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Non-Cattle Specific Topics
Recipes & Cooking
Cooking a Roast
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<blockquote data-quote="CottageFarm" data-source="post: 1057643" data-attributes="member: 16552"><p>Assuming you got a bunch of steaks in your half beef, most of your roasts are likely arm and chuck. Both of those cuts will generally look kinda like big, thick steaks. They're cut flat. Those are less tender cuts anyway, and will be best when cooked low, slow and moist. </p><p>They need time for the collagen and connective tissue to break down.</p><p>Sear them over fairly high heat. I like to do mine on the grill. Then put it in a heavy bottomed pan with about 1 to 1-1/2 cups of liquid. Anything you like work here. Broth, water, tomato sauce, soup. Possibilities are endless. A little bit of acid goes a long way toward tenderizing by cutting the protein strands. Tomatoes, lemon juice, balsamic vinegar, etc. </p><p>Cover your pan. Cook in the oven at 325 for one hour. Reduce heat to 275 for 2-3 more hours until very tender (3-4 lb roast).</p></blockquote><p></p>
[QUOTE="CottageFarm, post: 1057643, member: 16552"] Assuming you got a bunch of steaks in your half beef, most of your roasts are likely arm and chuck. Both of those cuts will generally look kinda like big, thick steaks. They're cut flat. Those are less tender cuts anyway, and will be best when cooked low, slow and moist. They need time for the collagen and connective tissue to break down. Sear them over fairly high heat. I like to do mine on the grill. Then put it in a heavy bottomed pan with about 1 to 1-1/2 cups of liquid. Anything you like work here. Broth, water, tomato sauce, soup. Possibilities are endless. A little bit of acid goes a long way toward tenderizing by cutting the protein strands. Tomatoes, lemon juice, balsamic vinegar, etc. Cover your pan. Cook in the oven at 325 for one hour. Reduce heat to 275 for 2-3 more hours until very tender (3-4 lb roast). [/QUOTE]
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