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A cheaper cut of beef from the rear of the animal. It’s very lean and contains no bone, making it a good cut to braise or boil in a stew or casserole, or to make mince.
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Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).