One of my golden rules of chulent making is any (almost) any meat is good for chulent. After 24+ hours there is no difrention between cuts of meat. To prove this point I have begun to experiment with some more unsual cuts.
My experiment for this week was ... SHIN. (If you followed me on Twitter, you would know that already).
I had originally picked it up as an experiment to smoke it (a new hobby of mine), but as I read up on it I saw it was very good for stews. And what is chulent but the ultimate stew. And it worked Faaaabulously. It was soft and tender but did not just fall apart on its own.
So just remember the right type of meat for chulent, is the cheapest one that week.
