- 5,647
- 504
- Joined Sep 5, 2008
I wonder, when braising a tough cut of meat, does it always end up tender after a while (say 3 or 4 hours), or do some really tough cut, or certain quality of meat never really go tender?
No I did not I braised the whole cut in one piece.With long cooking you need to test it often. I find some over cooked re-toughen and some get livery. @french fries - did you separate the two muscles before braising? Some silver skin and tendon never seem to break down.
Yeah that what it seems to me too, but sometimes it's hard to identify what I'm getting from the store.Yes I think those bottom rounds will never get totally tender. They get tenderish.
Yeah that what it seems to me too, but sometimes it's hard to identify what I'm getting from the store.![]()
Yeah that what it seems to me too, but sometimes it's hard to identify what I'm getting from the store.![]()
I know. But the local butcher is expensive, and sometimes I shop at the supermarket.your local butcher is always the answer. its a profession seeing a resurgence that should get every scrap of support it can, and you can form a much deeper connection to your food (a luxury which i personally equate unreservedly with enjoying food from cooking to eating) by talking to them and even seeing exactly what you ask for being taken off the animal right in front of you
Ah.. that has not been my experience. Some cuts have literally ZERO marbling and sinew and can get very tender.Based on my experience, in order for meat to get "tender" after 3 to 4 hours of braising, you need two things: marbling (as in shortribs and point cut brisket)and sinew (as in oxtails and shanks).