Description
Chaps is cheek meat, and cheeks do the hardest work on the animal. All that chewing builds deep marbling through muscle that no quick-cook steak can match. Cooked slow, the collagen breaks down into a sauce that coats the rice instead of sitting under it.
It is the cut that makes pilau taste like it came out of a hotel kitchen, and the reason a plain beef stew can taste like more than the sum of its parts. Brown the pieces first, then give it an hour and a half with onions, tomato and whole spices. Salt it late. One kilo feeds four generously, or portion it into two bags and freeze one.
Cut across the grain into chunks about the size of a thumb, which is how we cut it unless you say otherwise. Ask for it trimmed if you want less fat in the pot, though the fat is where the flavour lives.
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