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Posted on 9/17/14 at 6:18 am to KosmoCramer
What cut did you use? If rump that is the reason. Use chuck roast and it won't dry out as long as you have enough braising liquid to pretty much cover it.
And don't add hot liquid to cornstarch because it will clump. I know that tip is late.
And don't add hot liquid to cornstarch because it will clump. I know that tip is late.
Posted on 9/17/14 at 9:08 am to KosmoCramer
quote:
I probably didn't go low and slow enough? Went 300 for about 3 hours?
When I do rumps, I go for 5 or 6 hours plus at about 275.
Pull it apart and let it go another hour or so in your braising liquid.
I pour the liquid in a pan and begin to reduce. I make a slurry with gravy (If you just add dry flour, it can clump) and let go on med-hi heat for about 10 mins.
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