[petalsandcoco]

I was waiting then finally I couldn't take it anymore....hahah

I am crazy about Raita, this dish is great with carrot pickle and a long tall cold glass of Mango Lassi.


Petals

[OregonYeti]

What cut of beef do you use?

[petalsandcoco]

Nothing fancy, stewing beef, it falls apart when cooked very slow ...

[Buellride]

Petals...oh dang, now I am seriously hungry and ready to get back to the kitchen. This is now my first dish I am going to make when I get home.

Is the beef cut cross grain? What cut do you recommend?

Thanks Petals! Paul

[petalsandcoco]

I hope you give this recipe a whirl, you will be all the more richer for the time and effort to make it and then, la piece de resistance, to eat it !

Well , the Short Plate is best used for stew meat, its rich with a beefy flavor.

Then you have the Foreshank, its an excellent stewing meat.

Take the time to know your butcher, if you don't, "chat him up". Ask "His" opinion on a good piece of stewing beef. More than likely he will give you a good deal. And do not be afraid to ask for a sale and to see the meat, never buy sight unseen.

This is my humble opinion ,


Petals

[Buellride]

Yup...in a prior life I was a butcher (about 23 years ago). I am assuming that a richer texture is desired, thus maybe some marbled chuck would be best? Short Plate in my experience can be hit or miss with the ajoining cuts and depending on the butcher can be stringy if one doesn't have an eye out for what is being "lumped" into the tray or "paper".

Though if the intent is to have less fat, plate cuts are better....THANKS Petals!

Appreciate your expertise

Paul

[Buellride]

ACK...one last question Petals.

I am assuming you can use Chicken as well right?

Your recipe, how many servings? 2-4?

:-) Cheers!

[petalsandcoco]

Absolutely, nothing wrong with chicken, and it serves 2-4 as you noted. I am glad to know a butcher now, thanks for sharing that.

Petals

[Buellride]

I hope I can live up to expectations!!

Cheers