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Beef Culotte?

Candy Apr 8, 2005 06:29 PM

Dose anyone know what cut this is? My husband had it the other night on a triple beef plate and said it was good and tender but it is not a cut I am familiar with. I tried Googling and got a lot of restaurant menus featuring it but no definition.

  1. c
    Carb Lover Apr 8, 2005 07:33 PM

    From the Cook's Thesaurus online:

    coulotte steak = culotte steak = culottes steak = top sirloin cap steak Notes: This is a small, boneless steak cut from the sirloin. It's got good flavor, but it's a bit tougher than other steaks so you might want to marinate before cooking it. Substitutes: sirloin steak

    My words: Also read that it's aka tri-tip steak. Haven't liked it at restaurants, but love the culotte steak that I get from my butcher. Well marbled and tender. Haven't needed to marinate to tenderize. Love it quickly seared w/ S&P and served w/ herbed butter.

    4 Replies
    1. re: Carb Lover
      Carb Lover Apr 8, 2005 07:36 PM

      On second thought, it's not that marbled or fatty but surprisingly carries a lot of flavor and is very tender.

      1. re: Carb Lover
        PolarBear Apr 8, 2005 09:37 PM

        We've had the same experience getting them from the market, always been a good cut of meat.

      2. re: Carb Lover
        Sharuf Apr 11, 2005 07:38 AM

        Who's your butcher?

        1. re: Sharuf
          Carb Lover Apr 11, 2005 01:47 PM

          I live in Santa Cruz, CA and have some friendly and helpful butchers at my small town local market. The culotte cuts they provide result in something nearly as tender as a filet mignon w/ much more flavor since there's more marbling.

          In fact, was gonna buy some the other night but decided against it when I noticed the price had shot up about $2/lb. Used to be about $6/lb. in the winter and now it's about $8/lb.! Yikes.

          Made a comment to the butcher, and he said that the price will either stay in that range or even go up heading into summer. He said it was due to grilling season and high gas prices recently. So we splurged w/ a rib eye steak instead and were not disappointed!

      3. k
        Kirk Apr 8, 2005 07:10 PM

        It is also known as a top sirloin cap steak. It can be pretty tough if it isn't marinated, but it is very flavorful.

        6 Replies
        1. re: Kirk
          Cristina Apr 9, 2005 08:20 PM

          What a blast from the past. My mother, que en paz descanse, used to make a braised thing with culotte that everybody adored.

          In a dutch oven:
          A layer of the meat, cut about 1/2" thick
          A layer of russet potatoes, also 1/2" thick
          A layer of onion cross sections and carrots, sliced ditto
          A layer of bacon strips
          Repeat till the dutch oven is full.
          Salt and pepper each culotte and potato layer.
          A pinch of dried thyme on each culotte layer.
          A bay leaf or two
          Beef stock to cover

          Cover and bake at 350* for 45 minutes or more.

          My Mom used to make us all come in the kitchen for the removal of the dutch oven top--just the memory of the fragrance makes my mouth water.

          Serve in big bowls with plenty of stuff from each layer, and with lots of baguette to soak up the juices.

          I haven't thought of this recipe for years on end. Thanks for the memories.

          1. re: Cristina
            Kirk Apr 9, 2005 09:55 PM

            What a fantastic recipe! You need to pick a good name for it, so that we can remember someone who apparently was una cocinera extraordinaria. Although, based on your previous recipes, it's pretty clear she was also an extraordinary teacher.

            Muchisimas gracias!

            1. re: Kirk
              Cristina Apr 9, 2005 10:48 PM

              It's more or less a pot-au-feu--but it does have another name. I will wrack my brain.

              1. re: Kirk
                Cristina Apr 9, 2005 10:49 PM

                Ugh, it needs more time than that--try 2 or 3 hours.

                1. re: Cristina
                  Sharuf Apr 11, 2005 07:36 AM

                  So what is the timing? 45 minutes is long enough to ruin a steak but not long enough to make a beef stew.

                  2-3 hours (that's more like it!) is long enough to do the meat, but won't it turn the potatoes to mush?

                  1. re: Sharuf
                    Cristina Apr 15, 2005 01:43 PM

                    Sorry to be so long in answering--I've been out of town.

                    Well...this is the way my dear old mother made it, and that's how long it cooked. I remember that she complained that it took half the day to cook in the oven, but when she made it--mmmmmmm.

                    I can't get either culotte or russet potatoes where I live, so try it and let me know.

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