The Slow Sizzle
Tougher cuts of meat have been making their way into the top of the culinary world. Previously unheard of cuts, like beef cheeks, are making an appearance in top restaurants the world over. Locally, lesser prime cuts, like shank and neck, even tails, have always been part of our menus. Unlike most first-world countries, we are still fortunate to have access to cooks and house help. Either that, or some households are still run by housewives. In most homes, there is usually someone who is tasked to feed the brood. Having time to go to the market and prepare and tend to the stove is a luxury most of us take for granted.