i need a good recipe for beef arm roast
Just about any stew or roast recipe that uses chuck roast will do very well with an arm roast. It is one of my favorite cuts!
Cynthia is a trusted source on Bread/Baking.
Are you perhaps referring to a shank? If so, Wiley P's suggestion is so good. Brown it, braise it, remove the meat, and combine it with the braising vegetables and juices and serve it all over polenta Wow!
Cynthia, I believe the shank consist of the radis and ulna (ie: in a human that would be the forearm), whereas an arm roast has but one round bone, the humerus (ie: the human upper arm). You are absolutely right about browning the meat before roasting or braising. And if you do cut the meat off and cube it before the the browning or longer cooking, be sure to throw the bone in to give the stew additional depth of flavor to both the meat and the sauce.
I should have explained my suggestion a bit better: by all means leave the meat on the bone while braising. By the end of its time in the pot, it should be virtually falling off, and the bone will lend great flavor.
Please enter a valid email address.
Well played. You deserve a cookie.
Plus how to give canned beans a from-scratch feel in 30 minutes
Refry Any Bean
Edible Millennial Pink
Here's Breakfast Tomorrow
Lemony, Garlicky Sardines
One-Bowl Genius Macaroons
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)