Braised Chuck Steak
Directions
- 1Season both sides of the chuck steak liberally with kosher salt and black pepper.
- 2In a dry pan over medium heat, ensure the pan is hot enough to sizzle, then sear the chuck steak for 5 to 6 minutes until a nice crusty sear forms.
- 3Flip the steak and sear the other side until it has a similar crust.
- 4Set the seared steak aside to rest.
- 5If there's too much fat in the pan, blot out a little with a paper towel, but do not remove the brown fond.
- 6Turn the heat to low.
- 7Add one rough chopped onion, 8 to 10 sliced garlic cloves, some thyme leaves, and some rosemary leaves to the pan.
- 8Cook these vegetables, using them to scrub off the fond stuck to the bottom of the pan, until they soften.
- 9Add a quarter of a cup of balsamic vinegar (or wine) to the pan.
- 10Reduce the balsamic vinegar until it changes from smelling like hot vinegar to a sweet syrup.
- 11Add about a cup of chicken stock or beef stock.
- 12Add one large can of San Marzano tomatoes, crushed with your hands, remembering to rinse the can.
- 13Reduce this whole mixture by about half its volume.
- 14Return the chuck steak to the pan, along with all its resting juices.
- 15Cover the pan tightly with aluminum foil or a lid.
- 16Braise in a 325°F oven for about 3 hours.
- 17When first removed from the oven, ensure the steak shreds apart easily with two forks.
- 18Cover the steak back up and let it rest for about 20 to 30 minutes.
Ingredients
- 1 ea chuck steak
- kosher salt
- black pepper
- 1 ea rough chopped onion
- 8 to 10 sliced garlic cloves
- thyme leaves
- rosemary leaves
- 0.25 cup balsamic vinegar
- 1 cup chicken stock or beef stock
- 1 ea large can of San Marzano tomatoes, crushed
Equipment
panaluminum foilovenpaper toweltwo forks
Tips
- If the pan doesn't sizzle when you put the steak in, take it out and start over when it does.
- If the steak sticks, don't worry, it will release when ready if the pan is hot enough.
- Reduce balsamic vinegar until it smells like a sweet syrup.
- Rinse the can of tomatoes.
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