I'm drooling here. It used to be these cuts where the secret of chefs and peasants who knew they were the best part and cheap, cheap, cheap. Now offal is becoming popular and the price is skyrocketing. Beef cheeks, one of my favorite cuts, have more than tripled in price in the past few years.
So are these secrets brined, slow cooked, crusted with cracked pepper and served shaved & piled high on rye bread, with a crisp garlic dill?
No? I’ll take the pastrami, thanks.
Actually, I do like offal and grew up on my grandmother’s lungen stew, but pastrami is food of the gods.