Sazon television

Tough cuts of meat, like chuck roast, brisket, hanger steak, and flank steak, aren’t just cheaper than their leaner counterparts — when cooked just right, they deliver even more flavor. But you won’t get any of that flavor without adding a few key steps to their preparation. From a long, slow cook to the power of a brine, here are six ways to get the job done. Pounding softens and tenderizes meat, making it easier to cut and eat.
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