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Yankee pot roast using chuck roast cooked in a Dutch oven with carrots, celery and onions. 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.
It is a tradition to roast whole animals on the pitch. Some, like the cochinita, are placed wrapped in a banana leaf, in a refractory or pot. Dry foods are placed directly on the stone, if they are stews, the pots are placed on the stones. Certain dishes are often cooked in the piib are: [19] Piibi'k'éek'en (Mayan), cochinita pibil (Spanish)
The Spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it. [2] The dish is essentially equivalent to the cocido of Spain but lacks colorants (such as paprika) and uses local ingredients which vary from one region to another. In Spain, chickpeas are widely used.
A cheeseburger with mushroom sauce and fries. This is a list of notable beef dishes and foods, whereby beef is used as a primary ingredient.Beef is the culinary name for meat from bovines, especially cattle.
Carne ranchera can be purchased from meat markets either prepared (preparada, i.e., already marinated) or not (no preparada), for marinating at home. [1]The meat is characteristically marinated in lime juice, salt, and Mexican seasonings, but may also be simply rubbed with salt or spice rubs such as lemon pepper, before grilled.
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The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The navel is the ventral part of the plate and is commonly used to make pastrami. The remainder is usually ground, as it is typically a tough and fatty meat.
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