Yesterday, I cooked up my friend’s chuck roast in small pieces so it could be broken up quickly in a soup presentation for his spouse.
Today, I’m cooking up mine chuck more as a pot roast. Here’s what I started with.
This is the meat after dry brining it for several days in the fridge with plenty of salt.
This is the same meat after browning on all sides and edges in beef tallow. The dry brining has already done its job as the meat is coming apart along the fat seams.
I’ll cook it up in much less bone broth than my cook yesterday and without cutting the meat up. In addition, instead of the two hours the meat went for yesterday, I’ll be cooking only for seventy minutes.
I have another piece of equivalent size, and I’ll be deciding how to cook that up later.