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Kosher 29

Which beef cut to substitute into today's NYT recipe for Bo Ssam (slow-roasted Korean pork shoulder)?

fmogul | Jan 13, 201208:31 AM

This recipe in today's NYT looks amazing -- and amazingly easy. What do you think: can we make something reasonably close, and kosher?

I really don't know my beef cuts all that well. I get the same few, when I get meat at all. Anyone knowledgeable out there have any ideas for a substitution? Shoulder for shoulder -- or something else?

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