About this cut:
This out-of-the-ordinary cut from the shoulder of the steer is a delicious and lean alternative to brisket. Braise with beer, or roast on low heat. The meat will cook to fork-tender, bursting with flavor.
Basic Cooking Technique:
Braise low and slow.
Amazing cut. Very lean. Cook longer than a first cut brisket but just as good.
I like this cut as a brisket substitute. It is very tasty if it is cooked long and low. For Rosh Hashanah, I browned it & then added carrots, sauteéd onions, and apricot jam--covered it very tightly & baked at 300 for about 4 hours. Great reviews from the family.