I'd been eyeing this one for a while and finally decided to take stab at it. The D'Art website had two recipes - slow cooking at 275 for 2 hours and the other, a high-heat sear and then oven roasting at 375 until medium/rosy on the inside. I winged a Mexican-style rub of sorts and then opted for the slow cooking route, hoping it resemble carnitas. At 2 hours it was still super tough, so I cooked it an hour longer, checking often. Then I pulled it out and declared it a failure.
I guess the high-heat method may have been the way to go, since it was a very lean cut. One (of the few) recipes for the same roast I found online said this one was from the knuckle, for what it's worth. Anyone had success with this?
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