best secret for "melt in your mouth"meat?

hycup

Wed, Apr 21 2010, 3:20 pm

Aizer K'negdo in progress wrote:

ok ladies
I'M VERY NERVOUS/ANXIOUS

but I'm going for it!

I am as we speak starting the meat:

here is what I'm doing now:

1. browning the meat 2-3 minutes per side until golden brown right?
it should take about 10 minutes to brown right?

Just until white - not pink, I.e. slightly cooked - you don't want to already start over cooking it - I wouldn't wait until it's golden brown.

Mirabelle

Wed, Apr 21 2010, 3:36 pm

I don't think you need to brown it.
I never do.
Aizer, why are you making it harder than it needs to be? Cook it with liquid and spices in a pan in the oven, low and slow...

Aizer K'negdo in progress

Wed, Apr 21 2010, 3:49 pm

oh well!
I did not read your answer in time!

I browned the meat until golden not brown.
Very slightly in some part not completely all browned

I put the onions at the bottom
spiced it
put 1/2 cup of wine and 1/2 cup of water

Closed it tightly with foil
and it is now on the oven top on very low for 4h

I will do the other brisket in the oven after

Am I doing the recipe ok so far?

Merrymom

Wed, Apr 21 2010, 4:16 pm

Yes, but turn it over at some point if the roast is not completely covered in liquid. You don't want just the bottom to be soft and the top not. I think more liquid evaporates in a pot so in the oven this step isn't always necessary when you have the roast covered really well.

What other seasonings are you using? I don't think just wine and water are going to give you good flavor. Add alot of garlic and some onion soup mix with a bay leaf. That'll taste much better without any sweetness.

Aizer K'negdo in progress

Wed, Apr 21 2010, 7:54 pm

ok we're now 4h later,so the taste is good but the texture is wrong!

It is hard but contrary to usual the center of the meat is still pinkish.

The fire was at low and I could touch the pot through out without scalding my hand.
So I respected all the directions.

Is it possible that it is not cooked enough?

So this meat is for us

I'm doing the oven one tomorrow.

I am dreading it now Sad

Maybe I should just forget aboutit Sad

Last edited by Aizer K'negdo in progress on Wed, Apr 21 2010, 11:30 pm; edited 1 time in total

Aizer K'negdo in progress

Wed, Apr 21 2010, 9:11 pm

it really bothers me not to be able to have good meat.

FORGET THE Y%?$?&%?$? DUTCH OVEN Exploding anger

it will not be used for that.
Everybody told me get one you will see your met will be delish:
NOT... Puke

What did I do wrong this time?
I DID FOLLOW THE INSTRUCTIONS!

The meat is for shabbos.
Again I will see my lovely husband politely eating his little "beurk" piece of meat.
Ohhhh what a Tsadik B'P'Y'

I will do the other half tomorrow in the oven IY'H'

It really really bothers me.
I almost cried Crying

honestly. so much money down the drain embarrassed

intel

Wed, Apr 21 2010, 9:32 pm

my mother told me to cook the meat in a pot without any water. she said adding water ruins the roast. first sautee onion. then add meat. sprinkle some paprika, black pepper and salt. the juice from the meat is more than enough! if you are freezing the roast, wrap it in silver foil and bag it. freeze the sauce separately in a container.

Merrymom

Wed, Apr 21 2010, 11:57 pm

Aizer K'negdo in progress wrote:

since the meat is still a bit pink is it possible to salvage it?

I cooked it for 4h on a very low fire

In a steak it's very important to have it still pink in the center. A roast is not like that, you should continue cooking the roast until the meat is very very soft and make sure there's plenty of liquid there throughout.

Merrymom

Thu, Apr 22 2010, 3:30 pm

Aizer K'negdo in progress wrote:

Ohhh Merrymom:

I'm so sad Crying

How long should I cook the meat?
Should I put it in the oven or leave it on the stove top?

The oven would be best.

This isn't all one big plot to test if we have the patience of Hillel is it LOL

? Put it in your oven, cover it super tight and don't look at it for at least 3 hours. I disagree with others regarding the temperature but everyone has their method.

Aizer K'negdo in progress

Thu, Apr 22 2010, 4:15 pm

Mirabelle wrote:

Maybe Aizer has me on block? She never seems to respond to my suggestions.

Guess my help was not wanted...

Not at all Mirabelle! embarrassed

I do truly appreciate your time and efforts.

I really wanted to go back to the previous method and fix what I was doing wrong for one last time.
IT DID NOT WORK.

So as I said before I will do the brisket in the oven now.
Forget the stove top.
It does not work for me AT ALL!!! Exploding anger

So back to square one:

I have a 2lbs brisket and a famished family for whom I'm preparing shabbos (the mom just had her 6th child KA'H' a baby girl WIIIIPEEEEE) so lets make a brisket!!! (P"S" they are not big meat eater so 2 lbs will be good, besides I'm making them fish, 7 salads, soup and dessert and oven baked homee challas)

For that piece of meat:
How long in the oven
what temperature
what sauce (not sweet please)

Ok I'm ready for the oven Wink

Last edited by Aizer K'negdo in progress on Thu, Apr 22 2010, 4:20 pm; edited 1 time in total

Aizer K'negdo in progress

Thu, Apr 22 2010, 4:17 pm

Grandmama wrote:

melt in your mouth is making me hungry for chocolate and cheesecake....who needs meat?

I'm with you on that one!
Just let me prepare the brisket and I'll be right with you!!! Smile

Aizer K'negdo in progress

Thu, Apr 22 2010, 4:23 pm

Merrymom wrote:

This isn't all one big plot to test if we have the patience of Hillel is it LOL

? .

OMG NO it is not to test your patience merrymom and all the other posters who kindly answered me .

I am usually KA'H' a very "quick on her toe", "gets it fast", "lets do it", "lets make it happen" kind of person but with this STUPID MEAT ISSUE I feel like a complete and utterly #1 Klutz in the neighborhood with both feet in the same shoe,
or if you prefer, a complete DAHHHHHHHHH person.

Believe me it is not my cup of tea to be such a slow poke!!!
I wish so hard to be able to come online and say

WIPPPPPPPPEEEEEEEEE!!! it tastes good and it is so HEAVENLY SOFT...
As per your suggestion:
I will do it..
I'll keep you posted B'Li Neder

So lets make a 2 lbs brisket here!!!

hycup

Thu, Apr 22 2010, 5:28 pm

Aizer K'negdo in progress wrote:

since the meat is still a bit pink is it possible to salvage it?

I cooked it for 4h on a very low fire

Yes. It just means 4h was too little and it needed more. If you have a crockpot it might be better since you don't have to worry about a dutch oven on an open flame for so long. That's how I do my brisket - in the crockpot for 6+ hours, like I said above. Sometimes, I will buy a pre-marinaded corn beef and just add water and do the same thing. The corn beef comes out way way way more softer and melt in your mouth. I think it's because it was marinaded. You said the texture was wrong? What does that mean? If it's still a bit rubbery, then cook it for more. It will never lose that stringy rubbery texture since it is meat/muscle. The corn beef I does come out with out that rubbery stringy texture, but I don't have the marinade recipe. Sorry.

Aizer K'negdo in progress

Mon, Apr 26 2010, 11:38 am

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