The secret to a perfect stew is not just patience when cooking, but above all choosing the right cut. People often make the mistake of buying meat that is too lean, thinking that it is of better quality, but the result is guaranteed: tough, fibrous and difficult to chew.<\/p>\n\n\n\n
Here’s the real star of a stew that melts in your mouth:<\/p>\n\n\n\n
The King of Stews: The Priest’s Hat
Also called the shoulder muscle or shoulder, it is the absolute best cut. It is located in the front part of the beef.<\/p>\n\n\n\n
Why it’s perfect: It is interwoven with a thin vein of connective tissue (collagen).<\/p>\n\n\n\n
The magic: During slow cooking, the collagen does not harden, but melts and turns into gelatin, which makes the meat incredibly tender and juicy.
Golden Alternatives
If you can\u2019t find a priest\u2019s hat, here are the traditionally approved variations:<\/p>\n\n\n\n
Royal (or shoulder): Very tasty, with a perfect balance between lean meat and small fat veins.
Fish (or bell): A cut from the hind leg, rich in connective tissue, ideal for slow-cooked stews and casseroles.<\/p>\n\n\n\n
Cheek: For those looking for the perfect buttery tenderness. It takes a lot of time, but the result is gourmet.
3 mistakes you should never make
Using shoulder or rump: These cuts are too lean. Without fat or connective tissue, the meat will inevitably dry out and become tough.
Cooking over high heat: The stew must be \u201ccooked\u201d (pipare, as our grandparents would say). Excessive heat tightens the muscle fibers and makes them tough.<\/p>\n\n\n\n
Be quick: The collagen only starts to dissolve after about 1.5 to 2 hours of cooking. If you turn off the heat too early, the meat will be rubbery.
Chef’s tip: Roasting
Before adding the stock or wine, be sure to lightly flour the meat cubes and brown them over high heat in a little oil or butter. This will trap the juices and the flour will create that delicious, thick sauce at the end.<\/p>\n\n\n\n
Another tip: Cut the meat into pieces of the same size (about 3-4 cm) so that it cooks evenly.<\/p>\n\n\n\n
Want a step-by-step recipe for creamy potato goulash, or would you rather use the red wine version?<\/p>\n","protected":false},"excerpt":{"rendered":"
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