Hi

Does anyone know what exactly Voressen is? Is it just a general term for stewing meat which could com from pretty much any part of an animal, or is it from somewhere specific?

Cheers
Dave

leo is your friend:

http://dict.leo.org/ende?lp=ende&lan...earch=VORESSEN

It's generic for braising or stewing steak. For beef, the most commonly used cuts are neck, chuck/blade, flank and sometimes brisket (thick and thin rib) (although the latter is usually sold as "Siedfleisch", as is shin/shankle).
OP wants to know which part of the animal the stuff comes from. I suppose he can see that it's pieces of meat = ragout.

according to this graph it's around the neck.

Given that "Voressen" is what you use to make "Eintopf" with, it's neck, shoulder, flank and shin. And shin is usually sold (at a higher price) as Siedfleisch.

Thanks everyone for the info. I'd already tried Leo but it didn't really help this time :-)