Same here : whenever I cook with canned product, I always open them in advance, otherwise I need them at a certain point, and then I have to rush and open them and it irks me so! ;) I also find that for cuts of meats that need a long braising time, 3h is a really good threshold for them to become tender. I used to make this Norwegian lamb stew (I should make it again, really, I just don't think about it), and it would be diced lamb shoulder meat layered in a big pot with cabbage, a sprinkling of flour and lots of black pepper. You'd just add water to cover, and then simmer it on very low and let it go for at least 3h. The lamb would become melt in your mouth, and some of the cabbage would disentegrate and become part of the sauce. The rest would become very sweet cooking for so long. I would serve alongside some diced granny smith apples that I would have sautéed in butter and salted generously. I know it's weird to think of apples being salted, but it's actually really good. The tartness of the apples would pair beautifully with the sweetness of the cabbage and the mellowness of the lamb. De-li-cious! I think cheap cuts of meat are really the tastiest.
Hey, thanks a lot for your lovely comment and the detail you’ve gone into here; I’ve learnt a few things! Your Norwegian stew sounds amazing, I spent some time in Sweden and my best friends partner cooked me some traditional Finnish food (her home land) and it was great. Check out my next video as well, I think you’ll like that 😊
Made this today, turned out delicious! Next time I’ll also put a little cayenne pepper to add a bit of a kick to the dish. Thanks for a lovely recipe 😊
@@DomBill1 it's getting so hard to find good cheap meat. I know the farmers need to getting paid but things are getting crazy expensive. Any suggestions on some more cheap cuts I can ask for from the butchers
