Help with chuck steak so I don't chuck "it".
- Cheese Boy Jun 9, 2007 08:29 PM
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
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.
I found this recipe on a website for Ghanaese foods:
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.
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.
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.
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!
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:
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.
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
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.
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.
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:
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.