Appears in Cook's Illustrated January/February 2008, America's Test Kitchen TV
Roasting inexpensive beef usually yields tough meat best suited for sandwiches. How do you transform a bargain cut into a tender, juicy roast that can stand on its own at dinner?
For an inexpensive slow-roasted beef recipe, we transformed a bargain cut into a tender, juicy roast by salting the meat a full 24 hours before roasting and then cooking it at a very low temperature, which allowed the meat's enzymes to act ...