best secret for "melt in your mouth"meat?

btMOMtoFFBs

Mon, Apr 26 2010, 2:58 pm

I want to thank all the ladies who gave advice in this thread, too. I also never made a successful briske before.

I followed the directions and made it the oven and for the first time ever, cooked a delicious, soft roast!

Thanks so much for sharing your tips!

Grandmama

Thu, Apr 29 2010, 9:55 am

Aizer K'negdo in progress wrote:

I'm sorry I could not come to my computer before today because I had food poisoning this shabbos all the way to now Sad

So here are the results after doing ALL the methods proposed in this thread here are the results:

Stove top is out!
It made the worst meat of them all chewy chewy chewy!

Oven method:

I tried and the result was ok this shabbos BUT when we kept it warm for shabbos in the sauce it became again chewy chewy chewy

Crock pot:

Here is the winner!!!
I added a cheek to the chulent and it came out devinely soft and "buttery"
so did the other meats tried in it Smile

I wanted to thank everyone for all their good advices and recipes.

All the best

While cheek meat is delicious, and I think I mentioned it above somewhere, after a while it becomes boring and when it is time for change, or when there is none at the butcher store, I substitute lamb, I brown them for a few minutes (to get the blood/fats out) before putting them in the crock pot.
Lamb in cholent gives it a creamy yummy taste. Only it has to be very fresh or else it has an awful smell.