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Reply to "Why is my meat so hard and chewy?"
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[quote=Anonymous]Lower fat stuff doesn't do well in the slow cooker, in general. Specific cuts need different treatments, so it's important to know what cut you have, especially when it comes to beef and pork. Your short ribs are a good braising cut. I'd throw them in the slow cooker with some red wine, rosemary, garlic, onion, and a bay leaf. They need time.. ideally, hours and hours. You'll go through a period where they will be tough before they become tender. You're basically relaxing the muscle fiber with moisture, heat, and time. You can't rush these cuts! [/quote]
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