What is “boiling beef”?
What would you do with five pounds of it?
A little searching turns up references to beef that sounds a lot like our pot roast or chuck. One reference mentions bone-in and another suggests that it’s good for making stock. I’d say stew meat would be the analogous term, possibly with the bone.
A neat page referencing boiling beef and pot-au-feu is here: http://www.soupsong.com/zaug05.html
Boiled beef is a cheaper beef cut such as brisket or flank steak. For example corned beef is a type of boiled beef.
I found much the same thing.
G’ma use to boil huge hunks with the bone in and made this soft chewable food that she used with veggies, potatoes and such and as a beef sandwich spread. My father, the grillmaster, from the city thought she was crazy.
In Texas, Brisket is bbq’ed and flank is cooked soft (not fried or grilled) for TexMex.
In New England we had the “boiled dinner” with corned beef or plain brisket. Didn’t live there long enough to get the recipes. (Or care much for the taste.)
Your email is never published nor shared. Required fields are marked *
You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>
Notify me of followup comments via e-mail. You can also subscribe without commenting.
Cynthia Ulrich Tobias
Lucy Jo Palladino, Ph.D