It all starts making a lot more sense to me now. Some of my best stews/curries have been with sinewy shoulder meat and the the outer rib flaps cuts.
Type: Posts; User: The Rifleman
It all starts making a lot more sense to me now. Some of my best stews/curries have been with sinewy shoulder meat and the the outer rib flaps cuts.
Have you found that using tender parts of an animal, for example rump or back steak, for a stew or curry tends to toughen the meat as opposed to tenderizing it? Whereas, using shoulder meat for these...