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People keep saying you need fancy cuts of meat for a good stew.
I see it all the time in recipe groups, folks buying expensive chuck roast or sirloin tips. That's a huge waste. I've been making stew for twenty years, and the best, most tender meat comes from the cheapest cuts like neck or shank. They have more connective tissue that breaks down over the long cook. Last month, I made a pot with beef neck bones that cost me four dollars and fed us for three nights. The flavor was deep and rich, way better than any fifteen dollar roast I've ever used. Has anyone else found a cheap cut that surprised them?
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jennifer3585mo ago
My grandma used to save the oxtails from her butcher, they were practically free. She'd simmer them for hours until the meat just slid off the bone. That gelatin makes the whole gravy so thick and good. It's the same idea @the_ivan was talking about with the low cook. Those tough cuts just need time to turn into something amazing. I'd pick a bony piece of shank over a lean steak for stew any day.
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shah.ray6mo ago
You're totally right, the cheap cuts are where it's at. I grabbed some pork shoulder on sale last week and slow cooked it forever, it just fell apart. All that fat and gristle melts away and leaves you with the good stuff. My family thought it was some fancy meal, lol.
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