On Thu 26 Jan 2006 06:47:15p, Thus Spake Zarathustra, or was it kevnbro?

> Wayne Boatwright wrote:
>> I just bought one of these at Costco that weights in at just under four
>> pounds. Does anyone have a recipe that turns this into a fork-tender
>> cut ? I know I could make pot roast with it, but that's not what I
>> want.
>
>> Wayne Boatwright տլ
>
> I'd never heard of this beef cut prior to this post but a brief search
> took me to the Cook's Thesaurus and this is what they have to say:
>
> "cross rib roast = cross rib pot roast = Boston cut = English cut roast
> = English roast = thick rib roast = bread and butter cut = beef chuck
> cross rib pot roast Notes: If boneless, this is sometimes called an
> English roll. This makes a fine pot roast, but it's too tough to roast
> with dry heat."
>
> It seems per Sheldon's recommendation that braising would be your best
> bet. Kev
>

Yes, after a bit more googling, I'm inclined to agree. Slow, moist
cooking seems to be the answer, so pot roasting or braising it will be. I
think braising this time, as I didn't really want pot roast.

Thanks!

--
Wayne Boatwright տլ
________________________________________

Okay, okay, I take it back! UnScrew you!