Beef chuck
Used in 2 recipes on RecipeWiki.
Beef chuck comes from the shoulder, a hard-working cut laced with connective tissue and fat that makes it tough when cooked quickly and meltingly tender when cooked slowly. Its flavour is deep and beefy, and the collagen it carries melts into a braise, giving the liquid body. That is why it suits long, gentle cooking: chunks simmered under a lid in Beef and Ale Stew with Herb Dumplings, or braised with dried chillies for Birria de Res until it shreds. Buy it as a whole piece and cut your own large chunks; ready-diced stewing beef is often small and from mixed cuts. Brown in batches so it sears rather than steams.
Most often cooked with
Bay leaf
Garlic
Onion
StockRecipes with beef chuck
Beef and Ale Stew with Herb Dumplings
Chuck steak simmered in dark ale until it gives, with suet dumplings steamed on the surface of the pot for the last half hour.
Beef
British
Fresh herbs
Birria de Res
Beef braised in a deep red chilli broth until it shreds, served as a stew or folded into tacos dipped in its own fat.
Mexican
Stews