Beef Heel

About

Beef heel muscle is a Chinese cut of meat. It has considerable amounts of connective tissue and when cooked it balls up to resemble some sort of internal organ. Other beef cuts with a bit of fat and plenty of connective tissue, like rib meat, shank or chuck are fine too. Cut into small chunks and cook for 2 hours. Most Chinese plain noodles are suitable, but thin, round noodles are most common for this dish in Taiwan. The vegetables from the stock can be eaten separately.

Information

Other names: Heel of Round, Denver Pot Roast, Diamond Roast, Pike's Peak Roast

Translations: Liellopu Papēža, Jautienos Heel, Carne de vită Heel, Govedina Heel, Thịt bò gót, Heel wołowiny, Heel Beef, गोमांस खीर, Carne Heel, Говядина Каблук, Βοείου κρέατος Heel, لحوم البقر الكعب, 쇠고기 뒤꿈치, Hovězí paty, Baka takong, 牛肉脚跟, Carn de taló, Goveje meso Heel, Hovädzie päty, Manzo Heel, בקר Heel, Nötkött Heel, Говеђа Пета, 牛肉ヒール, Boeuf talon, Oksekød Heel, Carne de tacón, Яловичина Каблук, Naudanliha Heel, Говеждо пета

Physical Description

This cut comes from the end of the round, right before the shank of the leg on the cow and as such has pieces of several different muscles.

Colors: Should be a deep red with little internal marbling

Tasting Notes

Flavors: Deep and meaty flavor

Mouthfeel: If undercooked it will be very tough and stringy.

Food complements: Goes well with root vegetables.

Wine complements: A full bodied red that can stand up to the deep flavor of the meat.

Beverage complements: Brandy

Substitutes: Any other beef parts.

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Choosing: Choose a beef heel that is muscular and red in color. Don't choose one that looks dried up, browned or wrinkled. Then, it's too old and about to get rancid.

Buying: Beef heel is available at any butcher's shop for the freshest and best price. Though they can be offered at your local grocery stores in the meat section, as well as Asian markets.