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| I haven't seen anything here that I think is what we Americans would call a "pot roast." I've attached a photo below.
Back in the US, I would usually make it in my slow-cooker so it turns out really tender.
The other day, I asked the butcher in Coop if he has anything like it (figuring he knows what I'm talking about since he lived in the US for quite some time). He tried to sell me a chunk of sirloin, which I don't think is the same thing. (I always think of sirloin as being really tough).
Does anyone know what I should look for -- or ask for -- in a Coop or Migros? I think it's from the shoulder area.
I know there's already a thread here for how to find roast beef, but I don't think a pot roast iss quite the same thing as what most Americans call "roast beef" (?) | |
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What you want to ask for is a
RINDERBRATEN also sometimes named Rinderschmorbraten.
You can buy Rinderbraten at most big Coop butcher sections. It means "beef roast" in english and is a cut of beef that must be cooked for several hours to be tender, best in juices.
You want to avoid
Rindsfilet or
Rindshuft, these are tender cuts of meat that are too high quality and expensive for slow, long cooking.
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