The weather forecast was windy with a high of 59 today so, as we prepared to set off for market. el sr J and I talked about some cool-weather meals. We decided beef vegetable soup and a pot roast would be good choices for fall weather. Then we had to figure out how we were going to ask for the cuts we wanted. We consulted our Larousse Mexican Cookbook and an on-line chart of different cuts: Here's the beef. We wanted chuck, which was identified in the on-line chart as paleta. There ensued a semi-heated discussion about whether to ask for it by size (gestures tend to work here) or by weight (how big is a kilo of chuck?), which ended with el sr J's being granted the responsibility for talking, since he does the cooking.
Off to market. None of the cuts on the counter at our butcher's looked like what we wanted. So el sr J asked for "paleta." He said we wanted to cook it in the oven. The butcher gave us that smiling but confused look that told us he had no idea what a "paleta" was. Of course. Just as it is with chiles, different regions are likely to have different names for the same thing. On to Plan B. I tried a different approach and said we wanted to make a soup with carrots, potatoes and onions and we wanted a cut with some bone for flavor. Then el sr J, who had another cut up his sleeve, added: "chambarete." "Oh," says the smiling butcher and he talks to another guy there who disappears into a locker for about 5 minutes. (If you remember a previous post, sometimes these guys climb a ladder and turn on an electric saw. This time all was quiet). He finally comes out brandishing a cow leg and asks if that's what we're talking about. Yes. El sr J told him he wanted 3 pieces from that leg and used his hand to show him where to cut them. Up the ladder with the leg, down with the 3 pieces.
Look what we got! Beautifully marbled with marrow bones and lots of meat. Excellent for soup and stock. We got 4 quarts.
During the 5-minute wait, el sr J was eyeing up the cuts on the counter and asking about them. He saw one he liked for the pot roast and here it is:
This cut is called diezmillo. Don't know what it's called anywhere else. It's not chuck, but it will do.
Dios mio!
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