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what cut beef to braise for pasta sauce

sylvan Nov 17, 2012 08:14 PM

what cut beef would you use to braise in preparation for a pasta sauce?
since it's being braised, I guess a tough/cheaper cut would work.
the juices could also be used.

  1. ipsedixit Nov 17, 2012 08:19 PM

    Flank (in the vein of ropa vieja).

    1. f
      fourunder Nov 18, 2012 08:26 PM

      You could also use Chuck Roast....but i would opt for either Osso Bucco, Short Ribs or Oxtails

      1. e
        escondido123 Nov 18, 2012 09:07 PM

        Short ribs are my favorite. But you could use any stew/pot roast cut or even shanks or ox tail depending on how rich a sauce you want.

        1 Reply
        1. re: escondido123
          FoodChic Nov 28, 2012 12:04 PM

          +1 on short ribs.

        2. r
          robt5265 Nov 19, 2012 08:48 PM

          I would use anything cheap wirh a bone, also pork as in a sausage and ribs or bone in shoulder sliced by the butcher.

          1. b
            Brandon Nelson Nov 19, 2012 10:01 PM

            Oxtail makes wonderful ragu for pasta or gnocci.

            1. m
              mike0989 Nov 28, 2012 12:27 PM

              Oxtails or short ribs. Good beefy flavor in both that really devlopes in a braise.

              1. ttoommyy Nov 28, 2012 12:40 PM

                I've used beef cheeks and gotten delicious results.

                1. coll Nov 28, 2012 12:54 PM

                  I prefer pork, does it have to be beef?

                  8 Replies
                  1. re: coll
                    sylvan Nov 28, 2012 07:21 PM

                    you're so right, coll, I forgot all about pork and using it instead of beef, thanks

                    1. re: sylvan
                      Cheese Boy Nov 28, 2012 10:21 PM

                      Country style ribs work great here.
                      Be sure to get the fatty ones that are reddish in color ... http://www.google.com/imgres?q=countr...

                      1. re: Cheese Boy
                        coll Nov 29, 2012 02:28 AM

                        Since pork is OK, I was going to recommend country ribs too. Most bang for the buck.

                        1. re: coll
                          Cheese Boy Nov 29, 2012 09:41 AM

                          I agree. Plenty of bang for about $1.69 - $1.99 a pound. And tender too !!

                      2. re: sylvan
                        John E. Nov 28, 2012 10:22 PM

                        Beef: short ribs, oxtails, cheeks

                        Pork: shoulder, spare ribs

                        1. re: John E.
                          sunshine842 Nov 29, 2012 02:52 AM

                          Are pork cheeks available in the US? If so, they make fabulous "low-and-slow" dishes.

                          1. re: sunshine842
                            ttoommyy Nov 29, 2012 05:03 AM

                            I've seen pork cheeks here in the NYC area in specilaty shops and butchers.

                            1. re: sunshine842
                              John E. Nov 29, 2012 09:23 AM

                              I have not seen the in the meat department of regular grocers but they are available at meat markets that serve a more ethnic client.

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