ComputerGuy Posted January 26, 2017 Report Share Posted January 26, 2017 If I go to see Ceasar or one of the other local butchers, what should I ask for to get something for my slow cooker? Used to be the cheaper cuts were the order of the day for big families with not a lot of money.... (but there are no longer "cheaper cuts", are there?) So chuck, shoulder... do they have a real equivalent name here? I have charts and pictures, but there's nothing like the actual local phrase to get what you want. (I've got diezmillo and paleta for chuck and shoulder.) Link to comment Share on other sites More sharing options...
pappysmarket Posted January 26, 2017 Report Share Posted January 26, 2017 Diezmillo is frequently cut thin for carne asada. Not sure how it would do in the crock. Link to comment Share on other sites More sharing options...
hensley Posted January 26, 2017 Report Share Posted January 26, 2017 Try this: https://lookaside.fbsbx.com/file/mexican meats.pdf?token=AWzglU8-FkO5G_c82T81-jLR__4ssgq85mxCf_dnpt43hgbxcc5nwgdxA6RFH6JWbJgvjxNta252zZJ-MaMJAokfc0NoHdD1L3abck7L4Re4X3GwZL0g9r9lUoVFl8hFgl3GhVLNOANjOePTLu-vBlx3 Link to comment Share on other sites More sharing options...
Sea Posted January 26, 2017 Report Share Posted January 26, 2017 Please post back if you find something that approximates the cheap, usually fatty meat that falls apart in the slow cooker. I'd love the old 7 blade roast or similar. On a recommendation, I tried Costco's arrachera. Sounds weird, but it's tender, the only tender meat we could find. Fell apart nicely in the slow cooker. It was expensive, of course. So many Mexican meat cuts turn into weaponized pellets when cooked. Link to comment Share on other sites More sharing options...
RVGRINGO Posted January 26, 2017 Report Share Posted January 26, 2017 Almost any big chunk of beef will get tender if you slow cook it for about eight hours with a suitable assortment of vegetable flavorings, spices and liquids. Keep the temperature low; maybe as low as 150-160 F. Link to comment Share on other sites More sharing options...
dencol Posted January 26, 2017 Report Share Posted January 26, 2017 Tony's Butcher Shop has cubed stew meat. Just asked them for stew meat. Link to comment Share on other sites More sharing options...
ComputerGuy Posted January 26, 2017 Author Report Share Posted January 26, 2017 50 minutes ago, hensley said: Try this: https://lookaside.fbsbx.com/file/mexican meats.pdf?token=AWzglU8-FkO5G_c82T81-jLR__4ssgq85mxCf_dnpt43hgbxcc5nwgdxA6RFH6JWbJgvjxNta252zZJ-MaMJAokfc0NoHdD1L3abck7L4Re4X3GwZL0g9r9lUoVFl8hFgl3GhVLNOANjOePTLu-vBlx3 That is some kind of FaceBook page that wants me to sign in; all the graphics are missing, though. Since I am permanently signed in to FaceBook, that link is unfortunately broken somehow. Link to comment Share on other sites More sharing options...
ComputerGuy Posted January 26, 2017 Author Report Share Posted January 26, 2017 14 minutes ago, dencol said: Tony's Butcher Shop has cubed stew meat. Just asked them for stew meat. Thanks, but I'm looking for words for my Spanish vocabulary and my cooking "skills". Link to comment Share on other sites More sharing options...
ComputerGuy Posted January 26, 2017 Author Report Share Posted January 26, 2017 Link to comment Share on other sites More sharing options...
Justathought Posted January 26, 2017 Report Share Posted January 26, 2017 Too good ComputerGuy!!!!! Nothing beats a great visual!!!! Link to comment Share on other sites More sharing options...
pappysmarket Posted January 26, 2017 Report Share Posted January 26, 2017 When I want it to be tender for sure in the crock I buy the beef cut labeled fajitas at Walmart. 3-4 hours in the crock with some water and beef bouillon and fork tender. I frequently also add some liquid smoke and a little BBQ sauce. Then chop it and use to create what's called in Houston a Kitchen Sink. Baked potato with butter, chopped beef, BBQ sauce, shredded cheese, jalapeños and sour cream. Probably worse than that Poutine you guys talk about Link to comment Share on other sites More sharing options...
bournemouth Posted January 26, 2017 Report Share Posted January 26, 2017 33 minutes ago, pappysmarket said: When I want it to be tender for sure in the crock I buy the beef cut labeled fajitas at Walmart. 3-4 hours in the crock with some water and beef bouillon and fork tender. I frequently also add some liquid smoke and a little BBQ sauce. Then chop it and use to create what's called in Houston a Kitchen Sink. Baked potato with butter, chopped beef, BBQ sauce, shredded cheese, jalapeños and sour cream. Probably worse than that Poutine you guys talk about But it sounds a lot better than Poutine - to me anyway! Link to comment Share on other sites More sharing options...
ComputerGuy Posted January 26, 2017 Author Report Share Posted January 26, 2017 2 hours ago, pappysmarket said: When I want it to be tender for sure in the crock I buy the beef cut labeled fajitas at Walmart. 3-4 hours in the crock with some water and beef bouillon and fork tender. I frequently also add some liquid smoke and a little BBQ sauce. Then chop it and use to create what's called in Houston a Kitchen Sink. Baked potato with butter, chopped beef, BBQ sauce, shredded cheese, jalapeños and sour cream. Probably worse than that Poutine you guys talk about I bought some of that the other day at WalMart, and sliced it against the grain to make, well, fajitas. It actually turned out to be quite tender in the frying pan. But what I am looking for here is a whole roast. Link to comment Share on other sites More sharing options...
hensley Posted January 26, 2017 Report Share Posted January 26, 2017 Spanish It wont print correctly. English Spanish English aguayon sirloin deshebrar to shred aguayon en trozo sirloin tip roast deshuesado boneless agujas cortas short ribs diezmillo chuck arrachera skirt steak diezmillo blade or rib roast bistec de lomo top loin (strip) steak diezmillo en trozo chuck roast bistec corazon de diezmillo chuck shoulder steak, boneless empuje en trozo tri-tip roast bistec de aguayon top sirloin steak en trozo boneless bistec de centro top round steak entrecof rib bistec de cuete eye round steak falda flank steak bistec de empuje tri-tip steak filete short loin bistec de filete tenderloin steak filete filet mignon bistec suavizado cubed steak filete en trozo tenderloin roast carne de res beef jugo de res neck (used for broths) carne molida ground beef lomo loin carne para asar meat for grilling lomo short loin carne para deshebrar meat for shredding (tacos) milanesa de pulpa bola round tip steak, thin cut carne para guisar meat for stewing molida de res ground beef carne para guisar stew beef paleta chuck (shoulder) chambarete shank paleta shoulder (pot roast) chambarete de mano foreshank or cross cut shank pecho brisket chambarete de mano rear shank pecho, corte plano, deshuesado boneless flat cut brisket chuleta de aguayon sirloin steak pescuezo neck (used for broths) chuleta de filete top loin steak picada very finely chopped chulete de los lomos porterhouse pierna round chuleton rib steak pulpa boneless copete for stock pulpa bola en trozo round tip roast costillar de primera eye roast, premium pulpa contra en trozo bottom round roast costillar punta pequena rib roast res para guisar stew meat/beef costillas rib roast or steak retazo con hueso soup bones costillas ribs rib eye steak rib eye steak (yes, the same) costillas chuletas rib steaks sabana tenderloin steak, pounded thin costillas traseras back ribs tapa round/rump roast cubos para brochetas beef for kebabs T-bone T-bone (yes, the same) cuete en trozo eye round roast tintas de carne beef for stir-fry tuetano bone marrow milanesa de tennera thin cut veal, for parmesan Link to comment Share on other sites More sharing options...
CHILLIN Posted January 26, 2017 Report Share Posted January 26, 2017 So you want a cut with lots of fat and bone for flavor. Go to a butcher who will custom cut a roast for you. He will bring the side of beef out. What you want is the prime rib roast. Ask for lots of fat to be left on and in. Get him to cut the ribs off the roast, leaving about 1.5" of meat on. These will be tied back on the roast with string before cooking. Make sure he saws off the backbone - you can brown it and use for stock (maybe buy some neck bones while you are there. It will cost a few more pesos than a blade type cut, but you will have very tender pulled beef or stew, and the rib bones are fantastic on the BBQ. This would cost a fortune in the North, but it is ordered so rarely here, that it is a reasonable locally. Link to comment Share on other sites More sharing options...
ComputerGuy Posted January 26, 2017 Author Report Share Posted January 26, 2017 No, don't want a prime rib, thanks. The cheaper cuts are where it's at for me for slow cooking. And truly, I haven't run into a butcher yet who won't custom cut anything at all. The chuck (diezmillo) shoulder that I just bought, $145p/kilo, is going to be today's test. Link to comment Share on other sites More sharing options...
CHILLIN Posted January 26, 2017 Report Share Posted January 26, 2017 I think you are chasing a memory. Not that there is anything wrong with that. Link to comment Share on other sites More sharing options...
ComputerGuy Posted January 26, 2017 Author Report Share Posted January 26, 2017 Yes, the chuck roast that I just brought home from Tony's is actually only a memory. Link to comment Share on other sites More sharing options...
More Liana Posted January 26, 2017 Report Share Posted January 26, 2017 8 hours ago, ComputerGuy said: If I go to see Ceasar or one of the other local butchers, what should I ask for to get something for my slow cooker? Used to be the cheaper cuts were the order of the day for big families with not a lot of money.... (but there are no longer "cheaper cuts", are there?) So chuck, shoulder... do they have a real equivalent name here? I have charts and pictures, but there's nothing like the actual local phrase to get what you want. (I've got diezmillo and paleta for chuck and shoulder.) Diezmillo is what you want for pot roast. Just ask your butcher for the size you want in un solo trozo. 1 kilo, 2 kilos, whatever you need. Link to comment Share on other sites More sharing options...
pappysmarket Posted January 27, 2017 Report Share Posted January 27, 2017 Thanks ML, I'm gonna give that a try. Link to comment Share on other sites More sharing options...
ComputerGuy Posted January 27, 2017 Author Report Share Posted January 27, 2017 Thanks, More Liana, and that is exactly what I asked for. After Cesar accused me of trying to trick him with wordplay, he trimmed and cut me a nice 1.2k trozo or offcut. I will let you know how my Mom's Sweet&Sour potroast turns out... Link to comment Share on other sites More sharing options...
bdlngton Posted January 27, 2017 Report Share Posted January 27, 2017 10 hours ago, bournemouth said: But it sounds a lot better than Poutine - to me anyway! I'm with you, Boournemouth. A stuffed baked potato sounds yummy no matter what it is stuffed with whereas French fries topped with squeaky cheese and gravy does not. Of course the problem with a stuffed baked potato here is difficult as it is hard to find the right kind of potatoes to bake. I didn't even see Russet potatoes at Super Lake for the holidays as usual. Link to comment Share on other sites More sharing options...
CHILLIN Posted January 27, 2017 Report Share Posted January 27, 2017 Rey Taco always seem to find good potatoes. Their very well stuffed potato is 60 pesos. I was considering growing some good potatoes, but after I saw how much work it was to dig up camotes - no thanks, too much work to ask anybody to do. I imagine the only way commercial quantities are possible is if you had a tractor, towing some sort of harvesting device. Link to comment Share on other sites More sharing options...
NLU Posted January 27, 2017 Report Share Posted January 27, 2017 Potatoes are easy to dig out if they are planet on top of the ground, but underneath hay. Link to comment Share on other sites More sharing options...
tomgates Posted January 27, 2017 Report Share Posted January 27, 2017 Tony's will get real chuck roast for you. Any other place is pot luck. Link to comment Share on other sites More sharing options...
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