Thick ribs, Chuck, are the most tender of all stews. When you stew it for a long time, the so-called pulled meat* is created. Be careful. Frying for too long means dry and less tasty meat. Ribs, by the way all stews, are ideally suited for making an old-fashioned tasty gravy. To do this, scrape off the bits in the pan and then finish the gravy.
Shoulder Beef 3.5 kg
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