What cut of beef did you use? I find freezing doesn't usually cause toughness but I think (might be misremembering) that this recipe doesn't call for a long cooking time so it may need a cut that doesn't need time to break down?
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It was some pre-diced flank that had been in the freezer too long. I think it’s my fault the meat wasn’t nice. The spicing was. But I didn’t want to waste the beef and am trying to use up our stocks vs spending money in January.
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