🔕 🔔
Loading…

My Basket ()

All questions

Received rump steak instead of chuck - what to do?

I was planning on making my mom's boeuf bourguignon for dinner tonight. I always use chuck, and I don't think that the version I know works well with a leaner meat. The problem is, I am currently living in Geneva, Switzerland and speak almost no French. So when I went to the meat counter at the supermarket, I said something to the effect of, "I search for beef for bourguignon. I do not know chuck in French" and then nodded as the woman spoke to me very rapidly and cut off... something. Which I now realize is rump steak. I have the usual ingredients for bourguignon - onions, mushrooms, garlic, red wine, stock. Thoughts on how to modify?

asked by LucyS about 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 4241 views
Edfe409e 4744 406a 98e8 9c239638ad31  img 1965
added about 5 years ago

To add to the problem, I just realized she also cut it into cubes! Thoughts?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

E0cc9d5c 6544 49fb b0e4 5c150d9ac0f7  imag0055
added about 5 years ago

Beef B is forgiving. Just simmer it until it is tender. I prefer to do it in the oven.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 5 years ago

You might expect the rump to be a bit tougher but it should still work.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.