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

[opus1]

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

I made ribs for Thanksgiving a couple of years ago - 300F for 3 hours. As I recall, they were pretty tender.

 

[tnt_motorsports]

if you can stand the sodium covering a tough cut of meat with salt for several hours will work as well. Once you are ready to cook, wash it off and prepare as you see fit.

I prefer the low and slow method. I have smoked several briskets, ribs, pulled pork. I have made cheaper roasts in the oven in a similar way. Low and slow.

 

[Pablo]

if you can stand the sodium covering a tough cut of meat with salt for several hours will work as well. Once you are ready to cook, wash it off and prepare as you see fit.

I prefer the low and slow method. I have smoked several briskets, ribs, pulled pork. I have made cheaper roasts in the oven in a similar way. Low and slow.

Yes Indeed - Rinse and soak or meat will very salty

 

[Pew]

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.

View attachment 279045

I put these in pho to supplement ox tails, since ox tails are so darn expensive.

 

[PandaBear]

I have tried pressure cooker, so far they don't taste as good as low and slow on stove top for some reason, either the outgassing got trapped inside the pot or the meats both fall apart in the fiber and the collagen so you only got soup instead of tender meat. It is great for many other things like cooking beans or reheating soup, but the first cooking on stove top seems to taste better than instant pot.

I also heard that you need higher temp than 130-140F for collagen, like around 160-170F. The 130-140F is for lean tough cut of muscle like tri tip instead of collagen packed tough cut like chuck roast that needs 160-170F is what I heard.

 

[RDY4WAR]

One of my favorite meals involves brisket cooked slow in a crock pot. I like to add sliced yellow onion in with it and flavor it with apple cider vinegar, Worcestershire sauce, a little bone broth, minced garlic, and umami salt. Let it cook on low for 8-10 hours. I then shred it and load it on a baked potato with some slivers of the onion, shredded cheddar, cowboy candy, and some chunks of bacon. Spoon some juice from the crock pot on it and dig in.

 

[Pablo]

I have tried pressure cooker, so far they don't taste as good as low and slow on stove top for some reason, either the outgassing got trapped inside the pot or the meats both fall apart in the fiber and the collagen so you only got soup instead of tender meat. It is great for many other things like cooking beans or reheating soup, but the first cooking on stove top seems to taste better than instant pot.

I also heard that you need higher temp than 130-140F for collagen, like around 160-170F. The 130-140F is for lean tough cut of muscle like tri tip instead of collagen packed tough cut like chuck roast that needs 160-170F is what I heard.

Instant Pot not used much here anymore. No flavor. All gone. Never add liquid and extra salt maybe. So yes agree, low slow better

 

[PandaBear]

I still use IP for many things, actually almost every other day for beans and maybe cabbage soup with beef trimming and tomato paste. However in braising I think it is not the best tool if I have time.

I just learned today that the keep warm feature of IP is 140F. Maybe I can use it to sous vide if I break it down into 2-3 session with cooldown in between?

 

[factorytuned2012]

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.

cant find braciole cut of meat in the south had to compromise with a sliced shoulder cut. Will be slow cooking in a crock of sauce for at least 8 hrs

 

[Pablo]

Good timing!

Wife has some thick cut bif ribs thawing for tonight. Let's see what she does wif 'em.