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slo cook bone in chuck

post #1 of 13
Thread Starter 

I thought I'd try the power of the internet for fun.  Its Saturday morning in Georgia and I am planning on having this for dinner.  I just started using my Max Burton Induction plate.  My plan is to use it as slow cooker today with the 2.15 lbs of grass fed Bone in Chuck Roast.

 

Please post your input and advice.

 

Thanks

 

 

post #2 of 13
Thread Starter 

did not have any input..... here goes...

 

I think I really like this MaxB thang.

 

Everything outside.... all the gasses go back to nature not on kitchen walls....

 

 

 

Nice brown sear....the Max gets hot immediately.

Good to go for 8 hour slow cook! (with lid)

post #3 of 13

I saw your first post from my phone, but couldn't respond until now.

 

Looks like you're doing it right from here.

post #4 of 13

Make sure you slice it correctly and thin.across the grain

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 13
Thread Starter 

This was only 2.15 pounds of meat.

 

I put the MaxB on POWER #3 for 10 minutes.  When I came back it was at a vigorous boil...not so good.  I turned MaxB down to #1. @ 1 hour I turned cut over. @ 1 hour + 40 I checked and it had shrank a lot.... Internal temp 185 +.....not so good...removed from heat and wrapped tightly to retain moisture.

 

This will be a learning experience.  The problem with the MaxB is in TEMP mode it goes from 100 then 150 then 210.....rollsmile.gif

 

I don't think thinly cutting across the grain will matter at this point but point taken. thumb.gif

post #6 of 13
Thread Starter 
Quote:
Originally Posted by chefedb View Post

Make sure you slice it correctly and thin.across the grain

Is this do-able in that the bone is in?

post #7 of 13

regardless of where bone is on any cut of meat thin and cross grain is always best(if possible pull bone out or cut around it.. Potroast and sauerbratin can be cut a bit thicker.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #8 of 13
Thread Starter 
Quote:
Originally Posted by chefedb View Post

regardless of where bone is on any cut of meat thin and cross grain is always best(if possible pull bone out or cut around it.. Potroast and sauerbratin can be cut a bit thicker.

You were right.  I thought it would be "fall off the bone" but it needed cutting and ...thin / cross grain ...was the way to go.

post #9 of 13

For fall off the bone you need to go to 195 internal.

post #10 of 13
Thread Starter 
Quote:
Originally Posted by MaryB View Post

For fall off the bone you need to go to 195 internal.

...and it would not get tough?   This ended up tasting great but it was [IMO] over done.

post #11 of 13

Not normally, grass fed cooks a bit different and I cover it while it cooks to help keep moisture in. Beef chuck has lots of connective tissue that breaks down at higher temps, that connective tissue is what makes a falling apart chuck roast tasty.

post #12 of 13
Thread Starter 
Quote:
Originally Posted by MaryB View Post

Not normally, grass fed cooks a bit different and I cover it while it cooks to help keep moisture in. Beef chuck has lots of connective tissue that breaks down at higher temps, that connective tissue is what makes a falling apart chuck roast tasty.

so how could I have cooked this grass fed piece to fall off bone?

 

It turned out a little between "fall off" and just over done like a flank or skirt...thin cut.

post #13 of 13

Cook to a higher temp in a very slow oven. 250 to 275. I check for done when I can peel a chunk off with a fork. Grass fed at times will be dry doing this, nature of the beast, can add fat to help and make sure it is in plenty of liquid. Grass fed does cook faster than other beef.

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