Teres Major… Revisited

In the spirit of our Fondue post from the other day, we decided to take a look at some of our other favorite foods from 2frugalfoodies’ past.  Some of you may have seen the 2011 stats we published in January – and that a few of our recipes and posts get more attention than others.  We don’t quite understand the way Google works, but we do know that if you search for ‘Teres Major Beef’ or ‘Mashed White Sweet Potatoes,’ you’re likely to find us.  Kind of cool, huh?

The ironic thing about the popularity of our first Teres Major post is that it’s one of the few times that we shared a cooking failure on the blog.  Don’t get me wrong – all sorts of disasters occur in our kitchen.  Just ask Dan about the fish we served him in 2009 that was burned and raw all at the same time.  Very special.  On our blog, we like to be positive, and share our good cooking experiences.  Besides, learning from one’s own mistakes is often much more helpful that laughing at someone else’s.  (Feel free to laugh at us after hearing more about that fish, though.)

When we first tasted Teres Major, however, we were so excited about this new cut of beef we had found that we didn’t care that (a) the sauce came out WAY too heavy, (b) our original recipe didn’t work out and (c) the sides and presentation were fairly boring.  We had just learned all this cool stuff from the butcher, and had a meal that tasted great despite its appearance.  So, we shared it with you… and the rest of the world.

In the meantime, we’ve continued to cook teres major on special occasions and when we can find it. We still recommend it to you, along with hanger steak, as alternate cuts of meat that are less expensive, but incredibly flavorful and tender.  To inspire you to go out and buy some, here’s a new recipe:

Recipe: Teres Major with a Cabernet Reduction

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