Log In or
Kristen is the Senior Editor of Food52
I've made it several times with a 3-lb cut and a half recipe, fit snugly in a smaller pot (5.5-quart dutch oven), and the time is about the same, since the meat is about as thick all the way through. You'll just want to watch it a little more closely to make sure it doesn't burn or dry out, adding a bit lof liquid or turning down the heat if it's simmering too rapidly. When it's as tender as you like it's done!
prevented successful signup:
prevented successful login:
We'll never post anything without your permission.
How you eat is how you live. Let's eat well together.
Sign up for our useful and inspiring emails. Get a $10 credit at Provisions,
our new kitchen and home shop, launching soon!
Please enter a valid email address.
Well played. You deserve a cookie.
We'll email you about claiming your credit and earning more by inviting friends.
Or Claim Your Credit Now