I need some help here. A Szechuan restaurant here in San Jose has a dish with a delicious flavor called "Beef Stew". I don't know enough about meat cuts to know WHAT it is, but I've never had beef with so much white tough unchewable rubbery skin looking stuff around it and throughout it. What cut of beef could this be and what is this white, non see through rubbery part? We order this dish fairly often but last night there was so much of this rubbery tough stuff on all the meat, I'm ready to complain. Is it possible that this sounds like they are serving something that's not beef at all??
Thanks for your help! I'd love to get to the bottom of this. Their English is terrible at the restaurant so it's not very easy to explain this all to them and they actually be of help.
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