The recipe called for 5 spoons of butter I only had 1 so, I used some olive oil. Used some onions and cooked on low with some water like the recipe. After 2.5 hours, the meat wasnt tender like it was in recipe. What went wrong? Would substituting butter with olive oil make the meat less tender?
by justitia_
20 Comments
posting the entire recipe would help, you know
The recipe is somehow lying to you.
Not going to lie both look gross. And yes posting what you were trying to do helps
Just put it back in for another few hours
Didn’t cook long enough.
Likely the cut of the meat. The first pic could have had better marbling, maybe a better sear as well.
Time in the crock pot seems to be lacking. 5 hours on high or 8 hours on low is my rule of thumb, depending on the protein being used. YMMV!
Needed to brown first.
Depends on a handful of factors. What cut of meat did you use? Did you cook at a low or high temperature? What was the internal temp of the meat when done? The 2.5 hr cook time is just a guideline. A tough cut needs to be somewhere between 180-205 degrees F and brought up to that temperature very slowly, in order for the collagen to fully break down. Sometimes, it takes more time or less, depending on the meat. Doing the same with a leaner cut, though, will just give you dry, rubbery meat.
The type of fat you use won’t make a difference.
No idea. What was the recipe?
A few things.
1) the type of fat you use will have nothing to do with how tender it gets.
2) Sear the hell out of your meat before you start the simmer. Sauté it, create a smoke show, get it all nice and dark.
3) Recipes are just a guide, a map, a starting point. If your meat isn’t tender, add time. Add heat. Add a lid on the pot.
You want to simmer with moderate bubbles. Not a rolling boil, but more than 1 bubble every few second. Be sure to stir every half hour or so.
I don’t think you seared it enough so it ended up just boiling, and maybe cook it until its more tender I can’t really tell by the picture but the first one was tender enough to pull apart
Simple answer, you just need to let it cook longer.
Don’t go by time. Go by texture. A fork should plunge into the meat with zero resistance. If it doesn’t, keep cooking.
Cook it long enough and it will get tender.
The onion is still not even cooked mate let it a couple hours
One more hour should do it.
What cut are you using. Just as with steaks, it’s important to choose the right cut for stewed/braised meats.
https://preview.redd.it/1wfzy6bm1pqe1.png?width=1080&format=png&auto=webp&s=f9398b08a2492191af4f27da8f99d5653dacee01
Didnt look exactly the same but was tender and meaty. Vinegar in the end helped balance the oily taste. It needed to be cooked like 5 hours unlike what recipe called for but they used veal, I used beef so there is that
Get a good sear on the outside for flavor and flavor, then braise until tender. That’s really all there is to it.
Dude so when braising you really need to sear the meat before you slow cook it. So high heat sear all sides of the meat then cool in the liquid and low heat not high heat… It really looks like you boiled the beef