A Tangy Braised Chuck Steak Recipes

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.

A TANGY BRAISED CHUCK STEAK

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place beef chuck steak on a work surface and pound with a meat mallet to tenderize steak; flip steak and repeat on other side. Cut steak into 6 to 8 pieces.
• Heat olive oil in an oven-safe Dutch oven over medium heat.
• Season both sides of steak pieces with salt; coat with a thin layer of flour.
• Cook steak in the hot oil until browned, about 2 minutes per side. Remove steak from Dutch oven. Pour beef stock and 1/4 cup reserved artichoke juice into the Dutch oven, scraping any brown bits of food from the bottom. Mix artichokes, red peppers, green chiles, horseradish, and capers into broth mixture; bring to a boil. Return beef to broth mixture in Dutch oven and cover.
• Place Dutch oven in the preheated oven; bake until meat is tender, 45 to 60 minutes. Allow steak to cool in Dutch oven for 15 minutes before serving.

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.