Chuck Tender – Chingolo/Palomita
By Asado Argentina on Feb 20, 2009 in Beef, Featured
Chingolo or Palomita (chuck tender in the U.S.), is a cut of beef that consists of the entire supraspinatus muscle which lies laterally to the shoulder blade bone. Contrary to what you may be thinking about a cut with tender as part of its name, chuck tender is anything but tender. Slow cooking, as with many other cuts from the chuck, is needed in order to turn that toughness into tenderness. For this cut, braising or stewing is typically the cooking method of choice due to the low amount of fat. However, when properly cooked on a parrilla you will be rewarded with a delicious chunk of meat full of rich beefy flavor.
Buying
Chingolo is typically sold either in whole form (some may be offered butterflied) or as steaks. For parrilla cooking, I recommend choosing a whole cut that leans toward the heavier side of the weight spectrum. At least one kilo (2.2 lbs). Since chingolo is a whole single muscle, it is surrounded in part by a thick membrane of connective tissue (silver skin). Butchers usually trim most of that off but if not, ask them to do so unless you are skilled at such a task.
Cooking
Follow the same instructions for aguja. If the chingolo has a very large girth and looks like it may need way more time than any other cuts of meat you are cooking, butterfly it down the length.
Your meat looks perfectly cooked!
Sara | Feb 26, 2009 | Reply
I haven’t had Palomita for a long time and I can’t remember the flavour or how tough it is.
What I do remember is a cut call “colita de cuadril”. Mmmmmmm, that is good. Do you like it?
Pia | Mar 13, 2009 | Reply
I love colita de cuadril, so much beefy flavor. Works so well as either steaks or a whole roast. One of these days I need to do a post about filling it with all kinds of good stuff.
Asado Argentina | Mar 13, 2009 | Reply