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I suddenly own six pounds of beef chuck

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aesir Jan 9, 2012 05:27 PM

So my parents came by unexpectedly and for some vague reason, dropped off 6 pounds of Costco beef chuck (cut thin) that's just about to expire. Also, two cases of Corona. Obviously, I need to host a beef-and-beer party with some friends of mine. Any ideas for recipes? I just had boeuf bourguignon a couple weeks ago and I'd like to try something different. I was thinking I could just make chili if it came down to it.

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    escondido123 RE: aesir Jan 9, 2012 05:29 PM

    Fajitas!

    5 Replies
    1. re: escondido123
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      aesir RE: escondido123 Jan 9, 2012 05:34 PM

      Not sure about grilling. Does beef chuck have enough fat for that?

      1. re: aesir
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        acgold7 RE: aesir Jan 9, 2012 05:45 PM

        Yes, but it can be chewy. If it is already thin sliced, then you may need to grill to just rare, then slice again very thinly across the grain.

        But yes, it will make fantastic chili and even better hamburgers. Too late, I guess, for pot roast or beef stew. You could do a long-cooked version of Beef Stroganoff.

        1. re: aesir
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          escondido123 RE: aesir Jan 9, 2012 06:19 PM

          I'm pretty sure that is what is sold at my local Mexican grocery stores. And yes, it does just need a quick hit on the grill so that can be fairly labor intensive...might want to skip this idea if you're going to cook for a crowd.

          1. re: escondido123
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            rasputina RE: escondido123 Jan 9, 2012 08:47 PM

            *

        2. re: escondido123
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          rasputina RE: escondido123 Jan 9, 2012 08:44 PM

          Not with chuck. No.

        3. jo_jo_ba RE: aesir Jan 9, 2012 05:46 PM

          I would say steak sandwiches, you can always cook it all + freeze in portions for later lunches. What about pasta sauce? That'd work too.

          1. weezieduzzit RE: aesir Jan 9, 2012 06:01 PM

            Czech gulas with bread dumplings, sauerkraut and sour cream. MMmmmmmmm...... yum........

            1. twyst RE: aesir Jan 9, 2012 06:25 PM

              New Orleans style extra sloppy roast beef po-boys.

              http://www.nolacuisine.com/2009/07/21...

              Trust me, that recipe is much better than it sounds.

              1 Reply
              1. re: twyst
                mrsfury RE: twyst Jan 10, 2012 05:32 PM

                You are so right. I'd never guess that was the recipe but I've had 'em and they are killer.

              2. q
                Querencia RE: aesir Jan 9, 2012 08:17 PM

                I cook beef in beer in the slow cooker. Start with a dry crock. Put in 1/2 cup flour and some salt. Stir in an 8-oz can tomato sauce. Add 2-3 lb beef cut into bite-size chunks. Add a chopped onion or two and some mushrooms (portobellos will give you a nice dark gravy). Fill the crock to within an inch of the top with beer---mine takes 3 cans. No water, just the tomato sauce and beer. Cook on low for about 10 hours until the beef is falling apart. Very beefy. Freezes well. Good with noodles or mashed potatoes.

                Other thing to do with your chuck is barbecued beef made in crock pot. No need to cut up the beef. Use beef, two 8-oz cans of tomato sauce, three cans of water, 1/2 can vinegar, 1/2 can brown sugar, 2 tsp salt, 2 tsp cinnamon, 1 tsp clove, 1/2 tsp hot red chili pepper, 2 chopped onions, garlic optional. Cook on low until beef is falling apart. Tear it apart with two forks. Correct seasoning. You can freeze this for up to a year. Eat it on buns.

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                  aesir RE: aesir Jan 10, 2012 04:10 PM

                  Yeehaw. Thanks for the ideas. Planning on stewing this sucker.

                  1. jmcarthur8 RE: aesir Jan 10, 2012 04:15 PM

                    Chicago style Italian beef, for sure!

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                      malabargold RE: aesir Jan 10, 2012 04:42 PM

                      Not the traditional meat for either, but
                      Ropa vieja
                      Philly cheese steak
                      Grind for lemon parmesan meatballs

                      1. greygarious RE: aesir Jan 10, 2012 05:15 PM

                        Grind (or pulse in food processor), then freeze in patties to be used for burgers, or in pound packages for future meatloaf/balls, chili, etc.

                        1. soypower RE: aesir Jan 10, 2012 10:19 PM

                          How thin are we talking here? If it's thin enough, I'd go for Korean bulgogi as it requires overnight marinating and may make it a bit more tender. If we're talking a thicker cut, I'd say cut it up and make yourself a mean, Texas (beanless) chili.

                          1. RealMenJulienne RE: aesir Jan 11, 2012 03:24 AM

                            If you treat it like a steak, chuck has a very rich, beefy taste although it can be a little chewy compared to pricier cuts. Try tenderizing it with a Jaccard before salting and searing.

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