I'll add this too. There is a technique used there that cuts the meat in cubes, cover it with cooking oil, bring it to a slow simmer and simmer (about 190 degrees) a long time till the meat is brown. It will take about an hour. This seals in all the juices and flavor, nohting leaches out into the oil and works great.The meat is very tender, the fat in the meat melts away, and you are left with very tender, not greasy meat. The oil is then refrigerated and used again.
10/8/12 at 3:09am