Oh my! What a delicious other side to what are already the steamed green beans on the side. (Concerns to the chuck steak and rice.)
So in continuing and completing the post I began below this today (10/17/2019), I thought this article amplified the same methods of cooking chuck steak with pictures.
The reason why I am choosing chuck steak is because I thought that I would use this day to make an example of myself and my lacking cooking skills as I promised that I would from time to time. I’m really not that much of a cook and I have to remind everyone that from time to time. This is one of those times.
Grilling steak is nothing that I let myself do. I guess you could say that grilled steak has got to be something of everyone’s favorites in the meat-eating class of persons. That’s agreed. But there are all sorts of reasons, not just expense, that make grilling a regular lean steak a difficulty and it’s not always that great to skip your beef or eat burgers because you can’t grill a steak for yourself or even finish it properly to made.
I like chuck steak for the way out of it — either in actual chunks and boned or else in full with the bones and veins and every problem that it has. This is because I like have steak with plain rice and maybe some vegetable greens on the side.
Since I’ve been a pretty limited cook all my life, cooking meat has been one of my worst subjects of all subjects. I only have one of two of the same methods. I think I must have covered this somewhere on my Facebook page before. But I’ve had a little success that has stopped hunger a few times.
In a regular fry pan (that is secured as a bona fide non-stick frying pan), use one or two regular chuck steak (you don’t have to be too particular because it’s going to get cut up into bits when you’re done with it) for the works. You might want to make sure to cook two chuck steaks in this round, because there’s very little meat left when you cut off the meat from the vein and bone; that’s true.
Put even up to 3 tablespoons of “skinny oil” in your pan — skinny oil being your favorite vegetable oil. Don’t use olive oil, that is just a waste of your better oil to learn that chuck steak won’t infuse anything so precious — so, peanut oil, corn oil, safflower oil, plain vegetable oil, canola oil. Let the oil get slightly warm because what you will do with it will make it sear and burn, so also, be careful; mainly don’t give the oil a chance to get hot.
Aside: (Please remember you’re going to get but just a few bites from one steak, so recommend one or two to yourself as needed, it’s going over white rice or plain noodles. The size of your pan should depend on your number of steaks. I try to use at least a 10″ pan for this because I like to begin cutting the chuck steak away from the bone while it’s cooking and the larger pan helps but I can’t say you have to do that. And also, make sure that your pan should be at least deep enough that it can hold about a short stack of visible water in it, because that will go into it too. Possibly also, in a variation, a little bit of tomato juice.)
Place the chuck steak in the pan and let it get accustomed to the oil at the bottom, so that it looks freshly greased from side to side of the one or two steaks. If you have some special seasons — either a steak season mix or else your favorites, like maybe chili powder and garlic powder, but it’s really your own decision, anything now except black pepper and salt, because that will make the taste too big of black pepper and salt while it’s getting new oil — put in the powder seasons you want here, nothing salty or course or grainy though. Let the seasons get accustomed to the oil and flip the steaks over side to side. You notice that the steak doesn’t want to behave and has a bad constituency and rolls up, because the cut is so weak and problemed at origin. Yes, but it’s still usable beef. So you want to take a sharp cooking knife long enough to get in and out of your pan easily without burning yourself and slightly cut the meat up where it’s curling at the edges upwards. When you’ve done this — usually from the bone and cartilage if it has cartilage — I usually go after the worst chuck steaks I can because they make good cut ups for rice and noodles of course — begin to let it finish cooking in parboiled water and oil. You want to have a measuring cup of tepid water and pour in about even up to 1/8th of a cup into the pan and let it sear and whimper while it cooks in this sad state, still turning the steaks side to side. At some point of this treatment, the steak will be browned enough that there is no more red interior — you can see this from the cut. You will have some usuable cooked meat that is rather oily but nevertheless boil cooked in pan-oils.
Remove the steak(s) from the pan onto a plate with a towel on it and let it sit for a moment. Remove the pan from the stove and turn off the stove. Remove the towel from the plate and cut up the steak from the rest of the unusable part. Hold it aside, covered up.
In the meanwhile, you should have had some steamed white rice or else steamed noodles of your choice prepared. I would also suggest getting together some steamed green beans.
Take the chuck steak from its resting plate and combine it with the rice or noodles or also add the green beans. Ready!
Another alternative, is rather than using only the waters to finish the pan sear of the chuck, also add a short amount — 1/8th to 1/4th cup of tomato juice and let the chuck steak simmer up the same way to completion.
Final also alternative is to serve over mashed potatoes.
I decided to have a big meat day. I haven’t mentioned yet to my blog (where I also mentioned before that I had banned myself from McDonald’s because of the soon to be Beyond Meat burger there), that I had a recall on my situation and I will be able to safely eat at McDonald’s soon enough, after all my checks happen to be true — that is that contact with Beyond Meat isn’t going to be a bad experience for me. It seems that it will be a pass through experience, so I will be able to continue (with my family) to eat there.
So since this is recent news and because I haven’t had a big meat day in a while on my blog and because I had a lot of meat recipes to post, I have decided to post a big meat day.
Just a warning. (Today, for archive future reference is October 17, 2019.)
More on this in the post just above today.
The photos show more than indicated in the recipe because I made this for guests and doubled the ingredients. You may want to do that so you have lots of leftover pot roast.
Pot Roast Italian Style
4-pound rump or chuck beef roast
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1 large carrot, diced (about 1 cup)
1 large celery stalk, diced (about 1 cup)
1 medium red onion, diced (1 to 1 1/2 cups)
2 garlic cloves, finely minced plus extra for the roast
2 tablespoons chopped fresh flat-leaf parsley
1 bay leaf
1 tablespoon finely chopped fresh sage
1 ½ cups low sodium beef broth
1 1/2 cups medium-bodied Italian red wine
One 28-ounce can Italian whole cherry tomatoes (Cento brand)
Preparing the meat
View original post 318 more words
Beef is a delicacy around many parts of the world. Keralites also love their beef. Here is a Chinese inspired recipe to make spicy chilli-beef.
- Beef:500 grams
- Onion:3 nos (finely sliced)
- Capsicum:2 nos
- Green chilli:2 nos (finely sliced)
- Ginger:1/2 tablespoon (finely sliced)
- Garlic:1 tablespoon (finely sliced)
- Chilli powder:1 teaspoon
- Soy sauce:1 tablespoon
- Chilli sauce:1 tablespoon
- Tomato sauce:2 tablespoons
- Black pepper powder:1 teaspoon
- Coriander leaves:2 tablespoons (chopped)
- Spring onions:2 tablespoons (chopped)
- Cornstarch slurry:1/2 glass
- Salt:As per taste
- Oil:2 tablespoons
How to prepare
Slice the beef into 1 ½ inch long pieces.Cook it with salt, black pepper powder and chilli powder. Do not drain the liquid. Slice the capsicum into squares. Heat up oil in a pan and saute the green chilli, ginger and garlic. Add the onions and saute until soft. Then add the…
View original post 60 more words
There are few things more comforting than having dinner brew on the stove, filling the house with mouth-watering smells. Especially when the weather is cold, snowy, and blowy.
My favourite kind of meals when the weather is like this are ones that are comforting and cozy. They usually cook for a long time, but they come with a gravy, which gets soaked up by a piece of fresh homemade bread.
Braising & Roasting
The best way to achieve these mouth-watering smells is by braising or roasting. While both methods take some time, I highly recommend it because the result is always worth the wait.
Here are a couple of my favourites when you need something toasty and roasty to combat the weather:
- Braised Roast with Garlic
1 beef blade roast, about 1.5 kg or 3 lb
10-12 garlic cloves – if they are large…
View original post 185 more words
In my opinion, the best side dish for any meal is warm cabbage salad; when cabbage is merged with baby potatoes, the warm cabbage salad is added with creamy texture; find out more on making this easy recipe of cabbage and baby potatoes salad …
The Recipe of Mild- Spicy Cabbage and Baby Potatoes Salad:
Quantity of Cabbage: a medium size cabbage
Quantity of Baby Potatoes: approx. 15
Saute finely sliced pieces of a medium onion in a warm, equal blend of pasteurized table butter and any mild-flavour vegetable oil, until the onion pieces turn translucent in colour; add the mixture with finely sliced pieces of 2 medium tomatoes, finely sliced pieces of 2 tiny green chillies and finely sliced pieces of a handful of coriander leaves…
View original post 97 more words
It’s September so I can start eating all of the heavy, indulgent comfort foods right? Please?!
Last day of Summer isn’t until the 23rd, and it’s still super hot here down in NC. I’m so over it and I’m ready for fall.
This is another recipe where you can swap out for your favourite cheese, protein, or even make them vegetarian if you wish! You know me I’m all for variety when it comes to my recipes, so feel free to make it your own.
Makes 6 servings
What you need:
- 3 large russet potatoes, washed
- 1 tbsp oil
- 1/4 cup unsalted butter, melted
- 3 tbsp whole milk
- 8 oz ham steak, diced into 1 cm cubes
- 2 oz extra sharp cheddar, diced into 1 cm cubes
- 1 green onion, finely sliced
- 2 tbsp fresh parsley, minced
- 1 tsp salt
- 1 tsp ground black pepper
First we’ve got to bake…
View original post 350 more words
I love tots. Very, seriously, deeply love them. They’re probably my favourite potato preparation, with spicy curly fries and mash coming in 2nd and 3rd.
Just something about those crisp little gems and how well they hold up to being topped with crazy things. Totchoes? Chili tots? CHEESEBURGER TOTS?
There are a few recipes out there for cheeseburger tots, but they usually call for only about 3 ingredients and one of them is a can of condensed soup. We can do better, and we did!
This dish is still rich, savory, and deeply beefy. We lighten it up by serving it with crisp iceberg lettuce and our favourite burger toppings.
What you need:
- 1 lb ground beef (or any favourite ground meat, even veggie ground)
- 1 small onion, finely diced
- 1 clove garlic, finely minced
- 1 tbsp bread and butter pickles, minced (optional)
- 1 heaped tbsp flour
- 1 cup beef…
View original post 224 more words
It’s finally fall! Time to pop on a sweater and start working on our winter bodies by eating too many carbs and binging the same two things on netflix.
I’ve always liked beef stroganoff, but I can’t remember a time as a kid I didn’t have it with leathery, completely overcooked lean beef.
So here’s a variant that you can’t mess up. Since we use meatballs instead, the beef stays juicy and tender, and it still has the same beefy, mushroomy flavour we all love.
Make this vegetarian by swapping out the beef stock, and using more mushrooms instead of meatballs! Heck, if you have a good veggie meat ball recipe, use that.
What you need:
- 1 lb ground beef, preferably medium fat
- 1 large egg
- 1/4 cup bread crumbs
- 1 tbsp fresh thyme, minced
- 1 clove garlic
- 1 tsp salt
- 1 tsp black pepper
- 1 1/2 cup…
View original post 415 more words
I really wanted to get together a few easy potluck style recipes because we’ll all be going to however many holiday parties and it’s nice to bring something somewhat unique.
Deviled eggs are awesome, so are jalapeno poppers and bacon, you get the picture. These are lightly spicy, creamy and balanced. The addition of a candied bacon topper adds a sweet crunch as well as a fancy garnish.
If you are worried about cracking eggs while cooking or have trouble peeling them there’s a bit of a trick. Before cooking, with the end of a pin, gently poke ONE hole into the bottom of the egg. This lets the air escape (and some water in) without the white coming out. This can prevent them cracking from the temperature change and makes them a bit easier to peel later on!
Ok. Egg time.
What you need
- 12 large…
View original post 297 more words