St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
---------------------------------------------

Stock, Making 

Andrew Auld wrote: 
> I've used round steak, since I think the flavor is better than sirloin...

I believe it's a general principle that any tougher cut is more flavorful
than any tenderer cut, the flavor and toughness both developed with the
amount that the muscle was worked when the meat was a live critter.  This
works out especially well with things like long stewing, since more flavor
gets into the broth while leaving more in the meat, and the longer the
cooking the more tenderizing.  Back when I was frequently making stock, I'd
get a heart and/or a tongue (most worked muscles in the critter, and the
cheapest per pound, with little or no fat) and put them into the big pot
along with the salvaged bones and other stuff for at least four hours of
simmer.

Date: Thu, 29 May 2003 
From: Sibyl Smirl 
Subject: Re: Chili--The Debate Continues.