HOW TO TENDERISE CHEAPER, TOUGHER TASTIER CUTS OF MEAT

This is how professional chefs treat cheaper, tougher cuts of meat...

1. If meat is in one piece, chop into desired pieces -- slices or chunks
2. Cover the meat with water, bring to a boil, reduce heat slightly; bubble for 5 mins, skimming off froth; drain and rinse
3. In a clean pan, cover meat with fresh water; add a couple of onions and a carrot or two
4. Stovetop:  bring to a boil; turn down heat to medium and simmer a few hours until meat is tender
5. Slow Cooker: cook on high in a slow cooker for a couple of hours.
6. The meat should not be falling apart but have some 'give'
7. Drain contents into a bowl; save liquid for stock
8. Proceed with recipe 

DISCLAIMER: The author accepts no liability for the consequences of any actions taken on the basis of the information provided.  Any information not sourced to a second party is the copyright of the blogger.