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Old 02-13-2007, 01:31 PM   #11
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If the meat is tender but dry then you cooked it too long.

Even meat braised in liquid weill dry out if it's overcooked -- it's just science. The water in the meat's cells will eventually be forced out.

Less is not more. More is more and more is fabulous.
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Old 02-13-2007, 03:29 PM   #12
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Send a message via Yahoo to Barb L.

I use nothing but chuck roast w/good marbling running thru. You may have just bought a bad one (too lean) -dunno, hope the next one is fine. I sear w/seasonings, then add very little water.

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Old 02-14-2007, 05:12 PM   #13
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Waterless Corned Beef in the Crock Pot!
Yep! A friend told me about this and it is quite good. No added seasonings or anything, but be sure to rinse the beef. Because it is cooking solely in it's own juice, it can be very salty if you don't rinse it first.
It is totally cheating to do Corned Beef and Cabbage this way, but you actually have more control over the juices this way. After the corned beef has cooked, low and slow, (overnight?) the liquor in the crock pot is quite oily and strong. Use some of this liquor to saute some of that pre-packaged cole slaw mixture, (grated cabbage and carrots) then add some water till it's tender. Totally cheating, but it's a great cheat.

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