dinner last night: what happens when you only have 2 eggs for 3-egg quiche
The most expensive cuts of meat are the ones that cook quickly and serve up a tender grain that melts in your mouth if you have the sense to cook it properly (i.e. not overcook it). I love those cuts as much as the next Texan, Argentine, or general meat-eater. However, the best known trick for a cheap but flavorful meal is a hunk of meat (in this case, beef) that chews like a tire if you try the quick dry heat method. Chuck roast and other “tough” parts near the ass are typically slow-cooked to break down the connective tissues until the meat is falling apart.
fresh vegetables to compliment fresh chuck roast
sitting around and stewing isn’t always a bad thing