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Bought a chuck tender roast. Mid rare or should I braise it thoroughly?
Posted on 12/13/16 at 6:16 pm
Posted on 12/13/16 at 6:16 pm
It's braising as we speak. If it was a chuck roast I would cook it for at least three hours (3lbs). I'm not familiar with a tender. Should I shoot for medium rare or cook the tender like a chuck roast although it's much leaner. I know that it's lean like a tenderloin, but not quite as tender. I'm most concerned about the texture.
This post was edited on 12/13/16 at 6:26 pm
1
Posted on 12/13/16 at 6:22 pm to Degas
I'm a fan of red wine braised chucks, but I'm not opposed to a good mid rare one either. I find the braised option is more forgiving than mid rare unless you can sous vide for a day or two. Something about the gravy in braised red meat does something to me. Can't get enough of it. Add some shiitake mushrooms for umami. 
Posted on 12/13/16 at 6:27 pm to BottomlandBrew
Sorry BB...lost the text in the first post. Again, I'm braising as we speak. With a chuck tender, should I treat it like a regular roast or shoot for midrare? Texture...
Posted on 12/13/16 at 6:31 pm to Degas
I treat them like regular roasts and go until fall-apart.
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