Best cut of beef to pot-roast?

[Daft Doctor]

Hi, having some people round for Sunday lunch and I want to do a joint of beef.  In the UK I'd splash out on a half rump and roast it traditionally (nice and pink), but beef is so expensive here in Haute Savoie and I'm so unsure of the quality that I am looking for a cheaper but still tasty alternative cut which I could pot-roast.  My mother used to do Brisket when I was small, it was always tasty and tender as well as being good value, but can anyone please guide me as to which French cuts of beef would be good for pot-roasting.  There are always a miriad of cuts in the supermarket and the translation app on my mobile is rarely helpful!  Any advice very gratefully received.  [:)]    

[YCCMB]

Compare and contrast...

[url]http://universboucherie.com/Familles/animation-boeuf.html[/url]

[url]http://www.channel4.com/4food/how-to/how-to-do-meat/guide-to-beef-cuts[/url]

Have you ever made/tried pot-au-feu?

[NormanH]

If you are trying to give French friends a taste of English roast beef you may be disappointed. As you have found beef is very expensive and the rearing methods are different

I agree with Betty that a pot-au-feu is easier to source

Raymond Blanc gave a recipe for pot-au-feu in his last series

http://www.raymondblanc.com/RECIPES/October-2012-Pot-au-Feu.aspx

with ingredients from your region

If you want cuts to slow cook I can recommend

gîte

paleron

os à moelle

macreuse

 joue de

boeuf (one of my favorites)

but I stress that these are for slow braising not for roasting

[mint]

I know exactly what you mean:  eye-watering is not the same as mouth-watering.

Indeed, any recipe that requires that the beef be soaked in wine for 2 or 3 days will end up just fine.

Alternatively, and this is something I have done quite successfully, is buy some steak (entrecote works well) and make individual beef wellington.  If you want a really tasty, rich-tasting pastry, I am sure idun will not mind if I shared her recipe with you.  So, just ask, if you'd like to try it.

[idun]

I used to buy gite, I'm not keen on some of the other cuts mentioned as some are gelatinous, well that is how I would find them. I don't like pot au feu really, rather too fatty for me.

You could have a chat with your butcher about what to buy. Even when I had little french I would ask.

[Gardian]

Buy some Rib of Beef from a proper butcher and sear it off, then wack it in the oven for 10 mins. Rest it for 10 mins, then slice it off the bone.

Not cheap, but don't be a stingy old doctor!!  

[osie]

Jarret is a really nice cut and would work really well.  The ones with the bone is much cheaper and will add flavour and marrowbone.

Not sure if French entrecote would work too well in a beef wellington .. i've done it with british rump.

Pot au feu is quite fatty but nothing wrong with a bit to add flavour.

I keep meaning to buy ox tail... will do very soon before winter is over.

red wine, Leeks, rosmerry, carrotts come to mind... yummy

[mint]

[quote user="osie"]Not sure if French entrecote would work too well in a beef wellington .. i've done it with british rump.
[/quote]

Works great for me!  Plus, they sure do look nice on the plate.  If I can be bothered, I make some pastry decorations and then I do a salt and egg wash to make the parcels look good.

I do emphasise that you need to make individual beef wellingtons.  Don't know if it will work in a great big piece!!