Low and Slow cooking

[fstfrdy]

I have been playing with times and temps for a lot of years. I usually cook beef for a min. of 14 hours at 225-250 with the beleif that longer cooking time is better. My Low n Slow Alberta Beef has been my signiture dish and is well known. My question is do longer cooking times really enhance the end result?

[foodnfoto]

I think that would depend on the cut of beef. Low and slow would be great for those cuts that are tougher, higher in fat and have more sinewy connective tissue running throughout. The slow surface caramelization and melting of the fat would permeate the meat with flavor and allow the tenderization of the tough tissues.
However, I would not recommend it for those cuts like top & round or tenderloin as they don't really have much inherent flavor due to the low fat content. This method of cooking would overcook the beef and make it tough and chewy.
JMHO....

[DC Sunshine]

What Foodnfoto said - get the right cut for it, don't waste the more tender stuff - it will just end up as rags.

I did a slow cooked whole chuck yesterday - pot roast - on the stove top. Turned out really well, about 4 hours. Using the rest for sliced beef sandwhiches.

There's a local place that does a 24 hour slow cooked rib-eye, about 2 inches thick. It's soooo nice. Costs a small fortune but its worth it! Wish I knew exactly how they do it....

[tessa]

now that sounds delish DC i love rib eye its my favourite cut of steak

maybe if you ask them nicely they might give you a rough idea of how they cook it

Originally Posted by DC Sunshine

What Foodnfoto said - get the right cut for it, don't waste the more tender stuff - it will just end up as rags.

I did a slow cooked whole chuck yesterday - pot roast - on the stove top. Turned out really well, about 4 hours. Using the rest for sliced beef sandwhiches.

There's a local place that does a 24 hour slow cooked rib-eye, about 2 inches thick. It's soooo nice. Costs a small fortune but its worth it! Wish I knew exactly how they do it....

[DC Sunshine]

Originally Posted by tessa

now that sounds delish DC i love rib eye its my favourite cut of steak

maybe if you ask them nicely they might give you a rough idea of how they cook it

Reckon I might just do that next time Tessa. They prob do it much like Heston Blumenthal's standing rib roast - torch it to sear the meat then long long slow slowww cooking.

Rib eye is great - its only been widely available here in the last few years. It beats fillet hands down - you get the softness of fillet steak but the flavour from all the fatty marbling. Pretty hard to beat

I love cooking pork low and slow - not that its much good for nice crackling but the flavour of the fat really gets into the meat and it just flakes off the bone. My preference is for shoulder/forequarter roast, the leg, to me, is over-rated. (Sometimes I'll buy extra pork rind and cook that separately while the shoulder rests). Only do one every few months (home cook) but love to splurge and break the diet for a treat hehe.

Lamb shanks are great done slow too, there's no other way. Even lamb chops improve from a slow cook under onions and a sauce, and mutton too is great this way. Dunno why mutton is out of popularity these days. It actually has flavour, unlike some lamb.

DC

[nowIamone]

My mother would never consider a rare steak....ever.

But she also had a knack for cooking a well done steak that was tender. I've never figuared it out, but in all fairness I get hang up on "do I want to experiment with this great looking piece of meat, taking it past rare, just to see if I can get it tender and well done?"

And alas, I then become weak and pull it from the pan, rare.

[beefcheeks]

For me, long slow roasts and braises are the ultimate way to go for cooking meat. Long slow roast for bigger cuts, and braises for the smaller cuts. Yes, its all about retaining moisture (fat moisture to be exact), and choosing the right cut. This is what produces the juicy and tender roasts we all strive for. Add to that, the right amount of carmelization and seasoning to the outer crust and you have a winner of a roast!

The real trick is to not overdo it! There's a fine line between sliced roast beef and shredded! Unless of course you're making Carne Asada. Just my $.02.