Tracy wrote:

> I make a 7 bone chuck often, but with a sort of Moroccan twist.
> I brown the meat, then add lots of chopped onion, some cilantro and
> parsley, a diced (peeled and seeded if you like) tomato, chopped
> garlic, sharp paprika and just a bit of dried ginger and salt and
> pepper.

Bone-in chuck roasts were a fixture of my youth, but somewhere along
the line the supermarkets started selling only boneless ones. In fact,
about the only beef cuts still sold with bones in them are T-Bone and
Porterhouse steaks, and rib roasts. The round steaks, sirloins, chucks
are all boneless these days.




Brian

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