Clod Heart
Alt Names: RANCH STEAK, EYE OF CHUCK, CHUCK POT ROAST
French: CŒUR DE POINTE D’ÉPAULE
Spanish: CENTRO DE PALETA
Clod heart is a flavorful and tender cut from the heart of the shoulder clod (chuck primal). This economical cut is lean and can be slow cooked using moist heat. Many prepare it as they would a pot roast or brisket.
Substitute with:
-
Braise -
Grill -
Roast -
Skillet -
Smoke -
Sous Vide