Need new ideas for chuck roast
Every time chuck roast goes on sale, I feel compelled to buy one. I always end up making the usuals - chili and pot roast. Sometimes I'll make shredded beef for tacos, but I'm really bored with it. Does anyone have any new ideas for a chuck roast?
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How about making Italian Beef? Delicious! Lots of recipes around for shredded Italian beef. My husband really likes Pioneer Woman's recipe which calls for chuck roast, Italian seasoning, beef broth, and pepperoncinis w/ their vinegar. I thought I'd hate it, but it is quite addicting.
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OK, Kris...now bear with me...the chuck roast I can get at Publix is sort of flat, 1-inch maybe 1 1/2 inches max thickness...I usually choose WITH the bone...and somewhat squarish...is that like yours too? If so, and IF you love cilantro, you might try this one from Epicurious...it calls for steak but I have successfully pulled this off with a chuck roast as described above...you need to marinate it for at least 8 hours...and grill it...use that sauce and you are in heaven (well, IF you love cilantro!)...just offering this out to you for a very different chuck roast:
http://www.epicurious.com/recipes/foo...›1 Reply-
re: Val
I make an Italian or Asian marinade and have successfully grilled pot roast as well. The new "cut" flat iron steak is actually top chuck blade steak that my mother knew about years ago as flavorful and cheap. The trouble today is that flat iron has been "discovered" and what used to sell for $2.99/lb now goes for $6.99/lb.
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This Vietnamese braised beef ....Beef Stewed with Tomato, Star Anise, and Lemongrass (Bo Kho).....is a wonderful dish using chuck roast. Love all of the recipes I've tried from "Into the Vietnamese Kitchen"!
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greygarious
Jul 15, 2010 04:29 PM
Ar first I had good results turning chuck roast into ground beef in my Cuisinart, since I don't have a grinder. Then I came upon stringy gristle. So now I ask the supermarket butcher to grind it for me. At the sale price, it makes far better burgers than their higher-priced pre-ground stuff. I know there's a question as to whether supermarket grinders are cleaned well enough between meats and uses, but so far so good. I make rare burgers but not steak tartare.
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If you like Indian food, chuck roast (trimmed) makes for wonderful, tender beef curry. Here's a good one for rogan josh by Mahdur Jaffery:
http://onceuponafeast.blogspot.com/20... -
sbp
May 5, 2010 01:41 PM
Mole. You can make is as simple or complicated as you like; the beefy flavor from a braise adds complexity either way. You can google for mole recipes, adapt from there. Here's a quick (sort of - at least as far as active time) basic recipe:
Brown the chuck roast in a dutch oven. Remove, then fry up some onion in the pan, then some garlic. Meanwhile, toast then rehydrate in plenty of hot water (or chicken stock) a mix of dried chile peppers. Dump in a blender with the onion, garlic, a can of tomatoes, a handful of oregano and thyme, a little cinnamon, cumin, pepper, salt, a handful of sesame seeds and almonds. Blend to a smooth paste. Add water if necessary: this is a braising liquid, you can reduce it later.
Put meat back in dutch oven, dump liquid in, braise for hours at 250 till tender (I do it overnight). Remove meat, pour liquid into a container, and refrigerate. When it's cold, scrape off the layer of solid fat.
Before dinner, pour sauce into saucepan, bring to a soft boil to reduce. Add an ounce of unsweetened chocolate, some lemon juice, and if you want a brighter hot pepper flavor, some minced fresh chile peppers. When sauce has reduced, put meat back in dutch oven (or roasting pan), pour some of sauce over, and reheat meat gently. Then serve with rest of sauce.
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boyzoma
May 5, 2010 01:00 PM
You can also make beef stroganoff, creamed chipped beef on toast, beef fajitas, beef pot pies, a beef and noodle stew, vegetable beef soup, mix shredded beef with rice and stuff some red/green peppers and/or stuffed tomato's or an apple juice chuck roast
http://www.dianaskitchen.com/page/mea...›1 Reply-
re: boyzoma
krisrishere
May 7, 2010 08:03 AM
I'll pass on the creamed chipped beef, but everything else sounds good :)
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Unless you want to grind it, your going to have to braise it. That means a stew or a pot roast. I suggest you look for a new variation in braising. You could go mexican with barbacoa or Teriyaki. I saw a short rib recipe with a teriyaki sauce. You could go barbecue by smoking it or even braising in bbq sauce.
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