Quote:
Originally Posted by buccaneer
You aren't fooling me calking!
I can see the dryness, plus, my big brother (rip) used to use steak like that to make bolognaise sauce...lean cuts just aren't made for that.
But, can I have a bowl too, just to be sure?
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Quote:
Originally Posted by JohnHB
I'm with you. Rough cuts slow cooking best for stew!
John
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Man, the Aussies are a tough crowd to play to these days
It was the best beef stew I have had - not because of the meat but because it had cumin, loads of garlic and jalapenos in it... and it was the first one I have made myself. You're probably right that a fattier cut would have been more tender. But the steaks are what I needed to clear out of the fridge, so in they went! Had some with grits for breakfast today and it tasted even better (couldn't taste the smoke the day I cooked it).
