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Arfer
Joined: 12 Apr 2017
Posts: 2
Location: Jersey CI UK
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 Posted: Sat Dec 26, 2020 4:58 pm Post subject: Rib Beef |
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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: 1307
Location: central PA
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| Posted: Sat Dec 26, 2020 6:40 pm Post subject: |
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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
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| Posted: Wed Dec 30, 2020 7:05 am Post subject: |
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| 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
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| Posted: Wed Feb 01, 2023 4:01 am Post subject: |
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| do you cook in the oven? |
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