A slow simmer of 45-50 minutes per lb. Is recommended. You can also slow oven cook it; just use a dutch oven or deep stainless steel sauté pan, add 2-3 inches of water over the beef , cover it, and bake at 325 degrees for about the same time ratio. The beef is done when it is fork tender; meaning your fork easily pierces it and the beef starts to shred under the fork.
"Point" cuts cook quicker since there's less meat. "Flat or Plank" cuts prefer a long slow cook since there is more meat to tenderize.
Flat cut=more money=more meat=good for slicing
Point cut=less money=less meat=good for hash.
Always slice AGAINST THE GRAIN!
"Point" cuts cook quicker since there's less meat. "Flat or Plank" cuts prefer a long slow cook since there is more meat to tenderize.
Flat cut=more money=more meat=good for slicing
Point cut=less money=less meat=good for hash.
Always slice AGAINST THE GRAIN!
