Wikipedia Creative Commons - Leif K-Brooks. Im a single mom of three fast growing children, 9, 12, and 16. My version of pot roast is quite different and also an excellent, tasty supper for hungry folks. Didn't have any mushrooms but had lots of home-grown squash & zucchini, so substituted zucchini for the mushrooms & it came out really good! Chuck steak has a very good flavor, but it can be tough and hard to chew if not cooked properly. Log Food. Those are such special memories of great family meals that I have tried to carry forward with my children and grandchildren. Phyllis Doyle Burns (author) from High desert of Nevada. Heat a non-stick skillet over medium heat. https://www.food.com/recipe/beef-chuck-steak-w-onions-peppers-290970 Walmart. Broiling Chuck Steak Turn on the broiler and season the steak. Phyllis Doyle Burns (author) from High desert of Nevada. She added water to about an inch from the top of the meat and kept it at that level throughout the cooking process. 54 % 24g Protein. Other Popular Results; Steak. peace and hugs. Stir constantly until gravy is thickened. Your version sounds great. Thanks again for reading and commenting. Thanks for reading and asking, Karyl. Phyllis Doyle Burns (author) from High desert of Nevada. The cut comes from the shoulder and neck area of beef. I will try that next time. For a barbecue version, add barbecue sauce to the … Beef chuck Beef chuck - Pectoral Steak. Now I have to get myself to the supermarket. If your broiler is in the top part of the … For a more deluxe version, add a pack of powdered Italian-dressing mix to the Crock-Pot, along with pepperoncini peppers and pickled vegetables. Hugs and may you walk in peace. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. I prepped night before and put in oven for 30 mins extra when I left to get kids after school and their stuff. Thanks Phyllis for the useful advice. Years ago, this cut of beef was called "seven bone steak." that way your cooking while your preparing your vegetables and sauce. on June 27, 2014: Hi Carrie. Thanks for stopping by. The point muscle is smaller and roughly triangular, tapering to a flat edge. Phyllis Doyle Burns (author) from High desert of Nevada. I saw that the chuck steaks were on sale and it was a good price. 54 % 24g Protein. on September 27, 2017: Hi Mary. Let me know how your version turns out. * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. Sprinkle all other ingredients over steak then pour juice over all. My family loves it and it is so easy. Every time I make this meal, there are no leftovers. I came up with this for our dinner tonight and DH said that it was excellent and that I needed to post it on that "recipe website" The meat is simmered with the onions and peppers which are then made into a gravy. Well done my friend. Yes, the Portabella mushrooms are so good. Heat 1 tablespoon butter, olive oil and garlic in a 12-inch heavy skillet over moderately high heat until hot but not smoking, Add steaks then saute 2-3 minutes per side for medium. Serving Size : 4 oz. Thanks for reading and commenting. Recipes & Inspiration. I'll be giving this a try soon, my mother always added a chuck roast to her tomato sauce for pasta, and it was always melt in your mouth delicious after cooking in the sauce all day. The best cuts of beef for burgers : Chuck steak . Daily Goals. By sealing it in the foil it steams and gets so tender. Popular for its balance of meat and fat, the chuck offers ribs, roasts and steaks and suits a range of cooking methods. I love this recipe because it is so versatile and easy to tweak. Thanks for the recipe. I'm going to try it out, thanks. We rarely used anything from a store. Those are cut "flanken" style about 1/2 inch thick or a little less from the beef plate [short ribs]. on August 07, 2017: Hi Bill. It looks like you're enjoying The BBQ Brethren's Forums but haven't created an account yet. I have sometimes doubled this recipe. Portobello mushrooms are often used as a meat substitute. This sounds like a winner. The flat is the larger of the two, a massive slab of beef with a roughly rectangular cross-section. Phyllis Doyle Burns (author) from High desert of Nevada. I always enjoy your posts. Drain and chop tomatoes—save the juice and set aside. Phyllis Doyle Burns (author) from High desert of Nevada. DebCrawford from Memphis, TN on November 12, 2010: Sounds yummy. They were large and I thought if I got six, I could cut them in half and serve them with baked potatoes, salad and garlic bread. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak. Perfect for curries and stews with great full flavour and a fantastic gelatinous texture. Cooking Methods: Choose a Different Cut Phyllis Doyle Burns (author) from High desert of Nevada. Hi Mary. It is the tomatoes and liquids that are most important. Preheat your grill to high and brush with oil to prevent sticking. I love the way this recipe sounds and will be sure to try it soon. This is a really great supper for chilly winter evenings. Bill Holland from Olympia, WA on August 07, 2017: A nice change of pace. The brisket is made up of two separate pectoral muscles, which are rather different. I am sure you will like it this way. This recipe, however, could change all that. Phyllis Doyle Burns (author) from High desert of Nevada. So glad you enjoyed the article and hope you try it soon. Thank you so much for the visit, comment, votes and shares. When Dad served up each of the nine plates at supper, he made sure everyone got lots of gravy on our potatoes. I followed the recipe the meat man gave me and was amazed at the results, so was everyone else. Thank you again for and affordable, go to meal. Only about a couple of minutes or so on each side. Husband happy. on November 30, 2016: Hi Teddie. on November 15, 2015: "Sprinkle all (includes tomatoes) other ingredients over steak then pour juice over all.". Peggy Woods from Houston, Texas on September 27, 2017: This sounds like an excellent recipe and one that could be easily tweaked to suit individual tastes. I had made mashed potatoes to go with the meat platter and every bit of that dinner was gone in no time. Remove from oven and let rest while preparing mashed potatoes or rice. Thanks for posting this! 5.5 g Chuck steak is so good when cooked right. on May 09, 2017: Hi Susanna. First search result - so I tried it. on August 24, 2014: You are most welcome, Felicia. Beef is an excellent source of protein, iron, and B vitamins. Thank you for reading and commenting. He told me the recipe his wife used and I wrote down the ingredients. You could also add mushrooms which I didn't due to an allergy. How does this food fit into your daily goals? Place dish on bread board or hot pads on table and watch those steaks disappear. I grew up on a small farm and orchard in the backyard. Daddy was a baker so we always had fresh rye bread to sop up the gravy with. Calorie Goal 1,820 cal. I think you will really like this dish. Yes. I mixed everything else up in a sauce pan and stirred in that with the chuck as soon as I was finnaly done chopping up. Cut the steaks into smaller serving size pieces and rub with seasonings. Tyson Fresh Meat - Beef Chuck Pectoral Steak . When more than six will be coming for dinner, I make two pans of this recipe and bake them side by side. Thank you so much for sharing your special memories and recipes with us! Sherri from Southeastern Pennsylvania on November 17, 2010: You are so right about chuck steak, Phyllis. Flavorful 7-Bone Chuck Steak is marinated and grilled. The juices from the meat made a wonderful broth. My mother actually cooked both of your recipes but she also added celery, quartered onion, and mushroom soup. Made up of multiple muscles, chuck is a well used area so contains a great deal of connective tissue. Beef chuck pectoral steak. Cover the meat with the vegetables. Great result! What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. 0 %--Carbs. Although chuck steak is notoriously tough, it is a reasonably priced protein source that many consider more flavorful than the leaner cuts of beef. 46 % 9g Fat. 0 %--Carbs. I used to have a lot - I will look them up and post some. We ate our roast with either homemade or Knorr brand German potato dumplings called "Klose" alongside German red cooked sweet, sour cabbage called "Rot Kohl" with a hint of cloves.Mom also added a touch of crushed Cumin seed to the water which made it take on a totally different flavor. I did, however, saute some on the side for DH. I bet that was very good with the squash. Burns from steam can be very painful. To begin, add a simple marinade of olive oil, garlic, thyme, salt, and pepper to a Ziploc bag with your steak and allow it to marinade for 2-3 hours. I rarely eat red meat, however the way you describe preparing this type of chuck steak, I may just give it a try. I'm always looking for a good, economical way to feed my family a good meal. Like so many I was afraid of its texture and put off by all the fat. My brother's birthday was coming up and I wanted to do something special for him, though I had little money. Smells fabulous ! on November 17, 2010: Ken, thanks so much for stopping by. Thank you for reading and commenting. As a member you get free access to all of our forums and posts plus the ability to post your own messages, communicate directly with other members, and much more. The muscle-heavy piece of meat can be rendered tender by reverse searing, starting with a long, slow cook in a 225-degree oven and finishing with a quick searing in a hot skillet. Steak. Cut a chuck steak into quarters, trimming off excess fat. Other Popular Results; Meat chuck. Beef and cooked tomatoes are a fabulous combination! 180 Cal. My German immigrant parents raised and grew everything that went on the dinner table. on September 28, 2017: Hi Peggy. At the store, I went to the fresh meats department first. And thank you for reading and commenting. Thanks for sharing that tip. Many people will avoid buying it because of the amount of fat and gristle in it—yet this is what makes this cut of beef so flavorful. I thought about just having potato salad and barbecued burgers or hot dogs, so, went shopping with that in mind. It is delicious but too often overlooked because it is entirely too chewy unless cooked poperly. Thank you very much for sharing some great ideas with the recipes. https://www.americanfoodsgroup.com/recipes/beef_chart/primalCuts/16 It is always good to see your pic and read your words. Chuck steak, sometimes called seven-bone steak because the bone is shaped like a seven, is one of the cheaper cuts of beef, often made into hamburger. I have a large family and sometimes have saved on meat costs by using the portobello mushroom -- and, it is delicious. The two are joined by a layer of fat and gristle in the full brisket. Trying recipe tonight all you said was drain and chop tomatoes and save the juice which you pour over everything later but what did you do with the tomatoes??? Pectoral Steak. It is one of the more economical cuts of beef. Fold the foil over and seal tightly so no steam will escape. When the carrots and meat were done, she removed all the broth to a large cast iron skillet and made a dark, rich gravy which was poured back into the roasting pan. Place margarine in center of foil and spread around. This wonderful dish was served with mashed potatoes. After moving back to the Pacific Northwest from California, we stayed with one of my brothers and his wife till I had found a job and was able to support my daughter and myself. Drain and chop tomatoes—save the juice and set aside. My Dad also grew the Three Sisters (corn, string beans and squash), so we had succotash once in awhile, so good. I will have to try that -- thanks for the great idea. Your mother sure knew how to do chuck roast - I can almost taste it. Phyllis loves to share recipes from her 'Down Home Recipes Box', which has recipes handed down from three or more generations ago. I had to tweak a little, used tomatoes with chili's, mild, added Pinot Noir to make up the balance of liquid. Remove beef from skillet and add onions and peppers. Native Americans called them the Three Sisters because they supported each other. Meet your new favorite meaty meal—the humble chuck steak. Thank you! I serve this recipe with mashed potatoes, a green salad with vinegar and oil dressing, and garlic bread. We raised our own beef, so this cut of meat was served quite often. Nice to see you here. Phyllis Doyle Burns (author) from High desert of Nevada. As I stood there looking at them, the clerk behind the counter came over to serve me. Thanks for reading and commenting. Place margarine in center of foil and spread around. 46 % 9g Fat. Hi Patsybell. One man even tried it with venison and loved it. When you’re ready to grill, remove your steak, dry thoroughly with a paper towel, and season generously with salt and pepper. Chuck is the most commonly used cut of beef in burger blends. So glad you like my recipes. This recipe is very versatile with the ingredients. I also asked him if there was a way to make them more tender when I cooked them. Phyllis Doyle Burns (author) from High desert of Nevada. The house smelled awesome when we came home to a hot, ready meal. This recipe will serve four to six people, depending on how hungry they are. Phyllis Doyle Burns (author) from High desert of Nevada. All I had to buy was the canned tomatoes and heavy duty aluminum foil. It is about time I fix it again, it's been awhile. coriander roots, fish sauce, sea salt, white peppercorns, coriander leaves and 14 … Squeeze more lemon juice on the steak right before removing from heat. Log Food. Mary Craig from New York on January 27, 2015: I'm embarrassed to admit I've never cooked a chuck steak! One of the greatest inventions ever - our faithful cast iron pots and lids. Welcome to BBQ Brethren's Forums. I, too, rarely eat red meats -- but, this is sooo tender and tasty. When ready to serve, carefully peel back foil and roll it down. Phyllis Doyle Burns (author) from High desert of Nevada. Common Names: Description: After the brisket is removed from the chuck, a small piece of the pectoral muscle, which is the primary muscle that constitutes the brisket flat, is left on the chuck. I already had most of the ingredients at home. 2 pounds chuck steak, 1 to 1 1/2 inch thick, 1 small green bell pepper, sliced and seeded. It doesn't state!? Add salt and pepper to taste, and cook on low for 9 to 10 hours. If you are concerned there might not be enough meat in your recipe for everyone, here is a good tip. Thanks for reading and commenting, Rick. 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