Pour this into casserole on your chuck steak
and add vinegar, bay leaf, thyme, nutmeg, salt and pepper.
precinct: "I've been having chuck steak
ever since I've been on the force, and now I'm going to have a bit of tenderloin.
Salisbury Steak: Ground chuck steak
smothered in griddled mushrooms in a rich beef cream sauce.
Beacon Burgers The burgers are made from 100% chuck steak
with zero additives or preservatives and sourced from traditionally reared, pure bred Northumbrian beef.
Ask your butcher for chuck steak
, ground twice through a 4-6mm plate.
1kg/21/4lb boneless braising beef in one piece, such as silverside or chuck steak
, neatly tied
Use a type that lends itself to slow cooking - if you can get a hold of shin of beef or chuck steak
, use that or shoulder steak.
The likes of brisket, chuck steak
, belly pork and skirt are easier on the budget than fillet, and granny's meaty kitchen staples are now taking a prominent place on butchers' slabs and supermarket shelves.
Make your slow-cooked fillings, such as my chuck steak
, oyster and Guinness, the day before you need it
For instance, Sankey provides free marinade with chuck steak
family packs, The marinade, in an envelope, is wrapped in the meat package.
CORNISH PASTY (MAKES 2) INGREDIENTS For the pastry: 225g plain flour, plus extra for dusting Pinch of salt 50g lard, chilled and diced 50g hard margarine, chilled and cut into cubes For the filling: 1 potato, peeled and thinly sliced 50g swede, peeled and thinly sliced 115g beef skirt or chuck steak
, finely diced Small onion, thinly sliced Salt and ground white pepper Milk or beaten egg to glaze METHOD 1.
Around 70 venues will be marking Scouse Day, including Liverpool Football Club (whose no-longer-secret recipe controversially opts for chuck steak
over lamb) and Hugh Baird College's L20 Hotel School, where all the students will be cooking and selling the dish.
Meat with quite a high fat content makes the tastiest and juiciest burgers, so chuck steak
is a good choice.
Stephen Jackson's Proper Beefburger For the burgers: 500g chuck steak
, minced 500g rib-eye steak, minced 225g beef fat, minced 200g beef marrow, chopped very finely Freshly-ground black pepper Maldon salt For the brioche bun: 50g custard powder 550ml milk 30g butter 2 tsp unrefined golden caster sugar 750g strong white flour 1 sachet (8g) instant yeast 2 tsp Maldon salt 1 fresh, free-range egg, beaten, for glazing Extras: Lettuce (Romaine or Cos are ideal) A few slices of good cheese (up to you, but Cheddar and Gruyere are superb) A few slices ripe tomato (optional) A little butter Method: First, make the buns.
The ground chuck steak
came topped with roasted red onion, mature cheddar, and a side order of super fat chips.