This tellingly-named cut comes from the chuck. I opted for moist heat for our two-pound piece, an Indonesian preparation called rendang that starts as a green curry and cooks down over three hours to meat chunks with a spicy brown crust. It was barely enough for four good eaters. The meat cooked very much like other cuts from the chuck and round, and the texture and flavor were similar. It’s fun cooking with obscure parts of the cow, and even more fun when everything works out.

Another reliable preparation to consider for mock tender roast is beef bourguignon. Check out Charlie’s mother’s crowd-pleasing recipe.

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