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These days we may be buying tougher cuts of meat to save money. Whether you are cooking stew or a roast, on the stove, in the oven, or in a slow cooker, steep 4-5 tea bags in hot water for 10-15 minutes. Combine this with equal parts, double strength the beef stock you will be using. The tannins in the tea will break down the beef’s tough fibers leaving you with buttery soft meat.
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