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What cut of beef to use?


Kim Shook
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Chuck is always fine in a braise. I find, however, that when I braise things other than brisket (which you could cut into somewhat smaller and more manageable chunks and trim the fat cap) or short ribs, I always end up wondering why it isn't as good as brisket or short ribs.

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I agree: any cut of chuck will do just fine. To me, though, in a braise marbling isn't that important, since the fat is going to melt away, unlike in a steak where the fat will largely remain within the meat to add succulence.

What is important in a braise is that there be sufficient connective tissue, which when properly braised will turn gelatinous and create a succulent product.

Bob Libkind aka "rlibkind"

Robert's Market Report

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The paleron, or top blade, is cut from the shoulder clod and is what they use at Les Halles for their Beef Bourguignon. Around my area, this cut is called a "chicken steak" for some unknown reason. Any piece of chuck would work in a pinch, though I find the shoulder a bit tastier.

In Bouchon, Keller uses boneless short ribs, but at twice the price of top blade I think it's overkill. But that would certainly be "delectable".

"There's nothing like a pork belly to steady the nerves."

Fergus Henderson

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