Quote:
Originally Posted by westy
Have you tried beef chuck or shoulder? Might be what you're looking for. Something you can pull or cook to nice soft slices.
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My
12th cook was a beef shoulder, but that's something completely different. I still have no idea how a beef chuck translates to German, but I didn't really bother, because beef is quite expensive around here, so I always only go after the cheap pieces nobody else likes (which usually is "Brustkern" aka European style brisket).
Such "Beinfleisch" should not be that expensive as well, and if I find such nice blocks of beef I am certainly going to try it.
Quote:
Originally Posted by westy
Beinfleisch is confusing. I'm going to sleep.
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+1
(except that it's early afternoon here, so no sleeping but working)
