Best secret for "melt in your mouth"meat?

Diamond Member Joined: Feb 02 2006 Posts: 4770

I don't think you need to brown it.
I never do.
Aizer, why are you making it harder than it needs to be? Cook it with liquid and spices in a pan in the oven, low and slow...
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"G-d I trust will understand, I'm not so sure about the neighbors.." -Yentl

oh well!
I did not read your answer in time!

I browned the meat until golden not brown.
Very slightly in some part not completely all browned

I put the onions at the bottom
spiced it
put 1/2 cup of wine and 1/2 cup of water

Closed it tightly with foil
and it is now on the oven top on very low for 4h

I will do the other brisket in the oven after

Am I doing the recipe ok so far?
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Gamzu L'Tova

Yes, but turn it over at some point if the roast is not completely covered in liquid. You don't want just the bottom to be soft and the top not. I think more liquid evaporates in a pot so in the oven this step isn't always necessary when you have the roast covered really well.

What other seasonings are you using? I don't think just wine and water are going to give you good flavor. Add alot of garlic and some onion soup mix with a bay leaf. That'll taste much better without any sweetness.
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Let your fellow's honor be as dear to you as your own and do not anger easily (Pirkei Avos/t)

Diamond Member Joined: Feb 02 2006 Posts: 4770

I agree with Merrymom.

ok we're now 4h later,so the taste is good but the texture is wrong!

It is hard but contrary to usual the center of the meat is still pinkish.

The fire was at low and I could touch the pot through out without scalding my hand.
So I respected all the directions.

Is it possible that it is not cooked enough?

So this meat is for us

I'm doing the oven one tomorrow.

I am dreading it now Sad

Maybe I should just forget aboutit Sad

it really bothers me not to be able to have good meat.

FORGET THE Y%?$?&%?$? DUTCH OVEN Evil or Very Mad

it will not be used for that.
Everybody told me get one you will see your met will be delish:
NOT... Puke

What did I do wrong this time?
I DID FOLLOW THE INSTRUCTIONS!

The meat is for shabbos.
Again I will see my lovely husband politely eating his little "beurk" piece of meat.
Ohhhh what a Tsadik B'P'Y'

I will do the other half tomorrow in the oven IY'H'

It really really bothers me.
I almost cried Crying or Very sad

honestly. so much money down the drain Embarassed

.

since the meat is still a bit pink is it possible to salvage it?

I cooked it for 4h on a very low fire

Executive Member Joined: Oct 12 2009 Posts: 311

my mother told me to cook the meat in a pot without any water. she said adding water ruins the roast. first sautee onion. then add meat. sprinkle some paprika, black pepper and salt. the juice from the meat is more than enough! if you are freezing the roast, wrap it in silver foil and bag it. freeze the sauce separately in a container.

Diamond Member Joined: Feb 02 2006 Posts: 4770

I thought we discussed cooking it in the oven, not on the stove?

I have no idea how to make a roast on the stove.

Ohhh Merrymom:

I'm so sad Crying or Very sad

How long should I cook the meat?
Should I put it in the oven or leave it on the stove top?

Diamond Member Joined: Feb 02 2006 Posts: 4770

Maybe Aizer has me on block? She never seems to respond to my suggestions.

Guess my help was not wanted...

Diamond Member Joined: Oct 08 2009 Posts: 4018

melt in your mouth is making me hungry for chocolate and cheesecake....who needs meat?

I'm sorry I could not come to my computer before today because I had food poisoning this shabbos all the way to now Sad

So here are the results after doing ALL the methods proposed in this thread here are the results:

Stove top is out!
It made the worst meat of them all chewy chewy chewy!

Oven method:

I tried and the result was ok this shabbos BUT when we kept it warm for shabbos in the sauce it became again chewy chewy chewy

Crock pot:

Here is the winner!!!
I added a cheek to the chulent and it came out devinely soft and "buttery"
so did the other meats tried in it Smile

I wanted to thank everyone for all their good advices and recipes.

All the best