Looking for a recipe for extremely tender meat.

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Sun, Apr 27 2014, 3:41 pm

I buy "flanken" (packaged as such)

Put into baking pan with lots of cut up garlic, some onion slices, water to cover, some flavoring (such as ketchup, a bit of wine, duck sauce - whatever you like) and salt and pepper. Bake on 350 covered for at least 2 .5 hours. Very easy to make and it Becomes extremely soft!

Mimisinger

Sun, Apr 27 2014, 4:25 pm

rae gi wrote:

Roast:

Place roast in a large pot
Add wine, water, seasonings, and DRIED FRUIT!

Cover, bring to a boil, then uncover, simmer on low for hours.

Will be tender and delicious. Guaranteed.

This sounds delicious, but can you be more specific? Like what kind of roast, wine, fruit, seasonings, temp., time, etc.?

manyhats

Sun, Apr 27 2014, 5:52 pm

Thanks so much to all who responded. Can't wait to try your ideas.

miami85, thanks so much for also adding potato recipe. Often , I add the potatoes to the meat or chicken as it is cooking. They come out so flavorsome.

oliveoil

Sun, Apr 27 2014, 8:00 pm

Mimisinger wrote:

This sounds delicious, but can you be more specific? Like what kind of roast, wine, fruit, seasonings, temp., time, etc.?

I made this recipe using dried fruit a few months ago and it's become a regular in our house - http://www.chabad.org/blogs/bl.....t.htm

AlwaysGrateful

Mon, Apr 28 2014, 11:43 am

The trick to soft meat is to cook it "low and slow." Don't put it on 350 or whatever normal is. And make sure there's plenty of liquid in it so it doesn't get dried out. Pot roast recipes should come out soft. Anything that uses "braising" (liquid + low and slow) is bound to come out fork-tender.

Kitten

Mon, Apr 28 2014, 11:52 am

You can also put more oil.

Iymnok

Mon, Apr 28 2014, 12:17 pm

(brown the meat)

Put it in a pot covered at least halfway with liquid. water, wine, beer, liquid from boiled veggies, juice, soda, etc. and a teaspoon of salt- to taste

cook on the lowest flame for at least an hour per pound, an extra 2-3hrs make it even more tender. overnight is fine.

Turn the meat every now and then.

After the meat is finished cooking refrigerate it.

When cool slice it as thin as you can

Make the juices into gravy and reheat the meat in the gravy

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