Chuck is what some of the kids in my neighborhood use to call my brother (Charles) when we were in elementary school. If you tried to call him that now he will probably pound you down into ground chuck which makes for some decent burgers. Chuck is a large section of the cow's shoulder and depending on which portion you get your roast will be juicy or a bit dry and stringy so you must cook it low and slow. Try to get a portion that doesn't look like a huge block of meat but one that is tied together and has some fat.
3lb Chuck (trimmed & tied)
1lrg onion (sliced)
1tsp crushed red pepper
1tsp cayenne pepper
1tsp paprika
1 tsp dry herb mix ( no rosemary)
3T sherry vinegar
1 bottle dark beer
5 cloves garlic
1 cup carrots (large chunks)
1/2cup celery (small chunks)
5 plum tomatoes (peeled & diced)
Preheat oven to 300F. Season meat well with salt and pepper. On high heat, sear meat on all sides in a little veg oil. Remove meat from pan and add onions. Reduce heat slightly and cook until onions start to caramelize. Add crushed red pepper, cayenne, paprika, herbs, vinegar and cook till well caramelized. Remove onions and de-glaze pan with 1/4 of the beer.
Add carrots, celery and garlic. Sweat veggies then add plum tomatoes and rest of the beer. Place the meat and onions back into the pot. Meat should only be 1/3 submerged in liquid.
Place pot into oven with lid on and roast for 4hrs basting periodically. Once done take meat out and slice. Skim fat off liquids at the bottom, strain out the liquids and reduce to make a sauce.
Serve with mashed potatoes and some of the carrots.
No comments:
Post a Comment