These seem to be the newest rage. Anyone had them? Got any recipes?
I came across this and followed the recipe a few weeks ago and they turned out fantastic. This is now in the rotation when I am looking to braise something.ValleyRatAg said:
The not knowing what a mutton truly is was annoying.ValleyRatAg said:
96ags said:The not knowing what a mutton truly is was annoying.ValleyRatAg said:
Otherwise, looks good.
We followed this guy's recipe and really liked them as well. Definitely something fun to try making at home OP.ValleyRatAg said:
TxSquarebody said:
Don Chente in Bryan has good ones. Apparently only new to us TexMex loving heathens. A coworker from San Diego says they have been there forever.
Marcus Aurelius said:
Made these tonight. Delicious. Used short ribs. Kinda fatty. Anyone have advice re alternative beef? Pulled pork would be delicious too.
Chuck roast cut up should work well, you can remove the large pieces of fat prior to going in the pot. Just be careful not to overcook it, I'd keep the oven temp down to 275 or so.Marcus Aurelius said:
Made these tonight. Delicious. Used short ribs. Kinda fatty. Anyone have advice re alternative beef? Pulled pork would be delicious too.
It's in the strip center across from the HEB at the corner of Texas & Villa Maria.keysercade said:
Say more about this place, I live in CCL but haven't heard of it and can't find it online...
Good call, what I should have done. I also used chuck roast instead of a more tender piece of meat which was probably not a good idea.Naveronski said:
I also started late. Once then went into the oven, I made the call to order pizza. I delayed them by a day instead of pulling them early.
TxSquarebody said:
Don Chente in Bryan has good ones. Apparently only new to us TexMex loving heathens. A coworker from San Diego says they have been there forever.