I save the brine for me...(beer) beef is too dense for it to do anything..MAYBE a finishing sauce or a Merlot reduction for a tri tip / sirloin/strips...HOWEVER a properly cooked piece of beef is simple...salt...pepper..and maybe garlic / oinion / rosemary all beef should be kisd..(keep it simple dummy) as I am too lazy to get caried away with a great meat....
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