Braised Chuck Steak

210 mins
Serves 1
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Directions

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

Ingredients

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

Equipment

baking sheetpantongsaluminum foiloven

Tips

  • If the pan doesn't sizzle when you put the steak in, take it out and wait until it does.
  • Do not get rid of the beautiful brown fond created in the pan.
  • Always remember to rinse the can of tomatoes.