OK, back to the Science of Good Cooking.
Concept 6: Slow Heating Makes Meat Tender
Recipe: Slow-Roasted Beef
The concept here is that by slow heating a cut of meat, you use the enzymes to break down the long muscle fibers of the meat. This method results in a tender cut of meat.
We decided to try slow-roasted beef, roasting a boneless eye-round roast on a rack for hours at a low temperature. First, you salt the beef and keep in the fridge for a day. You sear the beef for flavor, then roast at 225 degrees for almost 2 hours. You also let it sit for a while, since we learned from concept 4 that hot food keeps cooking.
The roast turned out a beautiful medium and was so tasty that I can't believe I don't do this more often. Dave was pleased, too.
I served with some wilted greens and braised carrots, both veggies from my CSA.
The next concept is also meat-heavy - cooking the hell out of tough cuts of meat to break down the collagen into gelatin. There are some tasty pork recipes in this chapter that are probably going to make me want to cook pork more often, too.