're eating the pineapple, it's eating you.

Link to post
Share on other sites

I 'burned the hump of the beast' yesterday afternoon!! Cut it into 2 pieces and both got a version of the marinate that Don suggested with a lot of added wine and garlic poked into holes that I stabbed into the flesh and even added some chilipotle peppers and Worcestershire but no pineapple.

It sat in the fridge overnight and I fired up my smoker to f300+ and while waiting for it to come up to heat, I wrapped one chunk in aluminum foil as suggested by a friend and left the other open to the direct heat.

When the smoker was hot, I placed both roasts in and put some lumiyai wood chips on the propane gas hob for some extra smoke flavor.....left it at high heat for about a half hr until the smoke disapated, then turned it down to f225 and let it slow cook for 2 more hrs.

End result.......medium cooked, very tasty, but lots of work to chew, so I cut it into as thin of slices as I could.....1/8th inch and wishing I had a deli type meat slicer.

Will I buy it again??/ yes and will research other methods to cook it, but in actual fact, it was just a very lean muscle of a grass fed Brahma bull and no way to make it 'cut with a fork tender'.

Lots of left overs that I'll probably to use in a beef stew and maybe cut it into tiny cubes for roast beef hash.

I did take some pics and will try to post them when I have time.

Actually, it's the pineapple that has the most tenderizing power thanks to an enzyme it contains called bromelaine. The same stuff that can make your mouth sore. While you're eating the pineapple, it's eating you.

I assumed that it was an enzyme and am a little reluctant to use enzymes with tough meat, as I once used some green papaya in a marinate and it turned to ugly grey mush. Maybe there is a formula for using enzymes as there seems to be a find line between mush and tough?? And using enzymes with a large piece of roast......could you inject it??

Link to post
Share on other sites

I mentioned previously that no parts of the Thai beef are tender except the tenderloin in some grades of beef cattle.

For the hump, next time slice in in 1/2 to 1 inch slices, using an aluminum tenderizing mallett pound it. Do not poiund so much that it is as thin as a MacDonalds burger patty. Then marinate for 18 hours. I think that it can be eatable if it is completely marinated along with mechanical tenderizing before marination. It may take a little longer based on your mix. With a little effort you may have found a good chunk of meat that taste good because it is all lean.

Link to post
Share on other sites

Yes, it was quite lean and may try your trick Don. I did a recipe that was posted earlier......a Korean pear marinate and it was decently chewable and had a great taste. http://www.thaivisa.com/forum/topic/649415-thai-beef-buy-a-steak-marinate-it-and-hope-for-the-best/

Re: my hump......I've done a bit of googling on Bramah beef and read that the hump is mostly fat, so I really don't think it was a hump that I bought.....maybe the shoulder muscle?

Edited by jaideeguy
Link to post
Share on other sites

I cook Thai roast often with good results, but have never seen or tried "hump" of beef. I usually buy sirloin at the local market that comes once a week. I preheat the oven, full size standing oven, to its maximum temp for about 30 minutes. I only salt and pepper and sprinkle a little garlic powder on the beef and place it on a rack in a pan. I cook it 16 minutes per kilo, at full emp, usually have a 1 - 2 kilo slab. Then turn the oven off and let it sit unopened for 2- 3 hours. The beef comes out on the rare side like I like it. I trim the fat and grizzle and I then cut it as I use it, as thin as possible for sandwiches and sometimes I freeze 2 cm slabs that I heat up by quickly browning in a very hot skillet. It usually comes out falvorful and chewable, but not fork tender

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...