How do you make large cuts of pork or beef that fall apart on the plate using only an oven?
3 years ago by TheOtherJake to c/food
I'm not talking "you don't need a knife" level here, I'm looking for, "you need a spoon to finish the last bits" level of falling apart.
What are your specific techniques and tricks for different cuts?
Also, if you know a great Tennessee style dry rub I really want to know about it please.
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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.
Subcommunity of Humanities.
This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.
go to feed...
Low and slow braises are my go-to. The cook time will differ based on the cut. But if I'm cooking a chuck roast...I sear it in oil or ghee, then braise it in some kind of liquid for a few hours in a dutch over in a 250 degree oven. If I have time, I'll turn the oven off after 4 or 5 hours and let it hang out in the braising liquid in the cooling oven overnight. 🤤
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