/ck/ - Food & Cooking

This is a specific question for Geschnetzeltes and other Schmorgerichte. Did you try Tafelspitz as Geschnetzeltes and/or Gulasch? Or does it get to dry, i like to cook my Geschnetzeltes 2 hours in the sauce. What other cuts would be good for these? I like the "bad" cuts like Brust more, you need to cook longer but its tastier and healthier since there is more collagen. But is Tafelspitz good or is it more for steaks?
I dont want to buy the standard since its more expensive and i want to switch cuts depending which one is at sale.