Best Yet market has this for $2.99 lbs. this week and I'm interested in buying one. I read this is a tuff cut of meat and does best in a slow liquid bath but I'm more interested in using my pressure cooker. I figure it would have the same benefit with out shrinking with some fresh veggies. Which way would work out best, letting it site in the broth or putting it on the rack above the liquid? What kind of spice or would rubbing olive oil over it help make in tender before cooking? Every recipe I see seams to point to liquid bath and cutting it into stew size chucks.
Edited by Dagger - 10/11/15 at 11:31am