Thread: Chuck roast ideas

In article <[email protected]>,
Serene Vannoy <[email protected]> wrote:

> I have a smallish (1.5 pounds? a little more?) chuck roast with bones,
> and I don't feel like cutting the meat off the bone. Other than just
> making a pot roast with it, anyone feel like throwing ideas at me?
>
> (Yes, I can google. I prefer talking to y'all. Deal.)
>
> Serene

Could do like Melba recently did and marinate then grill it. :-)
Chuck is really not that tough if cooked rare to medium rare, but only
if you like it that way.

I personally prefer my beef bloody rare in the center...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

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Serene Vannoy wrote:
> I have a smallish (1.5 pounds? a little more?) chuck roast with bones,
> and I don't feel like cutting the meat off the bone. Other than just
> making a pot roast with it, anyone feel like throwing ideas at me?
>
> (Yes, I can google. I prefer talking to y'all. Deal.)
>
> Serene

I haven't done this, but if it's not too thick, why not try a Korean
Kalbi recipe. Marinate it and grill it. The short ribs used in Kalbi are
similar in texture to the chuck.

Here's one I've used.


* Exported from MasterCook *

Kalgi- Korean Barbecue Short Ribs

Recipe By : Jenny Kwak and Liz Fried

Serving Size : 2 Preparation Time :0:00
Categories : beef Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef short ribs -- flat cut
2 tablespoons brown sugar
2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons crushed garlic
1 tablespoon rice wine (sake)
1 Pinch black pepper
1/2 piece fresh kiwi -- juiced in a blender

Distribute the sugar evenly on the beef short ribs by sprinkling it on
each piece. Allow beef to sit for 10 minutes.

In a bowl, mix together soy sauce, sesame oil, garlic, sake, and black
pepper. Put aside.

Massage the beef with the kiwi juice using your hands. The kiwi works as
a tenderizer. Add the sauce and mix. Allow the beef to marinate for 2
hours before barbecuing.

Grill for 6-8 minutes turning a few times.

Source:
"Reprinted by permission of St. Martin's Press, LLC"


NOTES : The recipe below is excerpted from restaurateur Jenny Kwak's
book, Dok Suni: Recipes from My Mother's Korean Kitchen. Kwak also
shared some helpful cooking tips exclusively with Epicurious, which
we've added at the bottom of the page.






--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Fri, 05 Jun 2009 10:59:13 -0700, Serene Vannoy
<[email protected]> wrote:

>I have a smallish (1.5 pounds? a little more?) chuck roast with bones,
>and I don't feel like cutting the meat off the bone. Other than just
>making a pot roast with it, anyone feel like throwing ideas at me?

Use Damsel's Italian beef recipe for your spice mix and cook it as a
pot roast in a slow cooker or however you want. I find her recipe to
be a bit mild so for the small piece of meat you have it should be
good. You can serve it over pasta with the juice if you add onions
and peppers towards the end. Or even make a gravy from the juice. Or
serve the meat <falling apart> on bread topped with cheese and browned
under the broiler. I've done all of the above and they're all great
cheap eats.

Lou

On Fri, 05 Jun 2009 10:59:13 -0700, Serene Vannoy
<[email protected]> wrote:

>I have a smallish (1.5 pounds? a little more?) chuck roast with bones,
>and I don't feel like cutting the meat off the bone. Other than just
>making a pot roast with it, anyone feel like throwing ideas at me?
>
>(Yes, I can google. I prefer talking to y'all. Deal.)
>
>Serene

I'm in the process of doing that right now.

I've laid a bed of salt in a disposable roasting
pan. I've made up a mix of cornstarch, salt, dry mustard,
and will add water to make a paste. The roast will be
rubbed with Montreal steak seasoning, then chilled and
coated with the paste, and chilled again. The roasting
pan will be preheated in my kamado, then the roast,
coated with the paste, will be placed on it to cook.
No turning (this is a new twist for me), maybe 1/2
hour. Original recipe called for it to be thrown
into the campfire coals. The paste will turn black.

When ready, crack the paste shell and discard. Serve
meat. The times I've done this in the field are many,
turning on the coals so each side gets 15 minutes.

Turns out moist and flavorful. Original recipe does not
call for the rub.

We'll see how it turns out.

Alex

On Fri, 05 Jun 2009 10:59:13 -0700, Serene Vannoy
<[email protected]> wrote:

>I have a smallish (1.5 pounds? a little more?) chuck roast with bones,
>and I don't feel like cutting the meat off the bone. Other than just
>making a pot roast with it, anyone feel like throwing ideas at me?
>
>(Yes, I can google. I prefer talking to y'all. Deal.)
>
>Serene

A stand by and oh so easy is but I usually have 4 pound ones:>): Get
chuck roast, place in foil lined pan, pour bit of water/wine, pour
half a packet of dry onion soup mix on chuck roast. Seal with foil
tightly. Bake at 350.

You'll have to modify it for the less than 2 pounds, but it comes out
so tasty and could not be easier.

Good luck.

aloha,
Cea

On Fri, 05 Jun 2009 11:30:44 -1000, pure kona <[email protected]>
wrote:

> Get
>chuck roast, place in foil lined pan, pour bit of water/wine, pour
>half a packet of dry onion soup mix on chuck roast. Seal with foil
>tightly. Bake at 350.

I use beer.

On Fri, 05 Jun 2009 10:59:13 -0700, Serene Vannoy wrote:

> I have a smallish (1.5 pounds? a little more?) chuck roast with bones,
> and I don't feel like cutting the meat off the bone. Other than just
> making a pot roast with it, anyone feel like throwing ideas at me?
>
> (Yes, I can google. I prefer talking to y'all. Deal.)
>
> Serene

1. Mexican stew with peppers and onions .. eat with tortillas, rice and
black beans.
2. If there is a definble eye .. cut it out and grill it.

Serene Vannoy wrote:
>
> I have a smallish (1.5 pounds? a little more?) chuck roast with bones,
> and I don't feel like cutting the meat off the bone. Other than just
> making a pot roast with it, anyone feel like throwing ideas at me?
>
It'll make six very tasty quarts of beef barley 'shroom soup.

On Fri, 05 Jun 2009 14:41:05 -0500, Chemiker
<[email protected]> wrote:

>On Fri, 05 Jun 2009 10:59:13 -0700, Serene Vannoy
><[email protected]> wrote:
>
>>I have a smallish (1.5 pounds? a little more?) chuck roast with bones,
>>and I don't feel like cutting the meat off the bone. Other than just
>>making a pot roast with it, anyone feel like throwing ideas at me?
>>
>>(Yes, I can google. I prefer talking to y'all. Deal.)
>>
>>Serene

>When ready, crack the paste shell and discard. Serve
>meat. The times I've done this in the field are many,
>turning on the coals so each side gets 15 minutes.

DON'T DO THIS!

It doesn't translate from the original. Meat was OK,
but required heroic efforts to make it tasty. There
are problems with heat transmission.

Good try, but it didn't work.

Alex

Rub in all sides and let sit for a while --

S and P, cumin, small touch of cayenne, garlic and onion powder, +
+paprika.

Then brown till very dark.

Put in crock pot with a can of good chopped tomatoes, sauteed onion
and garlic.
Plus a bit of fresh rosemary and bay leaf.
Little bit of sherry.

More S and P to taste.

Cook 6 hours minimum and toward end thicken the broth.

I like a few raisins thrown in toward the end. (with some capers
sometimes).

Always better the second day.

IMHO -- you always need tomatoes with chuck roast.

"mkr5000" <[email protected]> wrote in message
news:[email protected]...
> Rub in all sides and let sit for a while --
>
> S and P, cumin, small touch of cayenne, garlic and onion powder, +
> +paprika.
>
> Then brown till very dark.
>
> Put in crock pot with a can of good chopped tomatoes, sauteed onion
> and garlic.
> Plus a bit of fresh rosemary and bay leaf.
> Little bit of sherry.
>
> More S and P to taste.
>
> Cook 6 hours minimum and toward end thicken the broth.
>
> I like a few raisins thrown in toward the end. (with some capers
> sometimes).
>
> Always better the second day.
>
>
I bet you don't need to have garbage pick up.

Serene Vannoy wrote:
> I have a smallish (1.5 pounds? a little more?) chuck roast with bones,
> and I don't feel like cutting the meat off the bone. Other than just
> making a pot roast with it, anyone feel like throwing ideas at me?
>
> (Yes, I can google. I prefer talking to y'all. Deal.)
>
> Serene

Hi Serene (again) -

If there is a good way to deal with Chuck, it's on a grill. Bone? No
bone? Doesn't matter. Chuck may be a little fat, but he sure tastes good
if not over cooked.

Your pal,

Bob

In article <OkNWl.1863$[email protected]>,
Bob Muncie <[email protected]> wrote:

> Serene Vannoy wrote:
> > I have a smallish (1.5 pounds? a little more?) chuck roast with bones,
> > and I don't feel like cutting the meat off the bone. Other than just
> > making a pot roast with it, anyone feel like throwing ideas at me?
> >
> > (Yes, I can google. I prefer talking to y'all. Deal.)
> >
> > Serene
>
> Hi Serene (again) -
>
> If there is a good way to deal with Chuck, it's on a grill. Bone? No
> bone? Doesn't matter. Chuck may be a little fat, but he sure tastes good
> if not over cooked.
>
> Your pal,
>
> Bob

Here is one way to serve chuck. Makes a killer stir fry:

http://i41.tinypic.com/8xlv1l.jpg

;-)

One of my more memorable meals...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

[email protected]
Subscribe: [email protected]

On Sun, 07 Jun 2009 11:09:59 -0500, Omelet wrote:

> In article <OkNWl.1863$[email protected]>,
> Bob Muncie <[email protected]> wrote:
>
>> Serene Vannoy wrote:
>>> I have a smallish (1.5 pounds? a little more?) chuck roast with bones,
>>> and I don't feel like cutting the meat off the bone. Other than just
>>> making a pot roast with it, anyone feel like throwing ideas at me?
>>>
>>> (Yes, I can google. I prefer talking to y'all. Deal.)
>>>
>>> Serene
>>
>> Hi Serene (again) -
>>
>> If there is a good way to deal with Chuck, it's on a grill. Bone? No
>> bone? Doesn't matter. Chuck may be a little fat, but he sure tastes good
>> if not over cooked.
>>
>> Your pal,
>>
>> Bob
>
> Here is one way to serve chuck. Makes a killer stir fry:
>
> http://i41.tinypic.com/8xlv1l.jpg
>
> ;-)
>
> One of my more memorable meals...

It *would* be hard to forget that one for sure. <ralph>

jay wrote:
> On Sun, 07 Jun 2009 11:09:59 -0500, Omelet wrote:
>
>> In article <OkNWl.1863$[email protected]>,
>> Bob Muncie <[email protected]> wrote:
>>
>>> Serene Vannoy wrote:
>>>> I have a smallish (1.5 pounds? a little more?) chuck roast with bones,
>>>> and I don't feel like cutting the meat off the bone. Other than just
>>>> making a pot roast with it, anyone feel like throwing ideas at me?
>>>>
>>>> (Yes, I can google. I prefer talking to y'all. Deal.)
>>>>
>>>> Serene
>>> Hi Serene (again) -
>>>
>>> If there is a good way to deal with Chuck, it's on a grill. Bone? No
>>> bone? Doesn't matter. Chuck may be a little fat, but he sure tastes good
>>> if not over cooked.
>>>
>>> Your pal,
>>>
>>> Bob
>> Here is one way to serve chuck. Makes a killer stir fry:
>>
>> http://i41.tinypic.com/8xlv1l.jpg
>>
>> ;-)
>>
>> One of my more memorable meals...
>
> It *would* be hard to forget that one for sure. <ralph>

Pictures may be worth a thousand words. But for some reason, I find a
single word from some, says a thousand things.