Most any meat can be prepared for grilling and since May is Beef Month in Iowa, Denison Job Corps Culinary Arts Instructor Eric Miller offered some tips to get the best result from a few lesser know, and usually more economical, cuts of beef, both for grilling and preparation by other methods.

   Miller accepted the instructor position at Denison Job Corps in February after having served as the executive chef at Kahill's at the Marina Inn in South Sioux City Nebraska. Prior to that, Training at Le Cordon Bleu College of Culinary Arts in Minneapolis, Minnesota; working at the Hotel Lord Byron in Rome, Italy; and assisting family in establishing a recently opened restaurant at Lakeside Lodge in Waubay, South Dakota; among other endeavors, contributed to Miller's decade of culinary experience.

   In keeping with his training in European food preparation, which uses simple, fresh, high-quality ingredients, Miller recommended using fresh herbs and becoming acquainted with the butcher.

   Fresh ingredients, including seasonings, offer the most robust flavor.

   Herbs are usually available in the produce section at the grocery story or may be grown in a small home garden, and not only can a butcher offer suggestions on how to cook certain cuts of meat, they will also be familiar with which cuts are most economical.

   The Joy of Cooking is Miller's go-to cooking reference and can be helpful in developing menus. For preparing meat, Miller offered, the cookbook contains a selection of marinade and sauce recipes.

   When asked about selecting beef cuts and then preparing them in easy and appetizing ways, Miller offered the following suggestions:

Brisket
   Beef brisket, a very economical beef cut, is commonly served as corned beef, a preparation of the meat cured with a brine solution similar to the process used with ham.

   Marinating the corned beef brisket with pickling spice, pepper corns, and bay leaves will impart a good flavor.

   Fresh brisket can usually be purchased from a butcher then prepared by braising, cooking in liquid, or smoking.

   The trick to cooking this cut, whether cured or not, according to Miller, is cooking slowly at a relatively low temperature over moist heat to tenderize the meat.

   Also important to remember: always slice roasts against the grain, Miller remarked.

Short ribs
   "People need to eat more short ribs," commented Miller. The often overlooked beef cut is best prepared as follows: dredge ribs in flour, then brown in butter; continue cooking browned ribs by braising with a traditional mirepoix (diced celery, onions, and carrots), red wine, thyme, bay leaves, and pepper corns for about two and a half hours in a 325 F oven.

   Ribs may be accompanied by a gravy made by reducing the sauce and thickening with a roux (a combination of melted butter and flour). Adding a little tomato paste to the gravy makes for a richer flavor, Miller advised.

Economy steaks (flat iron and charcoal, for example)

   Steaks cut from the loin or rib - including the porterhouse, T-bone, ribeye, and tenderloin - are the most tender and usually the most expensive steak options.

   More economical cuts are available that can yield very good results. Though, Miller said, they require "some extra love."

   To tenderize flat iron, charcoal, blade or other steaks from the chuck (shoulder) and round (hindquarter) in preparation for grilling, they should be marinated.

   Primary ingredients in any marinade include acid, salt, and sugar, all of which act to break down the connective tissue of the meat.

   For the acid, Miller instructed, vinegar or lemon juice may be used. Additional ingredients such as liquid smoke or Worcestershire sauce can be added for extra flavor.

   The key, though, is to keep the ingredients simple and showcase the flavor of the meat, Miller continued.

Variety meats (tongue or heart)

   While beef tongue or heart may not be typical dinner ingredients now, a hundred years ago serving these variety meats would have been more common, Miller explained.

   Both of these cuts contain connective tissue that can be trimmed in advance of cooking. Braise slowly with a mirepoix. Other vegetables may be added as desired, Miller said.

   Tongue may also be cooked with pickling spice.

   Once cooked until tender, these meats can be sliced then served with a spicy barbeque sauce.

   Meat alone, however, does not make a meal. So Miller shared a few of his favorite side dishes:

Sauted onions and mushrooms
   Sauted mushrooms and onions are an essential steak topping, Miller said.
Simply chop onions and mushrooms then brown in butter.

Loaded mashed potatoes
   Though neither low in calories nor fat, the "loaded" mashed potato is one of Miller's favorite beef pairings. Combine mashed potatoes with sour cream, butter, bacon bits, chives, and cheese.

Grilled asparagus
   For a lighter side dish, Miller recommended grilled fresh asparagus. The vegetable is in season now, too.

   Peel the tougher, stringy skin from the bottom half of the asparagus spears, then place directly on the grill or blanch for just one to two minutes then grill until al dente (cooked through, but still firm).

   Grilled asparagus is delicious served with hollandaise sauce, which can be used to top steaks as well, Miller continued.

   Lastly, Miller suggested pairing a beef dinner with a cabernet wine because it has an "earthy aroma and it is a full bodied wine to hold up to the flavors of the meat, marinades and sauces."