Description
Gishiri is one of those cuts that has a name in the kitchen but not on a butcher's chart. It comes off the shoulder and neck, full of long fibres and seams of connective tissue, and it is exactly what you want when the dish needs body rather than tenderness.
It does not do well sliced thin and rushed. Give it time. An hour of boiling is not too long. Boil until it starts to give, then wet fry with onion, tomato, garlic and a little royco if that is how your kitchen works, and let it reduce until the sauce clings. It also makes a strong base for bone broth because of all that collagen.
Ask for it cut into medium pieces, on the bone if you want the flavour, off the bone if you want it faster. One kilo feeds three to four in a wet fry with a side.
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