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ChasnotRobert
Nef
Slow cooking some shin, in the ragu I’ve used some ale and bitter in place of stock as I often do.
Unfortunately the bitter is leaving a chronic bitter finish. It tastes absolutely banging until the bitter finish - any ideas on how to get it to fuck off? Acidity from balsamic has helped a lot, and hopefully as the meat cooks and the juices and fat from the meat will mellow it out. But I don’t think I can handle cooking something for a few hours knowing it’s going to taste shite.