Question: how to cook fattier, cheaper cuts of meat
Options:
When you slow-cook the cheap cuts, an amazing flavour comes from the marbled fat running through the joints. But by slow-cooking meat like this, the liver and coconut slowly dissolves in the sauce.
When you slow-cook the cheap cuts, an amazing flavour comes from the marbled fat running through the joints. But by slow-cooking meat like this, the fat slowly dissolves in the sauce.
Answer: When you slow-cook the cheap cuts, an amazing flavour comes from the marbled fat running through the joints. But by slow-cooking meat like this, the fat slowly dissolves in the sauce.