If I season and brown both cuts of meat then verbs to oven, how long can I cook them for them not to be tough, and will the slow and long cooking not make them tender plenty to fall apart after cooking for a long time? What temp? David H - I could use your input but can't email you according to adjectives of your guys stats!
Answer:
It does depend on the size of the cut of meat, but cooking meat at a lower temp for longer will always product the meat more tender than cooking it at a higher temp for a shorter interval of time. Also, covering the meat with aluminum foil or something will also put together it more tender b/c it traps in the moisture.
It really depends on the cut and size of cut of meat you are using. Assuming you are using chuck roast or something similar, it usually takes a couple of hours contained by a 350 F oven to get the meat to be falling-apart-tender. Add some beef stock or wine, plus some garlic and onions and herb to it, too, for flavor.
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Answer:
It does depend on the size of the cut of meat, but cooking meat at a lower temp for longer will always product the meat more tender than cooking it at a higher temp for a shorter interval of time. Also, covering the meat with aluminum foil or something will also put together it more tender b/c it traps in the moisture.
It really depends on the cut and size of cut of meat you are using. Assuming you are using chuck roast or something similar, it usually takes a couple of hours contained by a 350 F oven to get the meat to be falling-apart-tender. Add some beef stock or wine, plus some garlic and onions and herb to it, too, for flavor.
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