Special Chuck roast.
In the UK. We're not used to the term Chuck Roast that much. So, to clarify, let me explain what the Chuck roast joint is. It's taken from the shoulder of beef, it has an extraordinarily rich flavour, it's normally used, for pot roasts, braising, or long slow cooking. It can also be diced for stews.
When choosing your Chuck roast meat. The more marbling.it has, the better it will be. If you are going to a butcher in the UK, ask for Braising steak It’s the same thing.
You need to have each braising or chuck roast steak approximately an inch thick.
This recipe. I played with a lot In Israel. It was always popular, especially on a Friday night, or at Chagim. Then found out the equivalent was chuck roast. (In Israel beef joints or given a number and you buy it by the number finding out the equivalent in UK or USA meat. Is quite an interesting task!)
The best way to cook this -Is in a Dutch oven or any other stove to oven pot that has a tight lid.
Although we normally think of braising meat. A long, slow, cool cooked meat for the winter. This is a lovely comfort meal for any time of year, and it's lighter than the average British Stew.
Ingredients. Serve 4
1 1/2 kilos or 3 lbs of boneless beef Chuck roast. Preferably cut into steaks.
Three large yellow onions. Peeled and sliced.
2 medium leeks. Peeled, washed, and sliced.
Five clothes of garlic. Peeled and smashed.
2. Bay leaves.
One litre. Of beef. Chicken or vegetable stock
One teaspoon of. Good quality. Sea salt.
One teaspoon. Of ground black pepper.
Half a teaspoon of cinnamon.
One dessert spoon. Of. Ground mustard.
One dessert spoon. Of date honey. All good quality organic honey.
One teaspoon of cumin. Dried. One teaspoon of dried coriander.
Half a teaspoon of sumac.
Half a cup of fresh parsley. To add at the end of cooking.
1 1/2 tablespoons. Of. Vegetable or olive oil?
Method.
Preheat the oven. To 350 Fahrenheit. 176 centigrade. Gas mark 4
In the Dutch oven, or heavy bottomed pan that can go in the oven heat the oil an add the onions, leeks, and garlic. Cook on a medium to low light, till the onions, leeks of garlic have gone one stage beyond translucent So that they are beginning to slightly caramelise.
Season the meat well all over, then seal he meat on all sides, remove the meat eat from the pot. Add all the dry Spices to the onion mixture. then cook them off for a minute or two. Then add the stock plus the Bay leaves to the pan.
Spread the mustard plus the honey over the top of the meat and place it mustard side up On top of. he onion and leek mixture. Put on the lid Place in the oven and cook. Approximately 4 hours. Don't worry, You can always turn it down and cook it for a bit longer.
Alternatively, as far as returning the meat to onions and leeks., & transfer everything Into a slow cooker cooks it for 6-7 hours on the automatic setting in a slow cooker.
Some people. Like to cut up or shred the meat, Personally, I like it whole. About 15 minutes before you're going to serve, sprinkle in the parsley. It will give it flavour. Without it going soggy.,
The best way to serve this? Is either On top Noodles or mashed potatoes? I have to confess I'm old school and I Like it on top of mashed potatoes, With a glass of good red wine.
Enjoy!