McCall St. Brewer
Well-Known Member
Has anyone else here ever tried this recipe from Alton Brown's Good Eats show?
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15691,00.html
The reason I ask is that I am puzzled by the results I got when I tried it yesterday. Basically the recipe involves braising a pot roast in a foil pouch at low heat (190-200 F) for several hours.
I followed the recipe and am a bit puzzled by the results I got. The flavor was simply outstanding, both with the meat and the resulting sauce. What I was a bit disappointed by, though, was that the meat did not turn out as tender as I would have liked. What I don't know, though, is whether it was the recipe/process that caused this, or whether the meat was simply very tough to start with.
I've often wondered if SWMBO and our two boys actually have any teeth, because they want meat to be falling apart tender. For them, pot roast should be tender enought to be pulled apart with a fork. Mine yesterday definitely needed to be sliced with a sharp knife. Interestingly enough, the result I got yesterday was that my chuck roast actually ended up with the texture and flavor of a much more expensive roast, such as a sirloin tip or a rump roast.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15691,00.html
The reason I ask is that I am puzzled by the results I got when I tried it yesterday. Basically the recipe involves braising a pot roast in a foil pouch at low heat (190-200 F) for several hours.
I followed the recipe and am a bit puzzled by the results I got. The flavor was simply outstanding, both with the meat and the resulting sauce. What I was a bit disappointed by, though, was that the meat did not turn out as tender as I would have liked. What I don't know, though, is whether it was the recipe/process that caused this, or whether the meat was simply very tough to start with.
I've often wondered if SWMBO and our two boys actually have any teeth, because they want meat to be falling apart tender. For them, pot roast should be tender enought to be pulled apart with a fork. Mine yesterday definitely needed to be sliced with a sharp knife. Interestingly enough, the result I got yesterday was that my chuck roast actually ended up with the texture and flavor of a much more expensive roast, such as a sirloin tip or a rump roast.