My meat CSA share included a couple of chuck steaks .5 lb each. I haven't cooked chuck meat much before, but from what I know it's considered to be a tougher type of meat and the most common technique is braising or slow roasting. However, I'm not sure I have enough meat for that.
I also got this book called "Tender Grassfed Meat", but there's nothing on chuck steak there. Anyone has any ideas?
Stew and pot roasts. I don't know how paleo this is, but for pot roast I use roughly 1c wine, 1/4c worchestershire sauce and tamari and some garlic. First I sear the roast in butter, add liquids then enough of whatever bone broth I've got to cover, bring to boil then into the oven at 300 for a couple of hours. (I don't own a slow cooker). I throw potatoes and carrots into the liquid later. Yum! Per Ina Garten, I usually use chix broth for beef stews. Dunno why but it works very well.
Definitely pot roast whole. You ca use them in stews but if it's something you're going to be storing and reheating it may fall apart on you.
Salt and pepper your meat. Over med high heat sear with bacon grease in a big cast iron pot with lid, then remove the meat and reduce the heat. Over medium (in the same large cast iron pot) cook down some garlic and onions. Once tender add 2 inches of red wine and a bunch of rosemary. Put the steak back in and throw it in a 350 oven for 2 to 3 hours depending on weight.
Sear each side, then finish for five (high heat) to ten (medium heat) minutes in the oven. Cut across the grain and it'll be relatively tender and very flavorful. Chuck steaks are my favorite.
Save them up and make the best chili ever. It can be used like chuck roast. I started getting extra chuck roast from my meat CSA to make this recipe.
I don't mind texture in my beef at all. Chuck is the majority of beef that I buy and if it's a roast I slice it into portions while raw, freeze the portions and use low-to-medium heat in my skillet. It is not technically slow-cooked as it's about 20-30 minutes start to finish.
It's a 3-step thing: do 2 slices of bacon, take out when ready; cook the beef in the bacon fat--if there are thick seams of fat in the chuck I excise them and cook them to crispy; dump some bone broth or bone broth stew into the skillet when the beef is nearly done and thoroughly heat the broth/stew. To add veggies: add raw veggies when the beef is browned on one side; add cooked veggies when the broth/stew is added.
If the beef has a lot of texture, I slice it across the grain and dip it in broth with every bite.
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