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fleetwood
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Sun, Oct 02 2011, 12:52 pm
I bought these three roasts for next week. Does anyone know the english equivalent or what they are most like so I can find recipes??
Thanks.
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Tamiri
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Sun, Oct 02 2011, 2:01 pm
Deckel is, if I am not mistaken, the cheap part of the brisket. Bake it as you would a brisket and it's good hot or cold. I think that it's known as brisket or front poitrine. Kolichel is the shin. It's cholent meat, or meat for a loooooooong cook on a low flame. You may know it as polo or folo. Chuck roast is what I used in the U.S. to cut up for stew/goulash. You can do a lot of things with it. Known in
the U.S. and U.K. as chuck or blade, in France as basse-cote
What country are you living in that the meat is called that? To me, it looks like the U.S.A. Are you asking for the name in English as in what they speak in Great Britain?
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fleetwood
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Sun, Oct 02 2011, 2:23 pm
Thanks that was exactly what I was looking for!!
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ra_mom
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Sun, Oct 02 2011, 10:04 pm
Deckle is an inexpensive cut, but a most delicious one. Tastes expensive.
Kolichel is a very lean and inexpensive cut. Great in the crockpot like Tamiri said. Either use in cholent or make a crockpot roast recipe with it. Delicious when cooked correctly this way, and doesn't fall apart.
Chuck roast is another inexpensive cut. A bit fatty. You can successfully use it in almost any roast recipe (just not a medium rare one).
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fleetwood
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Mon, Oct 03 2011, 2:33 pm
can I cook it in the crockpot and then freeze it after?
Thanks.
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ra_mom
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Mon, Oct 03 2011, 2:42 pm
fleetwood wrote: | can I cook it in the crockpot and then freeze it after?
Thanks. | I prefer it fresh, but I know plenty of people who do that.
Check out some of the roast in a crockpot threads.
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OOTBubby
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Mon, Oct 03 2011, 3:56 pm
I freeze any cooked roast as long as it has sauce in which it can be reheated. I slice it after cooking then freeze it and reheat it in the sauce. Not a bad idea to slightly under cook it initially. Tastes great.
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