Beef Help

[Damienm05]

So, I've been cooking brisket/roasts/other tough beef cuts in a dutch oven at 215 degrees for like 7 hours. With only some stock onions and celery. I drain all the fat and juice out after chilling it (so the fat is solidified and differentiated), shred it up and store it for the week. Very tasty stuff.

It's been suggested that I am severely diminishing the NV of the food and probly losing a lot besides saturated fat when the braising liquid is dumped. It hadn't occurred to me before but I afraid it could be so. Any thoughts? Thx.

[bass]

good question. I tend to believe that overdoing anything is not good, and draining the juices is probably not good either. now in stead of cooking it for 7 hours why not make it beef jerky? Great source of protein.

[Damienm05]

Because beef jerky isn't the best piece of beef you'll ever taste in your life. As where my 7-hour braise makes you forget you're dieting. Don't get me wrong, I have no problem with going back to ground/steaks - was just wondering. I know CBino would have solid info.