Tough beef in tagine - good cut of meat, why did it get tough?

Discussion in 'Food & Cooking' started by jenbenn, Nov 18, 2012.

  1. jenbenn

    jenbenn

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    At home cook
    Hi everyone. I just bought a cast iron tagine which I've used for many things successfully.

    I tried making beef stew, using stewing meat from my trusted butcher. I cooked it according to a tagine recipe, very slowly for 3 hours. It was tough as nails! What could have gone wrong?