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I always thought you needed fancy cuts for a good stew, but a bad week in February changed my mind.
My car broke down in Spokane and I had exactly $12 left for food after the tow. I grabbed a pack of beef neck bones for $3.50 and some old potatoes. Simmered them for 4 hours and it made the richest, most filling stew I've ever had. Has anyone else found a cheap cut that turned out amazing?
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wells.christopher18d ago
Honestly, that's the real secret right there. All the good flavor is hiding in the cheap, bony cuts like neck or oxtail. Read something once about how the connective tissue breaks down into pure richness. Tbh, I've made some killer chili with beef shank when it was on sale. Just takes patience and a long, slow cook.
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lee1818d ago
Read an old cookbook that called beef shanks the "butcher's secret" for stock. Tried it last winter, just a couple of those meaty discs with the bone in the middle. After a slow simmer, the marrow melted out and the meat fell apart. That pot of soup had more flavor than any steak I've ever bought.
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