Kosher 1

Help - how do I de-vein a minute roast?

helou | Sep 10, 2015 03:19 PM

I'll spare you the sad details of how I was too much of a wimp to make a public fuss at my local butcher, but I have a large minute steak roast (which isn't long and thinnish, they way they usually are, but shorter and chunky. And the butcher wouldn't take out the gristle (often referred to as the "vein") because they're too busy before Rosh Hashanah, but of course I had already paid for it, and now I'm stuck.

Is this something I could do myself with a sharp knife? I see the horizontal line of gristle on one end, but I don't see something similarly obvious on the other.

If I roast it whole the way it is, I'll have a full blown mutiny on my hands. Even if I did, I wouldn't be able to use my usual recipes, would have trouble with the timing, etc. It's really pretty thick.

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