Question for my Sherbros that like to cook

Discussion in 'Mayberry Lounge' started by TheWorm, Mar 31, 2019.

  1. TheWorm

    TheWorm Red Belt

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    What cut of beef roast shreds the most easily?

    I want to make some Korean beef tacos using my slow cooker and I’ve tried the recipe three times before and each time I’ve failed in having the roast easily shredding after cooking. Now I’m not sure if it’s a problem in how I’m cooking it versus the cut of meat, but I’ve followed the instructions in the recipe and they say your should easily be able to pull the roast apart with a couple of forks, but that’s never been the case.

    Any suggestions on the appropriate cut of beef roast? And if it’s not the meat that’s the problem then any thoughts on what could be going wrong with the cooking?

    The recipe I’ve been using is found here:

    https://www.google.ca/url?sa=i&sour...aw3I9CFJ0bGW39pe30yXkzCU&ust=1554141727789820
     
  2. Chris Gaines

    Chris Gaines Brown Belt and Red Wings

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    Beef kidneys

    [​IMG]

    GOAT cut of cow
     
  3. HARRISON_3

    HARRISON_3 Gold Belt

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    Sounds like a question for Supra.
     
  4. cottagecheesefan

    cottagecheesefan Silver Belt

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    rump roast, cheap and easy to shred or dice into like fajitas
     
  5. JSN

    JSN Bitch Lasagna

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    If you’re using a slow cooker then go with brisket if you like leaner meat or chuck if you like fattier.
     
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  6. TheWorm

    TheWorm Red Belt

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    Well the recipe calls for chuck, but when I go to the store it won’t be identified like that, the packaging will say shit like “inside round” or whatever.
     
  7. JSN

    JSN Bitch Lasagna

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    You might just have to go to a better store or Google fu what the hell they mean. I’ve noticed that more and more as well where grocers are like making up new names or something. I don’t know if they’ve found more economical ways to cut up the cow or if the marketing people think they’ve found more appealing names.

    Looks like inside round is a part of the round steak. That’s a cut that you can’t braise to my knowledge. I’ve cut it super thin and stir fried it very quickly and have also oven roasted, but that’s it.
     
  8. cowboyjunkie

    cowboyjunkie Blue Belt

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    Boneless blade chuck roast is the one you want.
     
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  9. Fugazy

    Fugazy Aka Ferrari Houseshoes

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    Thats because those are different things.

    Go to a store that has a real meat department and ask a meatcutter for help if you can't find what you want.

    Get a chuck roast. Not a Chuck Shoulder roast or English Cut Chuck Roast. Just a "Chuck Roast". Tell them you want something that will shred. They are very easy to get.
     
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  10. Ottawaguy

    Ottawaguy Gold Belt

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    This. Blade road is well suited for simmering.
     
  11. louiscyphere

    louiscyphere Orange Belt

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    beef cheeks, oxtail
     
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  12. Fugazy

    Fugazy Aka Ferrari Houseshoes

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    Inside round is another name for top round. It is a very lean muscle from the rear leg of the cow. It is good for roasting and slicing thin for sandwiches like Italian beef, etc. It has a nice flavor but isn't as rich or moist as a chuck roast. If you slice it super thin and beat the shit out of it, it will shred, anything will, but the chuck roast is what you want.
     
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  13. Fugazy

    Fugazy Aka Ferrari Houseshoes

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    These will work, definitetly.
     
  14. TheWorm

    TheWorm Red Belt

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    Thanks for the suggestions guys, hopefully I can find something to work better than my last 3 attempts.
     
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  15. Fugazy

    Fugazy Aka Ferrari Houseshoes

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    Best advice I can give you is find a meat dept you like and talk to the staff there. Find a place that will let you call ahead to place an order and you can just pick up what you want exactly how you want it and when.
     
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  16. ShadBo

    ShadBo Brown Belt Platinum Member

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    Boneless beef short ribs.
     
    is normal and Fugazy like this.
  17. SamSchmidt

    SamSchmidt Brown Belt Platinum Member

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    That is fucking nasty
    tenor (6).gif
     
  18. rearnakedchoke

    rearnakedchoke Suck it!

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    I think i last used inside round in the slow cooker. Shredded well.
     
  19. badascan

    badascan Pugnacious Audacious Moral Nihilist Platinum Member

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    Jackfruit. No guff...
     
  20. Cantona7

    Cantona7 Green Belt

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    I’m a huge fan of beef shin for long, slow cooking, I think it’s known as shank in the USA. It’s got a slightly gelatinous quality to it which keeps it really moist and super-tasty.
     

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