Originally Posted by Alix
OK, I've never heard that term before. What exactly is a "clod"? And if its a hunk o' beef, I would say pot roast that baby. Or try that bourguignon recipe that has popped up lately.
Sorry Alix.. it had this long name.. Beef chuck shoulder clod cross rib roast.... can you believe that??!!?
From what I found, it stated that a moist cooking method would be best. So I'm thinking the basics... carrots, taters, onion, celery, garlic... beef stock, red wine. Season the meat with s&p and sear. Lightly saute veggies, add clod back and liquids.... cook at 300 for a couple of hours.