Is Beef Chuck Cut of Meat Tender?

Phyllis loves to share recipes from her 'Downward Home Recipes Box', which has recipes handed down from three or more generations ago.

Beef Cuts, Chuck

Long Wearisome Cooking for Tenderness

Chuck steak has a very practiced flavor, merely it tin can be tough and difficult to chew if not cooked properly. It is one of the more economic cuts of beef. Many people will avert buying it considering of the corporeality of fat and gristle in it—yet this is what makes this cut of beefiness and so flavorful.

The cut comes from the shoulder and cervix expanse of beef. I take establish the best way e'er to brand the steak and so tender and tasty that anybody will praise you as the best cook around. Baking while steaming seems to be the trick.

Years ago, this cut of beef was called "7 bone steak." My mother used this cut to make her delicious pot roast. She added h2o to near an inch from the summit of the meat and kept information technology at that level throughout the cooking process. The juices from the meat fabricated a wonderful broth. Virtually 30 minutes earlier the meat was done, Mom added sliced carrots to the broth.

When the carrots and meat were washed, she removed all the goop to a large cast iron skillet and made a dark, rich gravy which was poured back into the roasting pan. And so she added one or two cans of peas. This wonderful dish was served with mashed potatoes. When Dad served up each of the nine plates at supper, he fabricated sure everyone got lots of gravy on our potatoes. Nosotros had to wait till everyone was served and prayers were said before we could eat. By that time our mouths were watering and nosotros were starving—then we did justice to Mom's delicious supper.

Sometimes Mom would brand it a piddling easier on herself and make the pot roast "Yankee style," past adding the potatoes to the roasting pot. I like to use a slow cooker to make this repast.

Yankee Mode Pot Roast

My Version of Pot Roast

Mom'southward pot roast supper was splendid and I still make it in one case in a while. My version of pot roast is quite different and also an excellent, tasty supper for hungry folks.

This recipe volition serve four to half dozen people, depending on how hungry they are. I have a large extended family; when nosotros are all together, this dish is a great option to save on costs and time. When more than than vi will be coming for dinner, I brand ii pans of this recipe and bake them next. Cooking fourth dimension, of course, volition be a footling longer. The wonderful thing near this dish is that the longer it bakes sealed up, the more tender it will be.

Tip for Adding Meat Texture to Recipe

If you are concerned there might not be plenty meat in your recipe for anybody, here is a good tip. Add some bite size pieces of portobello mushrooms. These mushrooms are darker in colour than the mutual white mushrooms and accept a compact texture and gustation. I have a large family and sometimes have saved on meat costs by using the portobello mushroom -- and, it is delicious.

Portobello Mushroom

Portobello mushrooms are oft used every bit a meat substitute.

Wikipedia Artistic Commons - Leif K-Brooks

Ingredients

• 2 pounds chuck steak, 1 to 1 1/2 inch thick
• one/2 pound white mushrooms, sliced
• 1 envelope dry onion soup mix
• 1 cups babe carrots, peeled
• 1 small green bell pepper, sliced and seeded
• 1 can (i pound size) stewed tomatoes
• 1 Tablespoon steak sauce
• 1 Tablespoon Corn Starch
• 1 Tablespoon Parsley, chopped
• 2 Tablespoons Margarine
• Salt and Pepper, to taste
• Garlic Powder, to taste

Ringlet to Proceed

Read More than From Delishably

Instructions

1. Line the baking dish with enough foil to fold back over the meat and seal tightly. Place margarine in center of foil and spread effectually.
2. Drain and chop tomatoes—save the juice and set aside. Cutting the steaks into smaller serving size pieces and rub with seasonings. Adapt steaks in slightly overlapping layer.
3. Mix steak sauce with the tomato juice and cornstarch. Sprinkle all other ingredients over steak then pour juice over all. Fold the foil over and seal tightly then no steam will escape.

Cook Fourth dimension

Prep fourth dimension	Cook time	Ready in	Yields
30 min	ii hours	2 hours xxx min	Iii or four chuck steaks serves six

Bake and Serve

Bake at 375 degrees for at to the lowest degree two hours. I have sometimes doubled this recipe. When doing so, I broil it for at least four hours. Remove from oven and let rest while preparing mashed potatoes or rice.

When prepare to serve, carefully peel dorsum foil and roll it down. The steam will escape and will exist very hot, so exist careful non to burn yourself. Burns from steam can be very painful.

Place dish on bread lath or hot pads on tabular array and watch those steaks disappear. Serve with warm dinner rolls or garlic bread to soak upwards the juices. This is a actually bully supper for chilly winter evenings.

Chuck Steak Recipe

First Attempt With This Recipe

My offset attempt with this recipe produced a surprisingly amazing and delicious result.

After moving back to the Pacific Northwest from California, we stayed with one of my brothers and his wife till I had found a task and was able to support my daughter and myself. I had recently moved into my own place, a darling 2 bedroom duplex, which was perfect for just the 2 of united states.

My blood brother'south birthday was coming up and I wanted to practise something special for him, though I had little money. I idea most just having irish potato salad and barbecued burgers or hot dogs, so, went shopping with that in heed.

At the shop, I went to the fresh meats department first. I had decided to just go ground beef and charcoal-broil upward some burgers. I saw that the chuck steaks were on sale and it was a skilful toll. They were large and I thought if I got half dozen, I could cut them in half and serve them with baked potatoes, salad and garlic bread. The only trouble was that I knew chuck steak could be pretty tough and difficult to chew.

As I stood at that place looking at them, the clerk backside the counter came over to serve me. I asked him to selection out the all-time six and largest steaks for me. I likewise asked him if there was a mode to make them more tender when I cooked them. He told me the recipe his married woman used and I wrote downwards the ingredients. I already had virtually of the ingredients at home. All I had to buy was the canned tomatoes and heavy duty aluminum foil.

I followed the recipe the meat homo gave me and was amazed at the results, then was anybody else. I had made mashed potatoes to go with the meat platter and every bit of that dinner was gone in no fourth dimension.

© 2010 Phyllis Doyle Burns

duppstadtseck1998.blogspot.com

Source: https://delishably.com/meat-dishes/How-to-make-Chuck-Steak-Tender-and-Tasty

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