Question: how to cook fattier, cheaper cuts of meat
Option 0: 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.
Option 1: 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: 1