Roast beef has become almost unaffordable these days but a wallet-friendly Chuck Roast is a fine substitute.
Cuts of Chuck steak come from the shoulder, which gets a great deal of exercise, can be chewy, tough and marbled with gristle. It’s saving grace? It is wallet-friendly and treated properly becomes wonderfully tender with fabulous flavour.
Chuck is popular in North America but is increasingly found in UK supermarkets. It’s a cheaper alternative to the best cuts of beef, in the way that rump steak is a cheaper cousin to rib and loin cuts.
(Note: Some cuts of chuck steak do not need long cooking. Some found at kosher butchers and outlets, when marinated and flash fried, become deliciously tender with an intriguing and not unpleasant 'chew'. Details here).
Chuck steaks cost about £8 for 250g/8.8 oz. In the run-up to Passover/Easter the blogger found a hefty 1.3-kilo Chuck Roast at Menachems in Hendon for £27. Too good to pass by, it was taken home and frozen
Though a cut of chuck is perfect for slow cookers, braises and pot roasts, a proper roast was what was wanted, not something braised in liquid. After research on the net, the blogger tried the slow oven-baked method. The meat needs marinating overnight and takes 3 hours to cook but once in the oven can be forgotten about.
Reader, the roast was unbelievably tender and tasty, with tasters raving about its texture and flavour.
Here’s the recipe:
Ingredients:
Marinade: 6 tbsp soy sauce
6 tbsp (tablespoons) olive oil
3 tbsp vinegar (red wine or balsamic or apple)
3 tbsp peeled grated ginger
1.5 tbsp wholegrain mustard
1.5 tbsp brown sugar (dark preferred)
3 tsp (teaspoons) 5-spice powder
3 star anise
1.5 tsp freshly ground pepper
3/4 tsp salt
1 x 2- kilo chuck roast
(Recipe halves nicely)
Method:
1. Start a day in advance
2. If cooking from frozen, ensure sufficient defrosting time; a 1 kilo joint can take longer than overnight
3. Prepare marinade
Dry meat thoroughly
4. Prick all over with a fork
5. Slash fat at edges of roast
6. Place meat in a large strong freezer bag; carefully pour marinade over, catching any drips. Seal bag; turn meat to allow marinade to coat all sides.
7. Refrigerate overnight, turning frequently
8. When ready to roast, turn oven to 300 degrees Fahrenheit/150 centigrade and drain the roast, saving the marinade
9. Place a large frying pan over high heat until smoking hot, ie your palm should feel the heat if you place it above the pan’s base
10. Spray the roast, not the pan, generously with olive oil
11. Place one side of the meat onto the pan, reduce heat to medium high; leave 2 mins to form a crust. Continue until all sides and each end have a thin crust
12. Place a low baking rack in a baking dish with lid, just big enough for the meat; the meat should not touch the bottom
13. Add marinade to the pan with 1/4 cup water; add half to the baking dish. The meat should not touch the marinade
14. Cover tightly with lid; if necessary place a layer of foil or grease roof paper between lid and baking dish
15. Bake 3 hours, testing at 2.5 hours
17. If you like, at 12.5 hours add potatoes, carrots & parsnips for roasting and at 2’ish hours, small cauliflower florets and broccoli spears
18. When cooked to your liking (some like it pink; others prefer well-done), rest meat covered with foil
19. Serve with meat juices from bottom of pan (healthier) OR add to marinade and make a gravy
20. Serve in medium slices
Comments:
‘Lovely meal. The meat was delicious and very juicy when I cut into it. Thank you!’
67goingon50 handyman
‘Utterly ambrosial. LOVED the marinade. Little shrinkage and 1.3kilos of meat went far. A great value purchase.’ Retired writer
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