bola de res

[granca]

What cut or part of a beef is this? Answers please in American, British or French. Thanks.
I very slow cooked two slices in beer in a cast iron casserole and it was tender and delicious.

 

[DavidZ]

I believe this is the eye round...good for roasting and braising.

 

[Eddy]

What cut or part of a beef is this? Answers please in American, British or French. Thanks.
I very slow cooked two slices in beer in a cast iron casserole and it was tender and delicious.

I'll try it your way. (I'll give it one last chance) The last time, it took forever in a pressure cooker and was so-so. I'll stick with carne #7 for a cheap piece of meat with veggies. Oh, I also would like to know what cut.

 

[rubio_higuey]

Yeah #7 is what they stock a lot here in Supermarkets as economy beef... also Carne Res California, at roughly the same price... do you know what THAT one is?

I still prefer a lean local Churrasco at just $15 pesos more per pound at the local farmers' market.

 

[CFA123]

Cuadro comparativo de los nombre de los cortes de la res

Rubio...
California is 'neck' which would seem to be from same area of the cow as carne#7 (beef chuck)

Cross reference sheet with several languages from Supermercados Nacional.
Hope it helps.

 

[granca]

Hola Eddy. The supermarket presented it in a big lump at RD$180 a pound, have cut off however many slices you want at around half an inch thick. Brown them in a drop of oil or dipping in a cast iron casserole, add a couple of onions, just peeled and cut in half, a small bottle of beer, season to taste (what a silly expression, how do you know before cooking). Leave in oven/broiler at 250 degrees F for three to three and a half hours y bon provecho. Sorry casserole with lid on.

 

[bachata]

What cut or part of a beef is this? Answers please in American, British or French. Thanks.
I very slow cooked two slices in beer in a cast iron casserole and it was tender and delicious.

Is good to remark that in DR exist three different kind of Bolas; Bola, Bola blanca and Bola raya. This cut comes from the leg (muslo) of the animal.

JJ

 

[Deyvi]

From the chart offered here; a bola is referred to in America as a knuckle. This is old time stuff where the eye of the round is still attached to the round itself. My experience with domincan beef is --Blah!!!!! Not even sure chuck meat is good for stew. Maybe the filets are ok. When you have a hanker'ng for beef, it's best to go a restuarant that's know for it. Otherwise, get some carne molida, some ground pork with fat, crusty bread soaked in cream, eggs- mix with your choice of seasonings and have some good meatballs. It seems like there have been many posts about beef. You just can't make sh--- out of shineola.

 

[DavidZ]

I believe this is the eye round...good for roasting and braising.

My bad on this one...Boliche is the Eye Round, not Bola...

 

[granca]

Agreed, Dominican beef is not that good for roasting but you can make damn good stews, steak & kidney pie, boiled beef &carrots, the afore mentioned casseroled beef with it. Anything that takes long slow cooking.