[Sca-cooks] gravy beef

[Stefan li Rous]

> Thorvald gave a Pho recipe:
> For the broth:
>
> 6 lb beef rib bones
> 1 lb gravy beef
> 2 onions sliced
> thumb-sized piece of ginger
> stick of cinnamon
> teaspoon black peppercorns
> salt
>
> Put meat in very large pan, add cold water to cover, sliced
> onions, scraped and sliced ginger, cinnamon stick, whole
> peppercorns.  Bring to boil, turn heat very low, cover and
> simmer at least 6 hours. Salt to taste.
What is "gravy beef"? At first I was wondering if the word order was
wrong and what was really meant was "beef gravy", but on reading
further I decided this was a type of beef, probably a good one for
making gravy. But what cut?
Thanks,
    Stefan
------------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas          stefan at texas.net
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