Best 4 A Tangy Braised Chuck Steak Recipes

GRANDPA'S BRAISED BEEF

Steps:

• Preheat the oven to 325 degrees F.
• Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
• Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
• Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
• Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
• Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
• To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

BRAISED BEEF CHUCK STEAK RECIPE

Steps:

• Brown meat in hot oil in Dutch oven or large saucepan on medium heat. Remove meat from pan; drain.
• Add steak sauce and water to pan; bring to boil. Return meat to pan; top with onions. Reduce heat to medium-low; simmer 1 hour 30 minutes, basting occasionally and adding additional water, if needed.
• Slice meat. Serve over hot cooked parslied noodles, if desired.

SWEET AND TANGY BRAISED CHUCK ROAST

Steps:

• In 4 1/2-6 quart slow cooker bowl, combine gingersnap crumbs, carrots, celery, onion, wine, vinegar, raisins, salt, and pepper.
• Place roast on top of vegetables.
• Cover and cook on low 8 to 10 hours, or on high 6 to 6 1/2 hours.
• Place roast on warm platter. Skim and discard fat from cooking liquid.
• Serve roast with vegetables and sauce.

BRAISED CHUCK STEAK

Steps:

• Cut the meat into about 1 inch strips.
• Dredge meat in the flour, shaking off the excess.
• In a dutch oven, melt shortening over med.-high heat (WATCH CAREFULLY -- if it smokes, it's too hot).
• Brown meat on all sides -- do in batches, if need be).
• Season to taste.
• Drain fat from dutch oven & return the meat.
• Place sliced on over the meat & then add the water.
• Cover & simmer on LOW heat for 2 to 2½ hours OR place in a 325° for the same amount of time.