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Rib Beef

 
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Arfer



Joined: 12 Apr 2017
Posts: 2
Location: Jersey CI UK

PostPosted: Sat Dec 26, 2020 4:58 pm    Post subject: Rib Beef Reply with quote

Cooked a rib of beef joint for yesterday.

The central portion of the roast was good, rare/medium BUT the outside layer was unchewable.

Any ideas for using this? Obviously can mince for cottage pie or chili, but would welcome advice, preferably tried and tested.
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Dilbert



Joined: 19 Oct 2007
Posts: 1304
Location: central PA

PostPosted: Sat Dec 26, 2020 6:40 pm    Post subject: Reply with quote

often a roast cut will have sinew/silverskin/etc at the junction of muscle groups - that can be rather chewy.

"connective tissue" takes a long time and must hit/hold temperatures of ~190'F/90'C to break the collagen down. I usually roast/braise, chill over night, and do a second braise to get the most tender results.

worth a try . . . otherwise it's minced morsels....
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sensiblewall



Joined: 28 Nov 2017
Posts: 94

PostPosted: Wed Dec 30, 2020 7:05 am    Post subject: Reply with quote

Dilbert wrote:
often a roast cut will have sinew/silverskin/etc at the junction of muscle groups - that can be rather chewy.

"connective tissue" takes a long time and must hit/hold temperatures of ~190'F/90'C to break the collagen down. I usually roast/braise, chill over night, and do a second braise to get the most tender results.

worth a try . . . otherwise it's minced morsels....


For the second braise, how long will it take @dilbert? Thanks
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Cassy0110



Joined: 31 Jan 2023
Posts: 6

PostPosted: Wed Feb 01, 2023 4:01 am    Post subject: Reply with quote

do you cook in the oven?
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