I'm making French dip sandwiches for company, my recipe is to brown it then braise it at 250 or 300 for several hours with the au juice (from the packages by French's).
Chill over night, defat it and slice it as thin as possible.
Is there a way to be sure of getting the best cut so it isn't so full of fat and is tender?
Any suggestions on improving my usual recipe/method?
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