You Cook Pot Roast Wrong! This Japanese Trick Makes The Cheapest Beef Fall Apart

I put a spoon against the beef and it opens. There's no knife on the table. You bought the cheap roast because the recipe said to, and three hours later it was dry and stringy and still tough. So you gave it another hour, and the hour made it worse. In Japan the toughest, most sinew-ridden piece is the ordinary choice, and nobody treats it as a rescue. It was never the cut, and it was never the time. No slow cooker, no pressure cooker, no Dutch oven. A heavy pot and a normal stove. Twelve decisions, counting down from 12 to 1. Number 1 takes no cooking at all — it happens after the stove is off. CHAPTERS 0:00 The roast that gives way 1:45 12. Buy the toughest piece, not the leanest 3:07 11. Cut it big, and with the grain 4:17 10. Throw away the first water 5:32 9. Skim, and keep skimming 6:55 8. Start with a splash of sake 8:10 7. Barely cover the beef 9:33 6. Never let it boil 11:12 5. Put a lid inside the pot 12:37 4. Grate an onion in and let it disappear 13:57 3. Salt at the end, never the start 15:41 2. Stop by feel, not by the clock 16:59 1. Let tomorrow finish it 18:36 What you do this week So what cut do you buy for a pot roast? #potroast #braisedbeef #japanesecooking