This is not a knuckle bone, but an 8 pound boneless roasty-sort-of-thing. As far as I can tell, it seems to be from the round section and maybe includes the bottom round and/or the tip from the hind leg.
It was on sale for 99 cents a pound and now I don't know exactly what to use it for.I think it would be too lean/tough for roasting whole. I find a lot of online references for knuckle steaks, but these seem like they are tough as well. I am leaning toward cutting it up for stew meat, but I am afraid that it might be dry and tough even if I braise the heck out of it.
Anyone have any expereince cooking this cut? What would you do?
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