Paleron is a cut of beef from the shoulder, called chicken steak or flatiron steak here in the United States. It’s a very beefy, hardy cut for braising, and it gives a nice rich broth for the sauce. In France, paleron de boeuf is a staple, the kind of dish someone’s grandmother would make in the winter when she needed to warm up the family. If you are cooking for a crowd, double this recipe (you’ll need a really big pot). There’s no shame in leftovers, since it reheats so well. If you are short on time, you can skip the marinating.