Распечатать
E-mail
 |
Инструкции
Braised Boneless Chuck Steak
September 27, 2015 by Judith Hanneman
Chuck steak is one of the most flavorful cuts of beef. Here it is braised to perfection in an herb gravy.
I love the flavor of chuck. I think it’s one of the most if not the most, flavorful cut of beef.
Chuck is versatile too. If you get a really good grade, you can even broil it and eat it as you do strip or Porterhouse. In fact, if I had my choice for a steak dinner, I’d choose chuck over Porterhouse because of the great flavor.
The flavor, of course, comes from the amount of fat. No lie–chuck can be a bit on the fatty side because it’s well marbled. Fat imparts flavor and there’s no way of getting around that.
My store had boneless…
View Full Recipe at Bake at Midnite
,%20but%20any%20rich%20beef%20stock%20can%20be%20used%20in%20it%E2%80%99s%20place.%20Even%20humble%20stock%20cubes.%20If%20you%20use%20the%20Knorr%20concentrate%20(the%20jellied%20stuff%20in%20the%20tubs)%20or%20the%20stock%20cubes%20(use%202),%20just%20add%20a%20cup%20of%20water.%20%20I%20jazzed%20my%20stock%20up%20with%20a%20bit%20of%20thyme%20thrown%20in.%20I%E2%80%99d%20dehydrated%20some%20clippings%20from%20my%20plant%20and%20used%20those%E2%80%93about%204%20pieces%202-inches%20long,%20but%20you%20can%20use%20the%20kind%20you%20buy%20in%20the%20spice%20aisle%20too.%3C/p%3E%3Cp%3EBraised%20Boneless%20Chuck%20Steak%20%20%20%20%20Total%20time%20%202%20hours%2025%20mins%20%20%20%20%20%20Author:%20Judith%20Hannemann%20Serves:%204%20%20%20Ingredients%3C/p%3E%3Cp%3E1%20boneless%20chuck%20steak,%20about%202-3%20lbs%201%20cup%20rich%20beef%20stock%20%C2%BC%20tsp%20thyme%20-or-%202-3%20sprigs%20of%20fresh%201%C2%BD%20lbs%20small%20red%20potatoes%20-or-regular%20size,%20cut%20in%20quarters%208%20oz%20baby%20carrots%202%20tbs%20oil%20for%20browning%20%C2%BD-1%20tsp%20Gravy%20Master%20(optional)%3C/p%3E%3Cp%3ESeasoned%20Flour:%20%E2%85%93%20cup%20flour%201%20tsp%20salt%20%C2%BC%20tsp%20pepper%20%20%20Instructions%3C/p%3E%3Cp%3EMix%20seasoned%20flour%20ingredients%20on%20a%20plate.%20Heat%20oil%20in%20a%20large%20skillet%20over%20medium-high%20heat.%20When%20oil%20begins%20to%20shimmer,%20dredge%20steak%20in%20the%20seasoned%20flour%20on%20both%20sides.%20Brown%20meat%20well,%20about%205%20minutes%20each%20side.%20Remove%20meat%20from%20pan.%20Add%20the%20stock,%20scraping%20up%20all%20the%20browned%20bits%20in%20the%20pan.%20Add%20meat%20back%20to%20pan%20and%20bring%20to%20boil.%20Reduce%20heat%20to%20low,%20cover%20and%20simmer%20for%201-1%C2%BD%20hours.%20At%20this%20point,%20I%20remove%20the%20meat%20from%20the%20pan%20and%20pour%20off%20the%20juices%20and%20refrigerate%20for%20about%20an%20hour%20or%20until%20the%20fat%20is%20congealed.%20If%20you%20don't%20wish%20to%20do%20this,%20then%20continue%20with%20the%20preparation%20in%20the%20next%20step%20Add%20carrots%20and%20potatoes%20to%20the%20skillet.%20Cover%20and%20simmer%20on%20low%20for%20about%2030%20minutes,%20or%20until%20potatoes%20and%20carrots%20are%20tender.%20Remove%20meat%20and%20veggies%20from%20the%20pan;%20cover%20and%20keep%20warm.%20Mix%20about%202-3%20tbs%20of%20the%20remaining%20seasoned%20flour%20with%20%C2%BC%20cup%20of%20water,%20mixing%20until%20the%20liquid%20is%20free%20from%20lumps%20(I%20put%20this%20in%20a%20lidded%20glass%20jar%20and%20just%20shake%20it)%20Stir%20seasoned%20flour/water%20mix%20into%20stock%20in%20pan,%20mixing%20well%20so%20there%20are%20no%20lumps.%20Cook%20gravy%20for%203-5%20minutes%20to%20cook%20the%20flour.%20Stir%20in%20Gravy%20Master,%20if%20using.%20Either%20pour%20gravy%20over%20the%20steak%20&%20veggies%20or%20place%20in%20a%20gravy%20boat%20so%20everyone%20can%20help%20themselves.%3C/p%3E%3Cp%3ESLOW%20COOKER%20DIRECTIONS:%20Brown%20chuck%20steak%20as%20in%20regular%20directions%20Place%20meat%20in%20slow%20cooker%20Add%20the%20stock,%20thyme,%20potatoes%20and%20carrots.%20Cook%20on%20low%20about%206%20hours,%20high%20about%203%20hours%20(all%20cookers%20cook%20differently%20and%20these%20are%20the%20minimum%20times)%20Thicken%20gravy%20if%20desired%20as%20in%20regular%20directions.%20%203.4.3177%3C/p%3E%3Cp%3EYum%3C/p%3E){kind=link}