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Wisconsin | I didn't know exactly how hot, but read it starts breaking down at 190, so slowly reaching 206 sounds right. We're talking hours at that temp, but you could start with a hotter oven to get to that temp, then turn it down to the 200 range, it would take forever to get a cold roast to 200 in a 200 oven.
Or I'll use a instant pot pressure cooker for the frozen meat, then leave it hot for more time, but not at the higher pressure temp. The high temp is just to get it cooked through evenly, then let it sit to tenderize. | |
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Tough Beef...
