Tyson Fresh Meat - Beef Chuck Pectoral Steak . Added 1/2 inch diced potatoes. Put all ingredients in the foil. Burns from steam can be very painful. 54 % 24g Protein. Now I have to get myself to the supermarket. I will try that next time. My Dad also grew the Three Sisters (corn, string beans and squash), so we had succotash once in awhile, so good. The only problem was that I knew chuck steak could be pretty tough and hard to chew. I'll be giving this a try soon, my mother always added a chuck roast to her tomato sauce for pasta, and it was always melt in your mouth delicious after cooking in the sauce all day. When you’re ready to grill, remove your steak, dry thoroughly with a paper towel, and season generously with salt and pepper. Im a single mom of three fast growing children, 9, 12, and 16. The wonderful thing about this dish is that the longer it bakes sealed up, the more tender it will be. 2,000 calories a day is used for general nutrition advice. Smells fabulous ! Wow, did this bring back memories of the amazing family dinners we had around the table, especially on Sunday's after church. Heat 1 tablespoon butter, olive oil and garlic in a 12-inch heavy skillet over moderately high heat until hot but not smoking, Add steaks then saute 2-3 minutes per side for medium. Squeeze more lemon juice on the steak right before removing from heat. Sally, thank you so much for stopping by and for your comments. Well done my friend. Serving Size : 4 oz. Serve with warm dinner rolls or garlic bread to soak up the juices. I remember hoping that one of us children would be asked to offer the blessing on the food so we could dig in quicker. Fold the foil over and seal tightly so no steam will escape. Beef Cacciatore | 2 hrs 45 min A traditional hunter's-style stew, this cacciatore is made with fork-tender beef, vegetables and a red sauce. Place the steak in the center of the foil and sprinkle with onion soup mix. Line the baking dish with enough foil to fold back over the meat and seal tightly. Phyllis Doyle Burns (author) from High desert of Nevada. The steam will escape and will be very hot, so be careful not to burn yourself. I have sometimes doubled this recipe. Cooking time, of course, will be a little longer. Beef is an excellent source of protein, iron, and B vitamins. Cut the steaks into smaller serving size pieces and rub with seasonings. Daily Goals. Like so many I was afraid of its texture and put off by all the fat. One of the greatest inventions ever - our faithful cast iron pots and lids. I already had most of the ingredients at home. Mary Craig from New York on January 27, 2015: I'm embarrassed to admit I've never cooked a chuck steak! Remove beef to a serving platter and keep warm. Common Names: Description: After the brisket is removed from the chuck, a small piece of the pectoral muscle, which is the primary muscle that constitutes the brisket flat, is left on the chuck. My Dad grew all our vegetables and fruits, plus we had eggs every day from our laying hens, chicken from the fryers, and a side each once a year of beef and pork Dad kept in a rented locker. This recipe, however, could change all that. This recipe is very versatile with the ingredients. Place margarine in center of foil and spread around. First search result - so I tried it. Phyllis Doyle Burns (author) from High desert of Nevada. Drain and chop tomatoes—save the juice and set aside. Cut the steaks into smaller serving size pieces and rub with seasonings. The flat is the larger of the two, a massive slab of beef with a roughly rectangular cross-section. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. I also have a slow cooker and may use it. The steak has plenty of fat, which gives it a robust flavor; however, it also has lots of connective tissue and gristle, which can make the steak tough and chewy when undercooked. 5.5 g The muscle-heavy piece of meat can be rendered tender by reverse searing, starting with a long, slow cook in a 225-degree oven and finishing with a quick searing in a hot skillet. Log Food. Every time I make this meal, there are no leftovers. Thanks for reading and asking, Karyl. Carne. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. I hate tough steak, so thanks for the tips. Phyllis Doyle Burns (author) from High desert of Nevada. on August 24, 2014: You are most welcome, Felicia. After moving back to the Pacific Northwest from California, we stayed with one of my brothers and his wife till I had found a job and was able to support my daughter and myself. Those are cut "flanken" style about 1/2 inch thick or a little less from the beef plate [short ribs]. Bill Holland from Olympia, WA on August 07, 2017: A nice change of pace. I used to have a lot - I will look them up and post some. If you are concerned there might not be enough meat in your recipe for everyone, here is a good tip. Phyllis Doyle Burns (author) from High desert of Nevada. This sounds like a winner. Many people will avoid buying it because of the amount of fat and gristle in it—yet this is what makes this cut of beef so flavorful. carrie450 from Winnipeg, Canada on February 24, 2011: This recipe sounds delicious Phyllis. Other Popular Results; Steak. Thanks for reading and commenting. VIEW ALL RECIPES Place margarine in center of foil and spread around. Thanks for stopping by. Mix steak sauce with the tomato juice and cornstarch. Calorie Goal 1,820 cal. When ready to serve, carefully peel back foil and roll it down. can be super sped up if you have a cast iron pot with lid. It is a great recipe and yes, easily tweaked. My German immigrant parents raised and grew everything that went on the dinner table. Beef and cooked tomatoes are a fabulous combination! Other Popular Results; Meat chuck. I also asked him if there was a way to make them more tender when I cooked them. The two are joined by a layer of fat and gristle in the full brisket. It is so good. Saute onions and peppers (and mushrooms, if using) about 3 minutes. Welcome to BBQ Brethren's Forums. Add salt and pepper to taste, and cook on low for 9 to 10 hours. Chuck pectoral steak. I grew up on a small farm and orchard in the backyard. My version of pot roast is quite different and also an excellent, tasty supper for hungry folks. 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