Pauline Posted January 25, 2011 Share Posted January 25, 2011 Could anyone tell me the french for diced stewing steak. Thanks Link to comment Share on other sites More sharing options...
Joe Posted January 25, 2011 Share Posted January 25, 2011 boeuf bourguignon I think. We have bought it advertised as such. Link to comment Share on other sites More sharing options...
Loiseau Posted January 26, 2011 Share Posted January 26, 2011 Boeuf a braiser?Angela Link to comment Share on other sites More sharing options...
Clair Posted January 26, 2011 Share Posted January 26, 2011 Look for packs marked 2nd or 3rd category. It means they're meant for long slow cooking. Anything marked Bourguignon or Pot-au-feu will include the following cuts, but they can also be bought individually:La bavette de Flanchet ou à pot-au-feuLe gîte noixLe rond de gîteL’aiguillette baronne La surlongeLe jumeau à steaksLe jumeau à pot-au-feuLe paleronLa macreuse à steakLa macreuse à pot-au-feuLe plat-de-côtesLa charolaiseLa griffe Le flancherLa veineLe gîte-gîte ou jarret Link to comment Share on other sites More sharing options...
Pauline Posted January 26, 2011 Author Share Posted January 26, 2011 Thanks for the replies, much appreciated. Link to comment Share on other sites More sharing options...
woolybanana Posted January 27, 2011 Share Posted January 27, 2011 Anything marked vache laitière IMNVHO Link to comment Share on other sites More sharing options...
idun Posted January 30, 2011 Share Posted January 30, 2011 I like gite noix. The bourgignon stuff was often very fatty and full of gristle and I do not like beef fat or gristle. Link to comment Share on other sites More sharing options...
Clair Posted February 3, 2011 Share Posted February 3, 2011 Found this pic:http://commons.wikimedia.org/wiki/File:Beef_cuts_France.svgThe colours denote the category of the cut, which I mentioned in my post above. Link to comment Share on other sites More sharing options...
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