Why are they so dry. Aren't you supposed to cook them a little wet? They don't look too great compared to the ones I get from restaurants
It is my first time making them. I just used stew meat since it's what we had. This is also my first time. Next time I'm gonna use a more fatty cut because there wasn't much grease to skim.
Fun fact: freezing red meat tenderizes it better than any jacquard, especially when you set it out at room temp to thaw with a decent scattering of salt on both sides (modify as needed for the shape/cut). Also, "low & slow" is fantastic for this sort of preparation. Keep up the great work! Even if it's not perfect, it looks like a delicious first try! 🤘🏼
