That cut of meat like so many is loaded with flavor but it is tough.
A few things that you can do:
1- my favorite because I have the tools is to do a low and slow smoke at about 225 on my pellet smoker.
2- it will braise well and again low and slow, you cannot rush it, the fibers need to break down.
3- my wife’s favorite is the Instapot of pressure cooker. This speeds the time and will yield great success. Use caution but if you take it out snd find it still tough put it back for 5 minutes.
With any of these you can marinate, rub or season your your liking, but it has to be low temperature and slow cooking.
Good eating!
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