Braised Chuck Steak

200 mins
Serves 1
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Directions

  1. 1Season both sides of the chuck steak liberally with kosher salt and black pepper.
  2. 2Season both sides of the chuck steak liberally with kosher salt and black pepper.
  3. 3Season both sides of the chuck steak liberally with kosher salt and black pepper.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Flip the steak and sear the other side until it has a similar crust.
  8. 8Flip the steak and sear the other side until it has a similar crust.
  9. 9Flip the steak and sear the other side until it has a similar crust.
  10. 10Set the seared steak aside to rest.
  11. 11Set the seared steak aside to rest.
  12. 12Set the seared steak aside to rest.
  13. 13If there's too much fat in the pan, blot out a little with a paper towel, but do not remove the brown fond.
  14. 14If there's too much fat in the pan, blot out a little with a paper towel, but do not remove the brown fond.
  15. 15If there's too much fat in the pan, blot out a little with a paper towel, but do not remove the brown fond.
  16. 16Turn the heat to low.
  17. 17Turn the heat to low.
  18. 18Turn the heat to low.
  19. 19Add one rough chopped onion, 8 to 10 sliced garlic cloves, some thyme leaves, and some rosemary leaves to the pan.
  20. 20Add one rough chopped onion, 8 to 10 sliced garlic cloves, some thyme leaves, and some rosemary leaves to the pan.
  21. 21Add one rough chopped onion, 8 to 10 sliced garlic cloves, some thyme leaves, and some rosemary leaves to the pan.
  22. 22Cook these vegetables, using them to scrub off the fond stuck to the bottom of the pan, until they soften.
  23. 23Cook these vegetables, using them to scrub off the fond stuck to the bottom of the pan, until they soften.
  24. 24Cook these vegetables, using them to scrub off the fond stuck to the bottom of the pan, until they soften.
  25. 25Add a quarter of a cup of balsamic vinegar (or wine) to the pan.
  26. 26Add a quarter of a cup of balsamic vinegar (or wine) to the pan.
  27. 27Add a quarter of a cup of balsamic vinegar (or wine) to the pan.
  28. 28Reduce the balsamic vinegar until it changes from smelling like hot vinegar to a sweet syrup.
  29. 29Reduce the balsamic vinegar until it changes from smelling like hot vinegar to a sweet syrup.
  30. 30Reduce the balsamic vinegar until it changes from smelling like hot vinegar to a sweet syrup.
  31. 31Add about a cup of chicken stock or beef stock.
  32. 32Add about a cup of chicken stock or beef stock.
  33. 33Add about a cup of chicken stock or beef stock.
  34. 34Add one large can of San Marzano tomatoes, crushed with your hands, remembering to rinse the can.
  35. 35Add one large can of San Marzano tomatoes, crushed with your hands, remembering to rinse the can.
  36. 36Add one large can of San Marzano tomatoes, crushed with your hands, remembering to rinse the can.
  37. 37Reduce this whole mixture by about half its volume.
  38. 38Reduce this whole mixture by about half its volume.
  39. 39Reduce this whole mixture by about half its volume.
  40. 40Return the chuck steak to the pan, along with all its resting juices.
  41. 41Return the chuck steak to the pan, along with all its resting juices.
  42. 42Return the chuck steak to the pan, along with all its resting juices.
  43. 43Cover the pan tightly with aluminum foil or a lid.
  44. 44Cover the pan tightly with aluminum foil or a lid.
  45. 45Cover the pan tightly with aluminum foil or a lid.
  46. 46Braise in a 325°F oven for about 3 hours.
  47. 47Braise in a 325°F oven for about 3 hours.
  48. 48Braise in a 325°F oven for about 3 hours.
  49. 49When first removed from the oven, ensure the steak shreds apart easily with two forks.
  50. 50When first removed from the oven, ensure the steak shreds apart easily with two forks.
  51. 51When first removed from the oven, ensure the steak shreds apart easily with two forks.
  52. 52Cover the steak back up and let it rest for about 20 to 30 minutes.
  53. 53Cover the steak back up and let it rest for about 20 to 30 minutes.
  54. 54Cover the steak back up and let it rest for about 20 to 30 minutes.

Ingredients

  • 1 ea chuck steak
  • 1 ea chuck steak
  • 1 ea chuck steak
  • kosher salt
  • kosher salt
  • kosher salt
  • black pepper
  • black pepper
  • black pepper
  • 1 ea rough chopped onion
  • 1 ea rough chopped onion
  • 1 ea rough chopped onion
  • 8 to 10 sliced garlic cloves
  • 8 to 10 sliced garlic cloves
  • 8 to 10 sliced garlic cloves
  • thyme leaves
  • thyme leaves
  • thyme leaves
  • rosemary leaves
  • rosemary leaves
  • rosemary leaves
  • 0.25 cup balsamic vinegar
  • 0.25 cup balsamic vinegar
  • 0.25 cup balsamic vinegar
  • 1 cup chicken stock or beef stock
  • 1 cup chicken stock or beef stock
  • 1 cup chicken stock or beef stock
  • 1 ea large can of San Marzano tomatoes, crushed
  • 1 ea large can of San Marzano tomatoes, crushed
  • 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.