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Home Cooking

Petite Tender (teres major) Stew?

zackly | Jan 10, 202011:15 AM     4

I don't have a lot of experience with this beef shoulder cut but one of my local supermarkets features it regularly for $5.00 lb. It is pretty much 100% usable. The only way I've ever prepared it has been grilling it medium rare and slicing on the diagonal, tasty and tender. I have some very tasty brown sauce that is several generations evolved (Old:)) with additions and reheating. It would make an excellent stew and I'm thinking of using this cut of meat. My question is because it is a tender cut should I long cook it like a traditional braise/stew or should I just use it quickly cooked, like a beef tenderloin in say a Stroganoff sauce? Thanks!

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