The palette is a cut Cheap meat that is taken from the shoulder muscle area. This hard and slightly gummy cut dries easily, but benefits from wet cooking methods, such as stew, that soften him while boiling in his own liquids. Stewing palette in liquids such as broth, apple juice and even beer or wine turns the hardest of cuts into a tender and tasty dish.
Cover the bottom of the pot with a small amount of oil. To make food healthier, use olive oil or canola.
Heat the oil over medium-high heat. Then place the meat in the pot.
Quickly seal the meat so that the outer part turns brown. Turn it according to the need to brown both sides.
Preheat oven to 300° F.
Season the meat with salt and pepper to taste.
Add the chosen liquid to the pot. Use enough to cover half the meat. Choose a liquid such as water, broth, apple juice, wine, beer, whiskey, tomato juice or a combination.
Take the pot to the oven. Check the meat occasionally and add fluid to replace what evaporates. Adjust the oven temperature, if necessary, so that the liquid boils slowly.
Cook the meat for two or three hours. Use a thermometer to make sure you record a safe temperature of at least 160ºF.
Remove the meat from the pot. Let it rest for at least five minutes, cut it and serve it.