On Tue, 15 May 2007 17:54:06 -0700, Koko wrote:

>On Mon, 14 May 2007 23:21:28 -0700, sf wrote:
>
>
>>>>
>>>>I have no idea. Wish you'd posted a link to Dimitri's recipe.
>>>
>>>I wasn't having a problem with the recipe itself. I just didn't want
>>>the meat going into it to be tough by slicing the meat with the grain.
>>>That's why I thought about separating the two pieces of the roast and
>>>dealing with them separately.
>>>I was thinking I might have bought the wrong cut of meat to begin
>>>with.
>>>
>>I didn't think you had a problem with the recipe, I just needed a link
>>to see it so I could make a cogent comment regarding your post. Guess
>>you cooked it by this time anyway, so how did it turn out?
>
>My misunderstanding sf. Here is the recipe
>
>I added three chipotle peppers in adobo sauce, minus the seeds and
>added about a tablespoon of the adobo sauce.
>That gave it the "kick" it needed. I'll check it tomorrow and adjust
>the spices if needed.


Thanks! I was interested in what the recipe called for since you were
concerned about buying the "right cut". Given the way that recipe is
written... I'd just buy a cheap 7 bone and hope I could find one on
sale. The recipe says "2 pounds beef chuck, coarsely chopped". Did
you chop it first? Was it a small cube or a coarse grind?



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