ImStillMags wrote:
>
>Here are pictures of the process and the last picture is the wine
>braise I did with the other half of the
>cryovac package of flap meat.
>
>http://picasaweb.google.com/Sitara80...89578334695106

I'm sure it tastes good but that's too valuable a cut of beef to
braise, and then shred... that's the perfect dish for cheap round...
because with all that marinating, braising, and shredding no way/no
how can anyone detect one cut of beef from another. Hey, it's your
pocketbook.