# Braised Chuck Steak

Learn how to braise a chuck steak to make a delicious and tender dish.

- Total time: 210 min
- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

- 1 ea chuck steak
- Kosher salt
- black pepper
- 1 ea onion, chopped
- 8 to 10 garlic cloves, sliced
- 2 sprigs thyme leaves
- 1 sprig rosemary leaves
- 0.25 cup balsamic vinegar
- 1 cup chicken stock or beef stock
- 1 large can San Marzano tomatoes, crushed

## Instructions

1. Season both sides of the chuck steak liberally with kosher salt.
2. Season both sides of the chuck steak liberally with black pepper.
3. Place the seasoned chuck steak in a dry pan over medium heat.
4. Sear the steak for about 5 to 6 minutes until a nice crusty sear forms on one side.
5. Flip the steak and sear the other side until it looks just like the first side.
6. Set the seared chuck steak aside to rest.
7. If there's too much fat in the pan, blot out a little extra with a paper towel, but do not remove the fond.
8. Turn the heat to low.
9. Add one rough chopped onion, 8 to 10 sliced garlic cloves, some thyme leaves, and some rosemary leaves to the pan.
10. Cook the aromatics, using them to scrub off the fond stuck to the bottom of the pan.
11. Once the aromatics soften, add a quarter cup of balsamic vinegar to the pan.
12. Reduce the balsamic vinegar until it transforms from a hot vinegar smell to a sweet syrup.
13. Add about a cup of chicken stock or beef stock to the pan.
14. Add one large can of San Marzano tomatoes, crushed by hand, to the pan.
15. Rinse the empty tomato can with water and add the rinse water to the pan.
16. Reduce the entire mixture in the pan by about half its volume.
17. Return the chuck steak and any resting juices to the pan.
18. Cover the pan tightly with aluminum foil or a lid.
19. Transfer the pan to a 325-degree oven for about three hours.
20. After removing it from the oven, ensure the steak shreds apart easily with two forks.
21. Cover the steak back up and let it rest for about 20 to 30 minutes.

## Equipment

- pan
- tongs
- baking sheet
- paper towel
- aluminum foil
- oven
- forks

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1Mc99yBxKh/
- Recipe page: https://www.cliprecipe.com/recipe/271c212d-73a7-42b9-b252-9dafe51a2147
- Extracted: 2025-11-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt