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Help with chuck steak so I don't chuck "it".

I can't pass up the great deal my local supermarket is having on first cut chuck steaks at a $1.99/lb. Traditionally, this cut is very chewy IIRC. As is the center cut IIRC. But they both have such great flavor - I remember that much! Does anyone have any braising recipes for this meat? I'm not going to grill these steaks that's for sure, but I am definitely open to suggestions here. I'd love to hear any and all recipes, even those including ketchups, BBQ sauces, lemon/lime juices, tomatoes/tomatillos, brown sugars, wines/cognacs, you name it. Low
and slow sounds great, but if you have any quick recipes, I welcome those as well. TIA.

This is what I'm accustomed to seeing at the store (on the bone) ... see image

 
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  1. I don't use recipes and am more an off the cuff cook but you have all the makings for a good braise by the list above. I usually start with aromatics and liquid then braise at around 300-350 for a few hours.

    1. I found this recipe on a website for Ghanaese foods:

      http://www.africawithin.com/recipes/s...

      It's a beef and spinach stew with an incredible flavor to it. This isn't a watery stew - we serve it over rice and LOVE this. It's so incredibly simple and the beef comes out very tender. It's perfect for the cheaper cuts of beef.

      1. Take a sheet of heavy duty foil large enough to wrap your chuck steak, with enough extra to seal all edges into a tight package.

        Chop finely:
        a small yellow onion
        a bell pepper (green, yellow, red, whatever you have or like)
        a large rib of celery

        Mix the minced veg with 1 tablespoon of dry beef bouillon granules and 2 teaspoons of instant coffee powder ( I use taster's choice regular...if you have espresso powder, use less ) and a generous amount of freshly ground black pepper.

        Spread half the mixture on foil, plop steak on that, spread remaining mix on top and seal into airtight package.

        Put package on baking/sheet pan and bake at 300f for 3 hours or at 200f for 8-9, whatever fits your schedule best. If you want, open foil and add chunked potatoes and/or carrots, ( reseal pkg ) for last 90 to 120 minutes.

        OR, just sprinkle a pkg of dry onion soup mix over steak and proceed.

        4 Replies
        1. re: OldDog

          Hello, I've just signed up and I'm looking forward to learning from you all. I've gone through a ton of sites and I'm finally looking forward to spending some time here. I've got 2 packages of 2.5lbs chuck steak and I've tried everything from marinade for days, beating the heck out of them, broiling/grilling and even tried to use my mom's old pressure cooker. That thing’s dangerous. Nothings worked yet. Times are tight and I'm trying to do more with lesser cuts and whatever is on clearance. I'm getting to cooking…...thanks again!

          1. re: indy_ranger175

            In a sense, I am like yourself, trying to find new ways to cook inexpensive cuts of meat and have them come out tender...the problem is I like my meat medium-rare, so traditionally it's difficult to do so with cheaper cuts......no longer, so I have found out.

            In the last couple of years, I have been slow roasting my meats....beef, pork and turkey, at low temperatures between 225-275*. A few years back I read an article in cooks Illustrated that tested different kinds of roasts cooked at varying degrees of temperature from 225-500*...It was determined that 225* was the best for moist and tender roast.....my experimentation has confirmed this to be true and now it is my preferred method for roasting meats...especially for Prime Rib Roasts. I have also had excellent results with the following beef cuts as well:

            Hanger Steak
            Tri-Tip, Flap, or Newport roast
            Chuck Roast , Blade/Underblade
            Top Butt Sirloin

            I usually purchase my meats in wholesale packaging....but when there is a sale at the store, I request the in-store butchers to cut my roasts a minimum of two inches, but I prefer 2.5-3.0 inches thick.

            I marinade is simple soy sauce, fresh cracked pepper, garlic and oil for 24-48 hours.......Remove from the refrigerator and let sit close to room temperature.....place on a wire rack and cookie sheet pan....roast @ 225* for three hours, not opening the door once. I brown on the broil setting at the end of the roasting period. A perfect medium-rare, tender with excellent beefy flavor......this is for the larger, thicker cut. I would suggest 2 hours roasting time for smaller, thinner cuts.

            I am now a fan of the cheaper cuts.....just not in pot roasts or crock pot cooking.

            1. re: indy_ranger175

              Stop buying chuck to cook as a steak. Look for top blade shoulder roasts. Split them in half removing the tough center layer of connective tissue and you will have 2 flat iron steaks. I just picked up a couple of roasts for $2.99/lb on sale. Flat irons sell for around $6.00/lb

              under blade chuck is great for braising and low an slow cooking, just not good for steak. Chuck eye is good for steak but it's hard to get them since so few can be cut from the primal

              1. re: scubadoo97

                Great recommendation for the Top Blade/Flat Iron steak. Top Blade Steaks are readily available in my area supermarkets here in Northern New Jersey, however, I rarely see them sold as a Top Blade Shoulder Roasts or by any other name......or as Flat Iron steaks. If you live in an area that is similar to mine, I would suggest you speak directly to the meat manager/meat cutter or butcher to request this cut as scubadoo97 recommends. It's one of my favorite cuts of meats. Top Blades are generally priced @ $3.49-3.99 in stores when not on sale in my area.

          2. All excellent replies from my weekend warriors of these boards. I'd love to also hear from the weekDAY hounds when they get in Monday. TIA folks.

            2 Replies
            1. re: Cheese Boy

              Forgot to add that you could grind it up and make some nice hamburgers.

              1. re: Cheese Boy

                Chuck roasts work with long slow braises so it's not something you can throw in the oven when you walk in at 6 and have dinner on the table at 6:30. It does braise well in the crockpot all day.

                I don't follow a recipe with this either but generally, I season it, sear and remove. Add onions and garlic (sometimes other veggies) and sautee. Deglaze with red wine. If I want a thicker gravy, I'll add flour here and brown, then add stock or tomatoes (reduce if I'm using the crockpot). I've recently started putting in capers/crushed olives and prunes/raisins, thanks to Alton Brown. Cook on stove until reduced or thickened. Then for crockpot, put it all in at this point and cook on low about 6-8 hours; or put cover and put in oven at 250 for about 3 hours. It is better slow cooked in the oven but the crockpot is good, too.

              2. I usually use chuck for pot roasts or stews. I don't know why they cut it thin and call it steak, except to mislead people. It would be horrible broiled or grilled. It should work with round steak recipes. Any pot roast type recipe should work, and the dry roasted foil wrapped method above looks interesting. I think it would be a good candidate for Swiss Steak and would come out more tender than the usual round steak. Perhaps the Alton Brown SS recipe, but you wouldn't have to pound or needle it. I'm trying this tomorrow so I don't know what it tastes like, but search the boards, there are positive reports:

                http://www.foodnetwork.com/food/recip... d:

                1 Reply
                1. re: coconutz

                  I don't agree that it's 'horrible broiled or grilled.' It can be somewhat tough, but if it's not overcooked chuck can actually be very tasty. The cut has a lot of flavor, and I don't find it TOO tough, though if you're used to tenderloin or prime ribeyes you may disagree. Cook a thin chuck steak to med-rare sometime; you might be pleasantly surprised.

                2. Rick Bayless uses this cut to create shredded beef (Carne Deshebrada):

                  http://www.recipelink.com/mf/14/9857

                  1. The first cut actually has three cuts in it. Above the bone you have the top blade chuck@ about $3-4/lb in the middle you have the middle muscle best for grind or stew and finally the rib-eye $7-8/lb at the bottom. Seperate them and have a wonderful experience and save some money.

                    1. When it comes to chuck, brisket, oxtail or any other cut of meat to be braise, I feel technique is the key.

                      Pre-heat the oven to 325.

                      Starting with the meat at room temp, put a casserole or rondeau over medium-high heat, then season the meat both side with kosher salt.

                      When the pan is hot add the meat, sear on both sides for 3 or 4 minutes, remove the meat from the pan and deglaze the pan with your choice of liquid, stock, water, juice, wine, bourbon, scotch whatever suits your fancy at that moment. Bourbon and scotch are two of my favorites.

                      If you deglaze the pan with booze, move it away from the burner before adding it.

                      If your going to use aromatics now is the time to cook them, you might want to add a bit of oil at this point too. Bell pepper, carrot, celery, cilantro, garlic, onion, parsley are all good choices, any one, or a combination of two or three will work.

                      If you want tomato flavor in the braising liquid there are a number of ways to go, I prefer a tablespoon or two of tomato paste added to the aromatics when most of the deglazing liquid has cooked off, stir it in and let it caramelize for depth of flavor.

                      You can also use tomato powder to add tomato flavor to the braise.

                      Salt and pepper are my first choice seasoning braised meat, how much of whats up to you.

                      Put the seared meat back in the pan, add liquid so it come about half way up the side of the meat, I wouldn't add so much as to cover the meat.

                      Place a snug fitting lid on the pan and give it a couple three hour in the oven.

                      1. At my Stater Bros, they sell beef chuck steak as "mock tenderloin". I've marinaded and grilled these steaks and they are tender and delicious.

                        1 Reply
                        1. re: janetms383

                          I don't know how to post a picture, but they look nothing like the chuck roast you posted.

                        2. You can do what I did and brine it for 45 mins or so. I posted my results on my blog if you are curious on the end result.
                          www.cookcanspindye.com

                          1. If it's thin like a steak, I would braise it and "Swiss" it. This is usually done with round, but I don't see why you couldn't use chuck.
                            AP flour, maybe 1/2 cup
                            2 large yellow onions sliced
                            EVOO
                            12 oz bottle chile sauce (Bennett's or Heinz)
                            1/4 cup red wine vinegar
                            1/2 cup - 3/4 cup brown sugar
                            1/2 cup red wine
                            1 cup good quality beef stock or broth
                            s&p, 2 T chopped garlic

                            In very large 12 in skillet, brown onion in EVOO till brown and carmelized (10-15 min). While they are browning, wipe steak dry, pound fairly thin, coat in AP flour. Remove onions when done, reserve. Brown steak on both sides, you may need to add a little more EVOO. In the meantime, combine chile sauce, broth, sugar, wine in microwave cup, M/W for 2-3 min to combine. Just before you remove steak, add garlic, finish sauteeing. Add back onions and sauce. Cover tight and simmer on low flame for 1 1/2 hours or till tende. Serve with mashed potatoes, pasta or rice.

                            1. I would brown them..then Swiss/Smother in a roux based brown gravy until fork tender ~~ In the gravy would be sliced onions, chopped pepper, garlic, bay leaf, thyme, a dash or two of Worcestershire, Salt, black pepper, cayenne etc etc. Rice or Smashed Potatoes, and biscuits would be on the table as well....Pass the hot sauce!!.

                              Have Fun and Enjoy!

                              4 Replies
                              1. re: Uncle Bob

                                I would recommend you try a 3-4 inch thick roast and slow cook it for a couple of hours on that bad boy smoker of yours......I do mine to medium-rare in the home oven.....but I know it would be better if made on the grill/smoker.....at least for me.

                                1. re: fourunder

                                  After cooking a few car loads of brisket, where every brisket is an "adventure".. I did just that..I switched over to chuck...Once you've BBQed a chuck and/or have tasted BBQed chuck, I sometimes wonder why anyone having the choice would choose to BBQ brisket instead!

                                   
                                   
                                    1. re: Uncle Bob

                                      I agree, I've been smoking chucks in lieu of briskets and they come out great. Again to the OP, chucks need low and slow and don't work well as a steak.

                                      Great looking chucks there uncle bob.

                                2. Chuck is a good candidate for stews/braises like carbonnade or boeuf bourguignon. I have a good recipe based on one brunswicklgirl shared, if you like?

                                  4 Replies
                                  1. re: ChristinaMason

                                    Will gladly try the recipe(s) as long as I have a good wine around. :- )

                                    1. re: Cheese Boy

                                      :)

                                      Carbonnade: http://culinspiration.wordpress.com/2...

                                      I'm having trouble finding my bourguignon recipe right now...there's always Julia's, if you have the time!

                                      p.s. by DH just got back from Brussels and said they actually left the cubes of meat fairly large, bigger than the recipe calls for. Just thought I'd mention.

                                      1. re: ChristinaMason

                                        Ha, now I have a great reason to use some dark beer I have sitting around. I love Porters and Stouts. I don't have any Belgian beers right now, so I guess some Guinness 250 will have to do. I will give this a try. : )

                                        1. re: Cheese Boy

                                          Nice, I hope you enjoy! I cooked mine down quite a bit...if you don't, you may find you need to thicken the sauce with some starch.

                                  2. Braising such as pot roast, or cubing and stewing.