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When it is fork-tender, it's ready.
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Return the meat to the pot and braise in the oven for about an hour and a half, covered, at 325 F. The meat should be done when it's fork-tender.
The meat is ready when it is fork tender, or when the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
Simmer the jicama until it is fork tender, then drain it and mash it with a potato masher.
Rather than braise his pork until it's fork tender, the short-rib vacuum cooks via sous-vide for 72 hours.
Cook 1 1/2 to 2 hours, until meat is fork-tender.
Cook for about an hour, or until the meat is fork-tender.
3. When the sweet potatoes are fork-tender, drain them in a colander set up in your sink.
If you want to make a sauce or gravy, remove the meat and vegetables when the meat is fork tender.
After four hours, two hours past when a normal pot roast would be fork-tender, the deckle yielded.
The meat was fork-tender and the spices had turned it a gorgeous reddish gold; I loved it.
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