The plan was a slow roasted beef shoulder. The problem was the results. The shoulder did not want to become tender. It cooked and cooked and cooked. I added broth to the pan and saw hints of tenderizing. But hours later the shoulder was still firm-ish and becoming dry. It chose not to become a falling apart tender piece of beef. Perhaps I was not patient enough. Perhaps my experiences with other chuck shoulders blinded me to the possibilities that this one needed to cook longer.
Years Past
March 1, 2011
March 1, 2009
March 1, 2007
March 1, 2005
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