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Virginia, Northern Neck | We cook a lot of tough old meat at 212 degrees in our electric oven, low and slow and overnight.
We set our oven halfway between 200 and 225 (checked it with a thermocouple) and roast until it is fork tender (sometimes 12 hours, often 16 or 18 hours).
Costs almost nothing to run an oven at that temperature, and after a while, all the cells in the meat burst from steam and the meat is tender.
If there is not enough fat on the meat, we add some lard.
We sometimes marinate tough old birds or lower quality meat in vinegar, pickle juice, wine, bourbon, whatever we have at hand.
We like this method so much that we also use it for nice cuts of meat, like a standing rib roast or a young turkey.
For the better cuts, we just roast low and slow until the internal temperature is correct for the meat being cooked.
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Tough Beef...
