On Thu, 24 Aug 2006 17:07:22 +0100, "Mungo"Two Sheds-" Toadfoot"
thanks Si, you have a point there - 20 faces contorted with jaw-ache would be unconscionable. It had occurred to me that the extravagant no-brainer would be sirloin or ribeye or other frying steak but I can see there are some more reasonable compromises. (My other half is putting up the dosh so she will make the final decision). So braising you think might be a better cut than stewing? Yes, you could be right there and maybe the price will be a guide. What worries me a little about going for the 'look' of the meat is that the Sainsbury's woman told me the tougher of the two ends of their stewing cut is the one that looks leaner, while the more succulent has a more marbled look. I've heard that mentioned in regard to frying-grilling steak but not stewing.
Anyway, I take on board what you say and will talk to the butcher now also about the braising-stewing option as well as topside-silverside chuck-skirt. That should maintain a sizable queue of irate fumers behind me.
Many thanks!
