$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
Adjacent shoulder muscle; both are French-tradition slow-cook chuck cuts with rich gelatinous character after long simmering.
These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.
| Country | Macreuse à pot-au-feu | Paleron |
|---|---|---|
| 🇺🇸United States | — | Chuck roast |
| 🇬🇧United Kingdom | — | Chuck roast |
| 🇫🇷France | Macreuse à pot-au-feu | Paleron |
| 🇪🇸Spain | — | Paleta |
| 🇦🇷Argentina | — | Paleta / Marucha |
| 🇲🇽Mexico | — | Paleta |
| 🇵🇹Portugal | — | Paleta |
| 🇧🇷Brazil | — | Paleta |
| 🇮🇹Italy | — | Cappello del prete |
| 🇩🇪Germany | — | Schulterscherzel |
$$ · braised beef, lamb neck, pot roasts, and stews
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
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