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Found 3 results

  1. I tried using a Chuck Steak last night for Carne Asada. While it wasn't awful and the flavor was tasty, the texture was just too danged chewy, even medium rare. Too much tugging to bite a piece loose. *sigh* So lesson learned - flank steak just has better marbling and less connective tissue among the muscle segments. The leftovers are currently slow-cooking in my Ninja along with some previously-cooked brisket - and will be tonight's chili.
  2. Chuck Steak Salt to taste Olive oil Sear at 500F Cook at 300F Buen Provecho!!! ..... :-)
  3. I am not sure if this is where to post this. This is on a stove so it technically should not be in the Kamado cooking show case. It seems to fit here. This cook as shown took 3 1/2 hours from the refrigerator to the table. If I had went straight in to the pan after browning the meat it would have taken 2 1/2 hours and is very feasible for a week night meal. Especially since 1 1/2 hours are in the oven. The chuck steak could be taken to the stall point on the Kamado and the onions done below. The last stage could be done at 450 on the Kamado. Chuck steak from Sam's Salt and pepper and browned in the tri-ply skillet. This was the first side. This was the second side and it was waiting for the onions to get nice and brown. At this point I am 30 minutes in from taking the meat out of the refrigerator. The onions started like this. I like to take them to a dark brown by sticking them to the bottom and de-glazing with a little water. I am not really in a hurry but I do have a timer set for 5 minutes to check and deglaze. I think the kick in flavor is worth it-- but you could just put the meat in and add the wine up the sides at this point. This is the onions after an hour and a half. Deglaze with a dry red wine. If you use something like a Merlot be sure and really let it boil to cook the fruity taste out. Add the meat and bring to a good rolling boil. Push foil down almost to touch and put the lid on. This gives the meat a smaller cooking environment and besides sealing the Dutch Oven it is said to slightly pressurize the cooking vessel. This goes into a 450 degree oven for about 1 1/2 hours. When a fork twists easily in the meat it is done. Add water or chicken stock if the liquid gets low. on the stove top brown up some carrots and onions Add chicken stock and cover. Cook until just soft or a little before soft. This is cooking on the stove top as the meat is cooking in the 400 degree oven. When done cut the fat out and cut into bite size chunks. Add the carrots and potatoes into the pot with the cut up meat. This is some amazing stew. In looking now I see that I should have tidied up a bit before taking the photo. This was taken in process. The reflection in the back ground was a batch of beans fron scratch.
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