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Chuck roast, short ribs and brisket are our favorites, but a rump roast or bottom round will work well, too. Step 1: Sear the meat Season the meat with salt and pepper and trim off any excess fat.
Braised chuck roast is simmered in stock with onions and peppers until tender. Once the meat is done cooking, make a gravy using the braising liquid and pour it over the finished roast.
Braised ox cheek in star anise and soy sauce. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).
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, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.
Tri-tip is called aiguillette baronne in France and is left whole as a roast. [12] In northern Germany , it is called Bürgermeisterstück or Pastorenstück , in Austria Hüferschwanz , and in southern Germany it is called the same name as the traditional and popular Bavarian and Austrian dish Tafelspitz , which serves it boiled with horseradish.
According to the US Department of Agriculture, the average price of chuck roast is $12.43 per pound, while short ribs come in around $11.86 per pound for much less meat.
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To make them, roast halved sprouts along with garlic, rosemary, and olive oil until browned. Dress with sautéed shallots and peanuts, parsley, rosemary, maple syrup and vinegar.
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