Hello, I searched this subreddit and I found only one post about this which, unfortunately, didn’t answer my question.
I want to cook beef curry at home, which cut would be the right one for this? I usually cook mutton by tenderizing it in a pressure cooker for “3 whistles” which is about 20 minutes in the pressure cooker. I tried cooking beef the same way once, but the resulting meat turned out to be hard. Sometimes I cook mutton by just adding it to the boiling curry directly and letting it boil for 15 minutes and simmer for 10 minutes until oil from the spices separate.
Which cut of beef will be the softest/tenderest for the 2nd method?