$$ · 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
Nalga is known in English as Topside.
Also called
Pannet, CC BY-SA 4.0, via Wikimedia Commons — Topside steak.jpg
The top of the rear leg's inner round — the large, lean nalga ("buttock") that Argentine butchers further break down into tapa, bola and cuadrada sub-pieces. Very lean and uniform, with a fine grain and little fat, it's the default cut for milanesas, thin bifes, and matambre-style rolled-and-stuffed roasts, and it's cubed for stews. Best cooked quickly and sliced thin, or braised low and slow; roasted whole it makes a lean Sunday rosbif. Anatomically the inside/top round sold as topside in Britain and coxão mole in Brazil.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇦🇷Argentina | Nalgaprimary | Argentine term for the top/inner round. Broken down at the counter into tapa, bola and cuadrada. |
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