Buzz
You may have noticed beef chuck at the butcher's counter and wondered how to cook this budget-friendly cut. Beef chuck, taken from the cow's neck area, can become tough if not cooked properly. It tastes best when slow-cooked, such as braised in the oven, or prepared quicker through grilling or pan-searing. Choose a cooking method that matches your skill level, and you'll discover why beef chuck is a flavorful and popular choice.
Ingredients
Braised Beef Chuck
- 2 tablespoons of cooking oil or canola oil
- Salt and pepper for seasoning
- 1 kg to 1.5 kg of beef chuck
- 3/4 cup (180 ml) of liquid
- 1 teaspoon or 1 tablespoon of seasoning
Grilled Beef Chuck
- Beef chuck
- Salt and pepper for seasoning
Pan-Seared Beef Chuck
- 2 tablespoons of vegetable oil, coconut oil, or grapeseed oil
- Salt and pepper for seasoning
- Optional marinade or spices of your choice
Steps
Braised Beef Chuck
Preheat the oven and season the meat. Set the oven to 162°C. Add 2 tablespoons of vegetable oil or canola oil to a large pot or a thick cast-iron pot. Heat the oil over medium heat and sprinkle salt and pepper over the meat.
- You can use a large cast-iron skillet if cooking a thinner cut.
Sear the meat. Once the oil is hot and shimmering, place the meat in the pot. It should sizzle immediately upon contact. Sear the meat over medium heat until it turns golden brown. Use tongs to flip the meat and brown both sides evenly. Remove the meat from the pot once seared. Discard any remaining oil.
- Wear heat-resistant gloves while searing, as hot oil may splatter.
Add liquid to the pot. Pour 3/4 cup of liquid into the pot. The liquid will keep the meat moist during cooking and help tenderize it. Consider using one of the following liquids for braising:
- Beef or vegetable broth
- Apple juice or cider
- Cranberry juice
- Tomato juice
- Dry wine mixed with broth
- Water
- 1 tablespoon of liquid seasoning like barbecue sauce, Dijon mustard, soy sauce, beef marinade, or Worcestershire sauce (You can dilute these with water).
Mix in dry seasonings. To enhance the flavor of the braised dish, you can add your choice of dry seasonings. Mix in about 1 teaspoon of dry seasoning or 1 tablespoon of fresh herbs. Try using seasonings like:
- Basil
- Herbes de Provence
- Italian seasoning
- Oregano
- Thyme
Braise the meat in the pot. Cover the cast-iron pot with a heavy lid and place it in the oven. For a 1-1.5 kg beef chuck, braise it for about 1 hour 15 minutes to 1 hour 45 minutes. The meat will be tender when done and ready to serve. If checking the temperature, the beef should reach 62°C for medium-rare or 79°C for well-done.
- To test tenderness, pierce the meat with a fork. If it’s tender, the fork should slide through easily.
Grilled Beef Chuck
Preheat the oven and season the meat. If the broiler is at the top of the oven, adjust the rack to about 10 cm below the heating element. If the broiler is in a sliding tray at the bottom, no rack adjustment is needed. Turn on the oven while seasoning both sides of the meat with salt and pepper.
- If desired, use any beef marinade to enhance the flavor.
Broil one side of the meat. Place the seasoned meat on a baking sheet or broiler pan and position it under the broiler. Depending on the thickness, broil for 7-9 minutes. For medium-rare or rare, broil for about 6-7 minutes.
- Depending on the broiler type, you may need to leave the oven door slightly ajar to monitor the process.
Flip the meat and broil the other side. Carefully use a fork or tongs to flip the meat. Return it to the oven under the broiler and cook for another 5-8 minutes, depending on thickness. Check the meat’s internal temperature.
- For medium-rare, remove the meat at 60°C. For medium, cook until the meat reaches 70°C.
Let the meat rest and serve. Place the meat on a cutting board or plate. Cover it loosely with aluminum foil in a tent shape and let it rest for about 5 minutes. This allows the juices to redistribute within the meat, preventing them from spilling out when sliced.
- The meat’s temperature will drop by about 5 degrees from when it’s removed from the broiler to after resting.
Pan-Seared Beef Chuck
Preheat the oven and season the meat. Preheat the oven to 204°C. Season the meat with your preferred spices. For simplicity, just use salt and pepper. Don’t hesitate to rub the seasoning on both sides, as this enhances flavor and helps the meat brown. Ensure the seasoning is visible on the surface. You can also use:
- Cajun seasoning
- Chimichurri
- Teriyaki
- Montreal steak seasoning
Heat the pan. Heat a heavy-bottomed skillet (cast iron works best) over high heat. Add a few tablespoons of coconut oil, grapeseed oil, or vegetable oil to the pan. The pan should be hot enough to sizzle the meat immediately and start browning it.
- Coconut oil, canola oil, and vegetable oil have high smoke points, preventing them from burning. Avoid using butter or olive oil, as they can burn easily.
Sear both sides of the meat. Place the meat in the hot oil and sear for 1-3 minutes. Carefully flip the meat and sear the other side for another 1-3 minutes. Both sides should develop a deep golden-brown crust. The inside will still be rare, but you’ll finish cooking it evenly in the oven.
- You can flip the meat multiple times during searing to ensure even browning and faster crust formation.
Finish the pan-seared meat in the oven. Place the skillet with the meat into the preheated oven. Roast for 6-8 minutes or until the meat reaches your desired level of doneness. If checking the temperature, the meat should be 62°C for medium-rare or 79°C for well-done. Transfer the meat to a plate and let it rest for a few minutes before serving.
- Resting allows the juices to redistribute evenly throughout the meat.
- Ensure the skillet is oven-safe. Even if advertised as oven-safe, verify it can withstand 204°C temperatures.
Selecting and Serving the Meat
Choose the meat. When buying meat for multiple servings, aim for smaller cuts of similar size. If unavailable, purchase one or two larger cuts and divide them into smaller portions for even cooking.
- Beef chuck can vary in shape due to its composition of shoulder muscles. Look for cuts with minimal fat and consistent thickness.
Store and handle the meat. Cook fresh meat as soon as possible after purchase. If not used immediately, refrigerate for 2-3 days. To store, remove the meat from its packaging and place it on a plate (avoid plastic). Cover loosely to allow airflow. Store in the meat drawer or the bottom shelf to prevent juices from contaminating other foods.
- Always keep raw and cooked meats separate. Use different cutting boards and storage areas for raw and cooked meats.
Serve the dish. Traditionally, beef chuck is served with potatoes (mashed or roasted) and a side salad. For variety, pair it with coleslaw, roasted vegetables, or sautéed mushrooms. You can also serve it with sauces like barbecue, pesto, hollandaise, or compound butter.
- Thinly sliced beef chuck works well with stir-fried vegetables and rice or wrapped in tortillas for fajitas.
