Tough cuts of meat, like chuck roast, brisket, hanger steak, and flank steak, aren’t just cheaper than their leaner counterparts — when cooked just right, they deliver even more flavor. But you won’t get any of that flavor without adding a few key steps to their preparation. From a long, slow cook to the power of a brine, here are six ways to get the job done.
from WordPress https://jonathanwilhoite.wordpress.com/2017/03/24/6-ways-to-tenderize-a-tough-cut-of-meat-meat-market/
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