Favourite chuck steak recipes

[sheerlookhomes]

Hi,
before I go trawling in my 'retro/vintage' cookery books I thought I would ask here for your favourite chuck steak ideas.
It's a 2kg joint and I was thinking of pressure pot roasting, but I welcome any suggestions.
P.S. I love vegetables...so add those too!

Thanks, sheerlookhomes.

 

[maytagbear]

We call it "Swiss" steak-

However, I don't know how very Swiss it is.

Flour it well with seasoned flour (salt, pepper, a bit of mild paprika.) Coat it well, but shake off excess.

Brown it and a chopped onion or two in a little oil. Add another chopped onion, and some fresh mushrooms(if you like mushrooms- either plain white button mushrooms, or crimini-baby bella), sliced thickly.

Dash in 3-5 dashes Lea & Perrins. Add about 1/4 cup (100 ml, more or less) of low sodium chicken stock. Add a 1 pound/454 gram tin of tomatoes in sauce.

Cover, cook on low heat for 2.5-3.5 hours, or about 35 minutes in the pressure cooker. Let pressure drop naturally. If cooking it in a fry pan, move it around every half hour or so, checking for liquid level-to prevent scorching and sticking.

This is my mother's recipe, and the only one that I use. Sometimes I will throw in a few peeled cloves of fresh garlic, but not always.

Lawrence/Maytagbear

 

[pturo]

Sweep Steak(Brisket on a Budget)

You get a 2 inch thick chuck steak. Put it on a big piece of aluminum foil. Open a pack of Lipton Onion soup mix (dried) and sprinkle on top. Fold over the foil for a tight wrap. Preheat oven to 300F, cook for 2 hours. Fabulous! Add baby carrots if you wish on top before you wrap the thing in foil.
Serve with garlic smashed potatoes.

 

[maytagbear]

With Sweep Steak--

you might want to put it wrapped in a 13x9 pan, or at least a baking sheet/jelly roll/swiss roll pan (with sides)to catch any leaking.

L/Mb

 

[sudsmaster]

When I was in my teens and 20's, I used to treat 1 inch or thinner chuck steak like regular steak - pan fry or broil in gas oven. It's gristly but flavorful, as I recall. But either my tastes have become more refined or what passes for chuck steak these days is but a hollow memory of my youth. In any case, a long slow low temperature cook is probably best for it, to soften all the gristle/cartilage but not turn the meat into leather. I would think that if cubed a chuck roast might be perfect for a crockpot type of preparation. Potatoes, carrots, onions, garlic, oregano, a little rosemary/sage/pepper too.

 

[perc-o-prince]

So, about 4 1/2 pounds? Could treat it like a roast.

Sear it on all sides on the grill (or in a heavy covered cassarole using bacon fat and olive oil).

If you did it in the pot, remove the roast and deglaze with red wine (anything you'd normally drink) or beef stock. Either way you seared it, now put celery in the bottom of the pot like a rack for the roast, and put the roast on top of it. Sprinkle the roast generously with worcestershire, then granulated garlic. To the pot, add a couple of peeled, quartered onions, 6-8 peeled garlic cloves, a couple of sprigs of rosemary, 5-6 bay leaves, some quartered crimini or button mushrooms, enough trimmed carrots for dinner, and have about 2-3 cups (about 500-750ml) of liquid (wine and broth) in the pot. The amount of liquid depends on the size of the pot. You want the celery rack covered, and maybe 1/4 of the way up the roast. If you like, open a tin of diced tomatoes (15oz size, about 450ml) and pour them on top of the roast, liquid and all. Cover and roast in a 325 oven for about 3-4 hours. Check after about each hour to be sure there's enough liquid, and add more if necessary.

Be sure to use the liquid left after it's done for gravy (you're gonna make some mashed potatoes, right?)! Talk about flavor!!!

If you don't do the tomatoes on top, you can always use some more garlic or other favorite seasonings.

Of course, we want to see what you actually decide to do with it!!!

Chuck

 

[polkanut]

What I like to do with chuck or round steak is as follows; place steak in a foil lined 9x13 pan, spread 1 or 2 cans of Campbells Golden Mushroom soup on top, wrap tightly. Bake for 2-1/2 to 3 hrs. @ 325 degrees. This also makes a nice gravy with the meat juices and soup mixed together.

 

[bajaespuma]

Vietnamese Pot Roast

Try this it's yummy. Better the second day to allow meat to reabsorb juiciness.

Fry steak in large enamelled cast iron pot with lid in a bit of olive or vegetable oil until browned on both sides. Remove from pot and set aside. To hot oil add: 4 cloves garlic, 2 small dried hot chili peppers, 4 shallots, 1/2 stick cinnamon. Brown gently. Add 1 large can plum tomatoes, 1/4 cup brown sugar, salt and pepper to taste. Add steak back to pot and add enough beef or veal stock(or water) to cover. To the pot add (if you can find them) 1 stalk lemon grass chopped(or the rind of 1 lemon or lime),1/4 cup Thai or Vietnamese fish sauce(Worchester sauce is an OK substitute), 4 basil leaves, 2 mint leaves( or 1 kaffir lime leaf, if you can obtain it). Stew in a slow oven for 3 hours or on hob on low heat. Allow to cool, preferably chill overnight, serve hot with fresh lime juice squeezed over each serving. Good with french bread or rice. Or both. If you want more vegetables, add them when you reheat the meat. Beets, potatoes, carrots and Asian cabbage work well in here.

 

[sheerlookhomes]

Decisions, decisions!

Thaaanks for the great suggestions...I love them ALL!

Oh Boy! decision time..

Thanks again...I knew you wouldn't fail me!!!