Birria taco recipe with neck meat?

[nastynate]

You're mission out, it's becoming my favorite cut to braise over shanks. So much connective tissue and bone to meat.

The only good reason to shoot big bucks is big necks!

 

[Nick87]

You're mission out, it's becoming my favorite cut to braise over shanks. So much connective tissue and bone to meat.

Yah these kids eat a lot of snack sticks and jerky lol. Gotta come from somewhere. Plus we've always got a steer and a hog in the freezer...if I didn't if probably be more selective with what I grind.

 

[HiMtnHntr]

The key I’ve found is rehydrating after shredding. I like to use as a base stock beef broth and tallow.

 

[Neumie]

If you want to eliminate the guesswork on how to cook venison, head over to Hank Shaw's website (of course there are other great ones but his is best in my opinion) and follow his venison recipes to a tee. I say venison recipes because beef cooks differently, it's fattier, etc. Once you do a bunch of those recipes, you'll have a good feel for cooking it and can tinker all you want. But he has very explicit directions, essentially written for people who suck at cooking. That's how I learned. Cooking longer will not dry it out if it's cooking in a brothy, juicy, fatty liquid like most of these braising recipes are.

Thanks for sharing this resource.