One of the best ways to tenderize a tough cut of meat is to cook it slowly at a lower temperature. The other is to make sure you add some type of natural tenderizer and plenty of liquid to keep it moist. To this end, I added an entire cheap bottle of red wine to a slow cooker filled with my 6-pound rump roast (fat trimmed away) along with a full red onion, thinly sliced. I plopped the lid on the slow cooker, turned it on low and forgot about the roast all day Saturday.
Come 9 PM Saturday night, that baby was still tougher than an old leather boot. Oh, well, I had until noon tomorrow. So back on went the lid, and off to bed I went.
Yeah, that didn’t help. Morning came, and with it the wonderful aroma of slow cooked beef … that was still tough and unmaleable. Out of the crockpot and into the roaster went the beef, along with the liquid and very cooked onions. Ripping the beef into smaller pieces to fill the bottom of the pan, I topped with the liquid, onions and freshly quartered potatoes, a boatload of baby carrots and a few stalks of chopped celery. With the oven at 300, we left for church, and I was hoping for something a bit softer upon return.
The oven roasting did the trick, and the beef shredded beautifully. Served with the roasted veggies, a salad, and sliced sour dough bread, the family never knew how close they’d come to eating some very flavorful shoe leather.
To store the leftover beef, I shredded all the meat into small pieces, filled a large container, and topped it with as much liquid as the container could hold. Nothing keeps leftover meat juicer than being stored in its baking juices. The veggies made it into another container … both of them staring at me with a reminder of my commitment to use all of them up by the end of the week without sending the family into massive protest.