I was craving short ribs (this weather!) and came across a giant slab of chuck roast, which is often applied as boneless short ribs, in addition to pot roasts and other things. So of course I bought it .
I think I can get 3 recipes out of the slab.
What are your favorite ways with either Chuck Roast or Short Ribs?
The last time I bought this cut, I made a Masala Pot Roast:
Some ideas on my list so far:
— Pot Roast
— Beef Rendang
— Beef Bourgignon
— Red Curry Short Ribs
— Masala Pot Roast / Pasanday
— Korean Galbi-jim or Makgalbi-jjim or Galbitang
I braised a chuck roast to make tamale filling recently - simply braised the meat in beef stock with some onions, garlic, and bay leaf until tender. Removed the meat, defatted the drippings and pureed the veg and drippings with rehydrated chiles for my sauce, then coarsely chopped the meat and sauced it to the consistency I wanted. Made fabulous tamales, but would also have been great as an empanada/Taco/burrito filling or a topping for polenta, rice, etc.
I like to make classic beef stew with chuck and chile with chuck and pork (country ribs). Also I’ve sous vide chuck at 131 for 48 hours and it comes out med-rare and sliceable for sandwich. I need to play around with seasoning on the SV chuck but it works.
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