Braised Chuck Steak
Directions
- 1Season both sides of the chuck steak liberally with kosher salt.
- 2Season both sides of the chuck steak liberally with kosher salt.
- 3Season both sides of the chuck steak liberally with kosher salt.
- 4Season both sides of the chuck steak liberally with black pepper.
- 5Season both sides of the chuck steak liberally with black pepper.
- 6Season both sides of the chuck steak liberally with black pepper.
- 7Place the seasoned chuck steak in a dry pan over medium heat.
- 8Place the seasoned chuck steak in a dry pan over medium heat.
- 9Place the seasoned chuck steak in a dry pan over medium heat.
- 10Sear the steak for about 5 to 6 minutes until a nice crusty sear forms on one side.
- 11Sear the steak for about 5 to 6 minutes until a nice crusty sear forms on one side.
- 12Sear the steak for about 5 to 6 minutes until a nice crusty sear forms on one side.
- 13Flip the steak and sear the other side until it looks just like the first side.
- 14Flip the steak and sear the other side until it looks just like the first side.
- 15Flip the steak and sear the other side until it looks just like the first side.
- 16Set the seared chuck steak aside to rest.
- 17Set the seared chuck steak aside to rest.
- 18Set the seared chuck steak aside to rest.
- 19If there's too much fat in the pan, blot out a little extra with a paper towel, but do not remove the fond.
- 20If there's too much fat in the pan, blot out a little extra with a paper towel, but do not remove the fond.
- 21If there's too much fat in the pan, blot out a little extra with a paper towel, but do not remove the fond.
- 22Turn the heat to low.
- 23Turn the heat to low.
- 24Turn the heat to low.
- 25Add one rough chopped onion, 8 to 10 sliced garlic cloves, some thyme leaves, and some rosemary leaves to the pan.
- 26Add one rough chopped onion, 8 to 10 sliced garlic cloves, some thyme leaves, and some rosemary leaves to the pan.
- 27Add one rough chopped onion, 8 to 10 sliced garlic cloves, some thyme leaves, and some rosemary leaves to the pan.
- 28Cook the aromatics, using them to scrub off the fond stuck to the bottom of the pan.
- 29Cook the aromatics, using them to scrub off the fond stuck to the bottom of the pan.
- 30Cook the aromatics, using them to scrub off the fond stuck to the bottom of the pan.
- 31Once the aromatics soften, add a quarter cup of balsamic vinegar to the pan.
- 32Once the aromatics soften, add a quarter cup of balsamic vinegar to the pan.
- 33Once the aromatics soften, add a quarter cup of balsamic vinegar to the pan.
- 34Reduce the balsamic vinegar until it transforms from a hot vinegar smell to a sweet syrup.
- 35Reduce the balsamic vinegar until it transforms from a hot vinegar smell to a sweet syrup.
- 36Reduce the balsamic vinegar until it transforms from a hot vinegar smell to a sweet syrup.
- 37Add about a cup of chicken stock or beef stock to the pan.
- 38Add about a cup of chicken stock or beef stock to the pan.
- 39Add about a cup of chicken stock or beef stock to the pan.
- 40Add one large can of San Marzano tomatoes, crushed by hand, to the pan.
- 41Add one large can of San Marzano tomatoes, crushed by hand, to the pan.
- 42Add one large can of San Marzano tomatoes, crushed by hand, to the pan.
- 43Rinse the empty tomato can with water and add the rinse water to the pan.
- 44Rinse the empty tomato can with water and add the rinse water to the pan.
- 45Rinse the empty tomato can with water and add the rinse water to the pan.
- 46Reduce the entire mixture in the pan by about half its volume.
- 47Reduce the entire mixture in the pan by about half its volume.
- 48Reduce the entire mixture in the pan by about half its volume.
- 49Return the chuck steak and any resting juices to the pan.
- 50Return the chuck steak and any resting juices to the pan.
- 51Return the chuck steak and any resting juices to the pan.
- 52Cover the pan tightly with aluminum foil or a lid.
- 53Cover the pan tightly with aluminum foil or a lid.
- 54Cover the pan tightly with aluminum foil or a lid.
- 55Transfer the pan to a 325-degree oven for about three hours.
- 56Transfer the pan to a 325-degree oven for about three hours.
- 57Transfer the pan to a 325-degree oven for about three hours.
- 58After removing it from the oven, ensure the steak shreds apart easily with two forks.
- 59After removing it from the oven, ensure the steak shreds apart easily with two forks.
- 60After removing it from the oven, ensure the steak shreds apart easily with two forks.
- 61Cover the steak back up and let it rest for about 20 to 30 minutes.
- 62Cover the steak back up and let it rest for about 20 to 30 minutes.
- 63Cover 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 onion, chopped
- 1 ea onion, chopped
- 1 ea onion, chopped
- 8 to 10 garlic cloves, sliced
- 8 to 10 garlic cloves, sliced
- 8 to 10 garlic cloves, sliced
- 2 sprigs thyme leaves
- 2 sprigs thyme leaves
- 2 sprigs thyme leaves
- 1 sprig rosemary leaves
- 1 sprig rosemary leaves
- 1 sprig 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 large can San Marzano tomatoes, crushed
- 1 large can San Marzano tomatoes, crushed
- 1 large can San Marzano tomatoes, crushed
Equipment
pantongsbaking sheetpaper towelaluminum foilovenforks
Tips
- When searing, ensure the pan is hot enough for the steak to sizzle; if it doesn't, remove it and wait for the pan to heat up more.
- Do not get rid of the beautiful brown fond created in the pan after searing the steak.
- When reducing balsamic vinegar, it should go from smelling like hot vinegar to a nice sweet syrup.
- Always remember to rinse the can when using canned tomatoes.
- After removing from the oven, ensure the chuck steak shreds apart easily with two forks.
- Let the steak rest for 20-30 minutes after taking it out of the oven.