“…get out the food mill. Alex found some prosciutto ends on sale and decided to braise them in tomato sauce. When it was done, he pulled the meat and left it in the sauce to cool. The next day, when I had a chuck shoulder to cook, he suggested I add it to his braise and cook the sauce again. I added some water and some more tomatoes and took his advice, slipping the pot into a 250° oven. Oddly, the chuck shoulder just wouldn’t tenderize; I ended up cooking it for almost eight hours. Good thing it was pizza night. At this point, it was late, so I cooled the whole thing down and refrigerated it overnight. The next day, I went to shred the meat and it was tender but dry and lacking flavor. The bits of prosciutto were tough and salty. The sauce itself was delicious, but thick. What to do? Alex whipped out the food mill and we pressed all the juices (what little was left) out of the meat as we removed it from the sauce. What was left was a rich, succulent tomato sauce with an earthy, meaty flavor. The actual meat won’t be missed at all.
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