Servings: 8 or More
Cooking Time: ~8 hours
The following only serves as a guide. Actual figures will vary depending on specific ingredients used.
Most people are of the opinion that fat makes you fat, as such, fattier cuts of meat are overlooked more often than not. Aside from the benefit of simply having more fat, the other bonus is price, it’s always much, much cheaper, because nobody wants it.
Fattier cuts are best suited to being cooked at a low temperature, but for longer than you would other cuts. In this instance, we cook the beef for eight hours (though if you should cook it longer, that’s fine too).
This recipe uses Chuck Steak, and you can see below, it’s from behind the neck. Due to the position, it also has a wealth of connective tissue through the meat, but not to bother; it will melt out when cooked. Something else regularly forgotten is that fattier meat, equals tastier, more tender meat.
Take the largest frypan you have, and set the heat as high as it goes. Place the beef in and let it caramelize.
It may take up to five minutes per side, as well as leave some residue behind in the pan, which we’ll get to later, but all things being equal, should look like this.
Once the beef has been seared, move it into your slow cooker, or in my case, enormous pot, and let it rest. While it’s in there, pour the cup of red wine into the pan, and stir. This is called deglazing, and it will help remove the protein and fat left behind. Once the wine starts to simmer, be sure to add the some stock and stir for a few moments.
With the steak seared and in a pot, and the pan deglazed, it’s time to start the waiting game.
Pour the remaining stock, and deglaze mix from the pan, into the pot. Now is a great time to season the meal with salt, pepper, garlic, herbs of your choice, and a knob or two of butter. Then, put the lid on with the heat on low, and from here on you can largely leave it to do all the work.
My preferred vegetables for this are carrots and celery. You can cut them into chunky pieces and place them in with the meat and let them cook for the same duration. They are some of the only vegetables that will hold their form over that length of time. Of course you can customize this to fit your tastes, but be weary of those prone to disintegration.
Check on the pot every hour or so. You may need to top up the stock in the pan, but it’s fairly unlikely. After a minimum of six hours, see if you can take some meat off by just turning a fork. If you can do that, it’s good to eat, but you can leave it for longer too.
Serve into bowls for easiest eating, and make sure to get some of the delicious, fatty broth in there too!