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-> Recipe Collection
-> Meat
camb
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 Fri, Sep 23 2022, 5:59 am
Temperature? How long? And any good recipes? (Chuck tender is what it says on the label)
Tia!
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SG18
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Fri, Sep 23 2022, 8:43 am
You can make it as a pot roast. If you're doing it in the oven, it's better to slow cook it for a long time.
It's good for chulent, also.
You can do it for 5 hours on 150. And then let it sit for three hours before you slice it.
Salt, pepper, 2-3 bay leaves, 1 tsp of thyme, 2 TB silan, 1/2 cup of olive oil, 2 cups of water. You can also slice an onion in half and put in the pan. Cover well, because for slow cook you want to keep in as much of the juice as possible.
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etky
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Fri, Sep 23 2022, 9:44 am
| essie14 wrote: | | https://cooking.marcgottlieb.com/charts/meat/ | so
So everyone always links to this site but I actually don't find it helpful at all.
I always feel like the author must be buying meat from a different planet than the one I buy from.
Even when I splurge on the more expensive fresh meat it's never the type that can actually get tender and edible in the short cooking times that he advocates for some of the cuts.
And forget ever applying his methods and cooking times to your standard supermarket frozen meat.
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