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amother
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 Today at 10:05 am
My husband learns in a part time kollel that gifted us with some meat and wine for Yom Tov.
I have never heard of these meats.
What are they and how do I cook them?
MARUCHA
HUACHALOMO
They are very large and should be good for a few meals each so I want them to come out good.
I’m thinking to just slow cook them with sliced onions and spices, a little liquid, because isn’t that how most meats are made?
Any advice welcome!
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lora
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Today at 10:24 am
Its beef neck. you want to cook that low and slow for a very long time.
think overnight slow cooker. onions, garlic, tomato, chicken stock, salt pepper, maybe some wine...
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amother
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Today at 10:40 am
| amother OP wrote: | My husband learns in a part time kollel that gifted us with some meat and wine for Yom Tov.
I have never heard of these meats.
What are they and how do I cook them?
MARUCHA
HUACHALOMO
They are very large and should be good for a few meals each so I want them to come out good.
I’m thinking to just slow cook them with sliced onions and spices, a little liquid, because isn’t that how most meats are made?
Any advice welcome! |
These are Chilean names for roast.
HUACHALOMO is chuck roast.
MARUCHA is similar but much more lean than the chuck roast.
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amother
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Today at 11:04 am
| lora wrote: | Its beef neck. you want to cook that low and slow for a very long time.
think overnight slow cooker. onions, garlic, tomato, chicken stock, salt pepper, maybe some wine... |
Thank you!
Is it the same thing as kalachel?
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amother
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Today at 11:05 am
| amother DarkYellow wrote: | These are Chilean names for roast.
HUACHALOMO is chuck roast.
MARUCHA is similar but much more lean than the chuck roast. |
Thanks! Are they good pieces? Can I serve to guests?
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amother
Ultramarine
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Today at 11:13 am
Amazing very soft.
best would be to sear and put on a long bake with onion wrapped in parchement paper
let it cool down to slice nicely then warm up when serving
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amother
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Today at 11:22 am
| amother OP wrote: | | Thanks! Are they good pieces? Can I serve to guests? |
Yes. Cook low and slow until tender. The chuck one is even better (less dry).
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amother
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Today at 11:48 am
| amother Ultramarine wrote: | Amazing very soft.
best would be to sear and put on a long bake with onion wrapped in parchement paper
let it cool down to slice nicely then warm up when serving |
Why onion in parchment paper?
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