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