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Chuck Roast. Chuck roast is a cut of meat that comes from the shoulder of the cow, just above the front legs. ... Many people like brisket for its ability to hold together well even after a long ...
Pot roast is pure comfort food, and it uses that same affordable chuck roast along with easy-to-find onions, potatoes, and carrots. Get the Slow Cooker Pot Roast recipe . Caitlin Bensel
The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles. [1] The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck ...
Brisket has a long history in the United States. [2] Brisket is the meat of choice for slow smoking barbecue in Texas, and is often considered the "National Dish of Texas". [3] In Britain, it can be smoked, but is also roast in the oven very slowly in a lidded casserole dish with gravy.
Ropa vieja (old clothes) [7] originated in the Canary Islands and is typically a shredded flank, brisket or skirt steak in a tomato sauce base. Salpicon is a salad that includes shredded beef and is common in Mexico. [8] Sandwiches [4] Tacos are sometimes prepared with shredded beef [2]
We like adding a splash of orange liqueur like Cointreau for a little added sweetness and citrus flavor, but it can be left out or substituted for ¼ ounce simple syrup. Get the Ranch Water recipe .
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. [1]The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of a cattle, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.
Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...