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/ck/ - Food & Cooking

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14344135 No.14344135 [Reply] [Original]

What cut of beef works best to go low and slow in the oven to come out super tender?

>> No.14344157

>>14344135
Roast or loin

>> No.14344164

>>14344135
Prime Rib

>> No.14344388

>>14344135
Chuck roast.

>> No.14344400

>>14344135
Cube steak, but you've got to boil it first to keep it moist.

>> No.14344421

>>14344157
tenderloin is like $25 a pound though, If I'm paying that much I would rather just by a prime ribeye, or scallops, or king crab legs.

>> No.14344426

>>14344421
loin and tenderloin are not the same thing.

>> No.14344685

>>14344135
Took cook as a whole joint for a roast?

>> No.14345077

>>14344157
>roast
This isn't the name of a cut though, is it?
>>14344164
For prime rib I'd rather make steak
>>14344388
Thanks
>>14344400
>boil it first
Really? There was one restaurant in Japan I went to that wrapped chunks of beef in foil and put it in the oven for half a day or something and the result was deliciously soft and tender. I don't recall them boiling it.

>> No.14345131
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14345131

>>14345077
>For prime rib I'd rather make steak

>> No.14345162

>>14345131
ribeye steaks is 100% a better use of that meat that prime rib

>> No.14345188

>>14344135
Literally everything is better low and slow

>> No.14345657

Make beef wellington.
Sear your tenderloin.
Allow to cool slightly as you roll out your puff pastry.
Fry finely diced onions, mushrooms. Mix in some beef liver pate.
Cover tenderloin in coleman's mustard (dijon won't work as it's french and Wellington btfo the french),
Then your mushroom/onion/pate mix.
Roll in your pastry.
Roast for about 11/2 - 2 hours.

>> No.14346993

>>14345657
This

>> No.14346997
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14346997

>>14345188

BRRRRRRT

>> No.14347717

>>14344135
Anything derived from the chuck is the best if you're looking for tender, pulled pork texture, as it's the best ratio of flavor, texture, and inexpensiveness. It's the same cut of beef as boston butt/pork shoulder, just from the cow.

Short ribs are even better, but quite a bit fattier and it tends to be more expensive. Brisket also works but also tends to be more expensive than chuck, depending where you live. Briskets also have two main "parts", the flat and point - the point is amazing slow cooked, but the point is noticeably leaner and sucks compared to the point.

When you're cooking these slow braising cuts, just know, there's a "sticking point" where you may think you have overcooked your meat because it's tough as shit, just keep going, and eventually, the connective tissue/fat will break down and render to where it gets super tender.

AVOID inexpensive cuts like top round, bottom round, eye of round, as they don't have nearly enough marbling/fat to make good braised meats. Those are better for cutting into thin strips for stir fries or roasting mid rare and slicing thin like deli style roast beef, or a roast dinner. Also, don't waste your money by trying to braise strip loin/NY strip, ribeye, or tenderloin, those are much better served as steaks or roasts and are naturally tender when cooked to ~mid rare.