What to do with Chuck Steaks

So some of the cuts of beef I am unfamiliar with - especially the non-tender variety. My total beef buying before buying this beef in bulk consisted of mainly tenderloin or NY Strip/Porterhouse cuts (with the occasional package of stew beef in the winter).

Chuck is basically the term used for the shoulder/arm part of the cow. It is very flavorful meat, but is full of connective tissue which can make it tough and chewy. One of the reasons why I love my 1956 Woman's Home Companion cookbook is because it shows the different cuts of meats and tells you how they are best cooked. Most chuck is best braised. Braising is basically browning the cut of meat on all sides and then cooking it low and slow with a small amount of liquid.

Today I chose to make Swiss Steak with the chuck steaks I pulled from the freezer. First off, I cut out the bones and wrapped them in foil so I could make stock with them later this week.

I then rubbed the meat with seasoned flour. Basically I used approx. 1 c. flour for my two steaks (about 2lbs). I mixed the flour with a homemade seasoned salt and some pepper. I rubbed the flour into both sides of the meat and then I took my mallet and beat the crap out of the beef with the side that has "teeth".

I then took out my cast iron skillet, added EVOO and a pat of unsalted butter, heated the pan until just about smoking and browned all the beef placing it into a large casserole on top of a few carrots & celery stalks cut into chunks. I turned off the burner and de-glazed the pan with a can of diced tomatoes and then added those plus some onion and garlic over the top. At this point, I added about 1/4 c. of POM Wonderful pomegranate juice, covered it with foil and stuck it into a slow oven (300F) for about 3 hours.

Can I just say that this meat pretty much melted in my mouth? It had great flavor and had a nice thin gravy once it was cooked. I served it with creamed spinach & cheese, peas and mashed potatoes. For dessert, I made a Chocolate Pudding cake which came from the King Arthur cookbook that has become my go to book for anything to do with flour(s).

Here are the recipes for both the Swiss Steak & the cake:

2 lbs. beef (chuck, round or rump)
1/3 c. seasoned flour (I used more & you can season it however you'd like)
2 carrots, cut into pieces
1 med. yellow onion, diced
2-3 garlic cloves, minced
1 1/2 c. diced tomatoes, undrained (I used a 14 oz. can of ready prepared, but fresh Romas would work well)
1 large stalk celery, cut into pieces
EVOO/unsalted butter for browning
1/8-1/4 c. Pomegranate juice or red wine

Grease casserole dish and add cut carrots and celery into bottom. Rub beef on all sides with seasoned flour. With mallet, beat beef both sides (it should flatten out some and become less firm). Brown on med. high heat in large skillet with EVOO/butter mixture. Remove to casserole. Pour tomatoes, onions & garlic over the top adding a bit of juice or wine over the meat. Cover with foil and cook at 300 for about 3 hours. (You can also do this on the stove top with a dutch oven - simmering gently for about 2 hours. Just add in the veggies, etc. after browning the meat.)

__________________________________________________________________________
1 c. flour
2 tsp. baking powder
6-8 Tbsp. cocoa
1/2 tsp. salt
1 1/3 c. sugar (I used half brown/half white)
1 tsp. vanilla
1/4 c. vegetable oil or unsalted butter, softened
2 c. water
1 c. total, choc. chips and/or coconut, pecans, walnuts....or none of these things

Preheat oven to 350F. Grease 8" square cake pan. Mix together all dry ingredients. Pour oil and vanilla into dry ingredients. Pour water over all and mix well. Fold in chips/nuts. Pour batter into well greased pan and cook for 45 minutes. (The center will not be totally set when cake comes out.) Served warm, this cake will be like a molten cake. Served cooled, it will seem like there is pudding mixed in with the cake.

It is a very RICH cake. I added some milk into mine, but it would be great served with some vanilla ice cream or some freshly whipped cream.

Who knew? Cornstarch Pudding

So typically the eldest likes Angel Food cake with chocolate pudding poured into the middle & whipped cream frosting on top for his birthday. I always use cook 'n' serve pudding for the middle. Yesterday, I didn't buy any and I didn't have any at home so I tried a recipe for a chocolate cornstarch pudding. Um, yeah, good bye to boxed pudding forever. From now on, this will be my "go to" chocolate pudding recipe for this cake & for my chocolate cream pie. I also folded in some leftover chocolate whipped cream to lighten it up....YUMMMY.


Chocolate Cornstarch Pudding

2/3 c. sugar
3 Tbsp. unsweetened cocoa
1/4 c. cornstarch
pinch of salt
2 3/4 c. milk
1 tsp. vanilla
1 Tbsp. unsalted butter

In a medium saucepan, blend together the sugar, cocoa, cornstarch & salt. Add in the milk and heat to boiling over medium heat, stirring constantly. Remove from heat and add in the vanilla & butter. Let cool for 5-10 minutes, stirring occasionally.

You can serve this warm or place in fridge to chill. If chilling, place plastic wrap directly on top of the pudding to prevent a "skin".

Recipes & pictures from 5/3/2010

Whole Wheat French Bread

1 1/4 c. warm water
1 1/2 tsp. yeast
2 tsp. honey
1 tsp. salt
1 Tbsp. oil (I use canola)
approx. 3 c. whole wheat flour

Mix water, yeast & honey in mixer bowl fitted with a dough hook. Add oil. Add two cups flour plus salt. Continue to add remaining flour slowly until dough starts to come together and leaves the side of the mixing bowl. Turn out onto a floured surface and knead until dough is no longer sticky and is elastic. Allow to rise covered in a well oiled bowl for 30-45 mins.

Punch dough down and remove from bowl. Cut into two equal pieces. Roll each piece into an approx. 10"x13" rectangle and roll tightly along the long end. Pinch the ends & seams together and place seam side down on a lightly oiled sheet pan (I use my silpats instead of oil). Cover & let rise for another 30 minutes. After rising make 3 large slits on top of bread with a sharp knife. Bake at 350 for 30-40 mins.

Obviously for my purposes last evening, I doubled the recipe & cut the dough into smaller pieces. Overall, I think the bread is good for grinders, but as you can see from the picture, I will need to make them wider next time.



This is my standard "meatball" recipe. I use it for anything "Italian" themed (sauce, grinders, etc.)
Turkey Meatballs (for grinders)

2 1/4 lbs. of lean ground turkey
1 c. panko soaked in 1/4 c. milk
1 large egg
1/2 tsp. salt*
1/2 tsp. pepper*
1/2 c. grated Parmesan cheese*
2 tsp. dried basil*
2 tsp. dried oregano*
2 Tbsp. minced onion*
1 tsp. minced garlic*
1/4 c. ketchup*
2 Tbsp. regular yellow mustard*
Few shakes of the Worcestershire bottle

Gently mix all ingredients into large bowl. Measure out 2-3 Tbsp.* sized meatballs on lightly sprayed sheet pans. Bake at 400 degrees for about 20 minutes. Immediately add meatballs into your favorite marinara sauce and simmer for 15-20 mins.

* Unfortunately I am in the habit of not measuring. These are approx. measurements.



Chocolate Peanut Butter Cookies (No bake)

In large pan add:

1 stick of butter
1 3/4 c. sugar (you could probably do even less than this)
1/2 c. milk
1/4 c. cocoa

Bring mixture to a boil over medium heat. Boil exactly one minute. Remove from heat and add:

1/2 c. chunky peanut butter
2 tsp. vanilla

Stir until peanut butter is totally melted. Then add in:

3 1/2 c. oats

Stir until oats are fully coated and then drop by teaspoonful onto wax paper and refrigerate.

These ended up being pretty good. The kids each had one after dinner and liked them. I liked them because they were done in less than 15 mins. and chilled while we ate our dinner. Good recipe to use when having your little ones help you in the kitchen, too.