Cooking low and slow - necessary to get tough cuts of meat tender?

[y_p_w]

I'm visiting my parents today and we got to talking about how to cook tough cuts of meat like brisket, corned beef, pork belly, oxtail, etc.

My mom was telling me that cooking at low temps for a long time is the only way to get such tough cuts tender. I said she was wrong. I thought it was the limitation of what one could do cooking with water, where it maxes out at boiling temps, and where a high boil will only serve to boil away the water, but the temp can be maintained at boiling temps with minimal heat. Along with time enough to allow connective tissues to break down.

I've cooked with pressure cookers, and they can get a lot of tough cuts tender in 30 minutes by allowing the temperature to rise beyond atmospheric boiling temps.

 

[#18FAN]

Your mother knows best.

 

[Pew]

IME, yes. Especially with giant slabs of pork for carnitas or oxtail for pho. The longer I can stand my house being so hot from the stove, the more tender those will come out.

I've never tried a pressure cooker before and I don't know how they really work.

 

[gman2304]

I don’t know that it’s necessary, but the only way we cook corned beef is low and slow in our old Crockpot.

 

[thescreensavers]

Yes this is the basis of braising or sous vide. Time for tenderness.

 

[Passport1]

Low and slow gets the meat tender as a mother's love. Happy Mother's Day tomorrow to all still here or not.

 

[IndyIan]

I believe our best rooster recipe is something like 160-170F for 8+ hours? My wife is away so I can't ask her.
Then it is still relatively juicy and tender. Going at higher temps for shorter time doesn't work out nearly as well as the actual muscle fibres are tougher even if the are falling apart.

 

[Patman]

I know that when I buy the cheap packaged ribs from Walmart if I cook them at 250 degrees for an hour they turn out way better than if I follow the instructions on the package (which say to cook them hotter for less time). They end up falling off the bone my way

 

[dnewton3]

Without a doubt, low and slow will cook it best if tender is the goal.

I have found that sous vide is excellent at achieving the task. I have often cooked tough red meats at 135F for 72 hours. It is amazing what this technique can do to various roasts, etc.

 

[Infomercial]

Marination does something, i have heard of it as a type of slow cooking. Alcohol and acids are standard, but i had a great pot roast done in coca cola.

 

[dbias]

Low and slow gives the collagen time to break down and tenderize the meat without drying it out. High heat and a short time will not allow the connective tissue to break down. Now the pressure cooker is a different animal as the pressurized environment helps break down the connective tissue and the steam effect keeps the moisture in.

 

[RhondaHonda]

Without a doubt, low and slow will cook it best if tender is the goal.

I have found that sous vide is excellent at achieving the task. I have often cooked tough red meats at 135F for 72 hours. It is amazing what this technique can do to various roasts, etc.

Isn’t that in the 40-140 bacteria range? I think that’d be too cool to cook safely, especially for 72 hours.

I cook tough cuts at 200-220 for a long time, makes brisket and pork so good.

 

[JavierH19]

I thought everyone knew that. Tough cuts have to be cooked for long at low temps.

 

[Pablo]

It depends - but in general she is right. Long slow cooking makes tender pork, chicken, beef for the most part.

But not too low

Braise beef stew meat in a cover HD pot in the oven. Try both 275° v 325°F

325°F will be more tender

But cook open 325°F for 2 hours v. 225°F for 4 hours - that case hotter faster will be tough as heck

Even a steak, really HOT and quick. I mean quick will be tender. Lower temp, but a hair too long will be tough.

 

[y_p_w]

I thought everyone knew that. Tough cuts have to be cooked for long at low temps.

When it's simmering in liquid at atmospheric pressure. But I've got an Instant Pot that cooks at about 250°F at the highest pressure. All manner of tough cuts get tender in 25-40 minutes.

As long as it doesn't dry out, higher temperatures result in faster breakdown of connective tissues.

 

[Vil_Riker]

I made pork stock by simmering a couple of trotters for 12 hours last weekend. Ended up with a gallon of very gelatinous stock. Everything was broken down, even the tough skin was very soft.

 

[y_p_w]

I made pork stock by simmering a couple of trotters for 12 hours last weekend. Ended up with a gallon of very gelatinous stock. Everything was broken down, even the tough skin was very soft.

Done that in an Instant Pot in less than an hour. Not this particular recipe, but this one specifies 35 minutes.

 

[Pablo]

Butcher calls these beef "soup bones”. I am unsure what part of the cow, but tons of meat!

Low and slow all day in Crocket Pot today with some adds later..........when I see the bones later, I can determine.....hahahahhaa

 

[tcp71]

Did Ribs on the weekend. Rubbed 24 hours before cooking, then 4 hours in the smoker at 225f, then 1 hour in the pressure cooker with water, worsestershire(sp?) and apple cider vinegar, then finished with sauce on the BBQ at very low temps. Compliments from everyone involved and fell off the bone

 

[Pablo]

Butcher calls these beef "soup bones”. I am unsure what part of the cow, but tons of meat!

View attachment 278879

Low and slow all day in Crocket Pot today with some adds later..........when I see the bones later, I can determine.....hahahahhaa

These were indeed neck bones. After cooking in the croak pot all day on HIGH (maybe 250-275°??) the meat was juicy, super tender and some of the best grass fed taste on this cow. I made a beef and kale soup. Super nourishing.