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Old 10-14-2006, 12:48 PM   #1
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I'm making a Morrocan braised beef dish tonight. It calls for a boneless chuck roast, cut into cubes, browned and then simmered for 1 1/2 hours. The only thing the grocery store has is boneless chuck steak. Will this work good in a dish that simmers for that long?

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Old 10-14-2006, 12:52 PM   #2
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Chuck is the section of the animal it comes from, a roast is the steaks that haven`t been cut yet.

it`s perfectly fine, in fact the butcher`s done 1/3`rd of the job for you :)
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Old 10-14-2006, 01:16 PM   #3
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Thanks YT, I went back out and picked them up.
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Old 10-14-2006, 01:21 PM   #4
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n/p :)

now you just need to do the other 2/3`rds and cut the X and Y axis for your cubes :)
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