cuete mechado
English translation: larded beef steak
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| 15:47 Jun 29, 2008 |
| Spanish to English translations [PRO] Cooking / Culinary / cuete | ||||
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|  Selected response from: margaret caulfield Local time: 10:27 | |||
Grading comment
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| Summary of answers provided | ||||
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| 5 | larded beef steak |
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| 4 | beef round (o stuffed round) |
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| 4 | Mexican Pot Roast |
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| 3 | stuffed eye of round |
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| Discussion entries: 1 | |
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Answers
7 mins confidence: 
larded beef steak Explanation: This is done using a long steel rod, pushing it into the meat in several parts creating "channels" and then stuffing the channels with lard, bacon or whatever comes in the recipe. |
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9 mins confidence: 
beef round (o stuffed round) Explanation: No creo que entre los anglos hay términos diferentes para "mechado" lo ven como otra técnica de adobo... |
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6 mins confidence:
Mexican Pot Roast Explanation: http://www.atravesdevenezuela.com/cocina/index.php?min=380 Hay una foto Choice Cut or Mystery Meat? A Guide to Mexican Butcher Shops: Part ... - [ Traducir esta página ] Cross rib pot roast, also called boneless English roast, comes from the bottom part of this cut, while blade roasts .... Cuete Mechado: Mexican Pot Roast ... www.mexconnect.com/mex_/recipes/puebla/kg0108.html - 51k - En caché - Páginas similares http://www.mexconnect.com/mex_/recipes/puebla/kg0108.html Tapa: Round (Braise or stew) Although the entire cut is referred to as the tapa, this term is also used for the top of the cut, source of rump roast. The middle section is called the cuete, which yields bottom round roast and eye of round. Cuete is one of the few cuts cooked as a whole roast in Mexico. Many foreigners find it not marbled enough to make a good pot roast, but Mexican cooks make incisions in the meat and insert pieces of bacon, and sometimes also serrano ham. The lower part of this cut is called the bola, and less frequently empuje, which yields tip roast and tip steaks. The bola is also the source of the cut called churrasco in Mexico, although the same name is used in other Latin American countries for other cuts. The round is also the source of cuts labeled carne para asar (meat for grilling) and pulpa (boneless meat.) Suerte! -------------------------------------------------- Note added at 10 mins (2008-06-29 15:58:21 GMT) -------------------------------------------------- http://chefdenais.blogspot.com/2007/08/cortes-de-carne.html Cuete: Se encuentra en la parte posterior de la pierna. Se hace en guisados, a la vinagreta, mechado y cocido. |
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19 hrs confidence:
stuffed eye of round Explanation: cuete de res (músculo semitendinoso, en inglés conocido como “eye of round”) Reference: http://www.ianrpubs.unl.edu/epublic/pages/publicationD.jsp?p... |
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