Posted by admin | Posted in Cookbooks for Bar B Cues | Posted on 28-09-2008
Tags: blog, boston, boston cooking class restaurant, boston cooking classes, boston cooking school, boston cooking school cookbook, boston cooking school history, cooking, food, recipes
What’s the best way to cook a Boston Butt in the oven to make it fall of the bone tender?
I have a 6 pound Boston Butt and an oven rack with a drip pan….
Think braising instead of roasting for tougher cuts of beef. Braising is done with liquid that is usually highly seasoned to impart flavor into the meat.
I’d rub the thing with a good dose of salt, pepper, garlic, thyme, whatever spices you like, put it in a pan that you can cover with either a lid or cover tightly with foil and let it go low and slow for 5-6 hours. Add liquid of your choice to come up about 1/2 way on the meat. I often use beef stock but you can use water. Toss in a bay leaf or two, a couple of peeled onions, some chunks of celery, garlic cloves. The more flavor your braising liquid has, the better your beef will be. You can add wine or tomato sauce or juice too.
Don’t pitch your pan juices when done either. They will make a wonderful soup base later. Just put in the fridge, let the fat come to the top and solidify, skim the fat off the next morning and add to your next batch of soup.
Cooking With Mike
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