Connective Tissue page

[Dr. Bork Bork]

So I had the hubby chop up some meat for stew and there's a bunch of connective tissue. Forgive me for saying this, but I feel like Peter in Family Guy in art class "do I paint the penis?"
Try not to choke on your coffee there. Yeah, I totally just said that.
What do we do with the stuff? It's from grass fed cow from a local farm. Does it go in the stew? Hubby says it would be too stringy.

[Paleobird]

I would save it for making broth.

[DaisyEater]

I would save it for making broth.

Yep. The collagen will add a nice texture. You'd be straining it out afterward.

[Glamorama]

I would save it for making broth.

Yes. Perfect for broth. Glutamine!!

[Dr. Bork Bork]

Thanks, kids! <3

[spughy]

WTF????? It goes all nice and tender and it adds a pleasant textural component to stew, stops the meat from getting dry. Strain it out!?!??! Pah. Toss it in and like it! It cooks down to gelatin.

[Paleobird]

WTF????? It goes all nice and tender and it adds a pleasant textural component to stew, stops the meat from getting dry. Strain it out!?!??! Pah. Toss it in and like it! It cooks down to gelatin.

Well that depends on if Trish is talking about things like tendons which could be a bit too chewy or something like facia which would dissolve into the mix.

[AndreaReina]

Well that depends on if Trish is talking about things like tendons which could be a bit too chewy or something like facia which would dissolve into the mix.

I rather like beef tendon, actually. Though from the sounds of it it's just fascia. In either case sufficient stewing makes it quite edible, I usually go for 4 hours or so.