Oven-Barbequed Chuck Steak
Adapted from More Than Gourmet
Longing for the good taste of barbecue in the dead of winter? Well long no more. This is a delicious, inexpensive, and easy dish to make – what’s more you can do the long, slow-cooking days ahead of time. It is the combination of one of our favorite barbecue sauces and Demi-Glace Gold that makes this meal so finger-lickin’ good. All you need is some corn bread and a salad and this meal’s on the table.
Servings: 4
Ingredients:
11/2 oz Demi-Glace Gold®***
1 c. Grumpy’s Barbecue Sauce (Your choice of bold, not so bold, or XX)***
1 tbs vegetable oil***
2 lb chuck steak, very well trimmed and patted dry
salt and freshly ground black pepper to taste
1 large onion, thinly sliced
8 oz fresh crimini, small portobello, or other mushrooms, wiped, trimmed, and sliced
4 tbs chopped cilantro or flat-leaf parsley leaves
1. Preheat oven to 250°F.
2. Combine Demi-Glace Gold® with barbecue sauce and heat in a small pan until Demi-Glace Gold® is melted. Set aside.
3. Heat oil in a heavy, oven-proof casserole over high heat until hot. Add steak and brown on one side, about 3 minutes, then turn and
cook second side until brown.
4. Drain off all fat, then season with salt and a generous amount of pepper.
5. Pour barbecue sauce over meat, add onion, cover tightly with foil or a lid, and cook for 21/2 hours.
6. Uncover, add mushrooms, and baste meat. Continue cooking until meat is fork-tender and sauce has thickened, about 20 minutes, basting occasionally.
7. Remove meat from casserole, let stand for a few minutes, then slice across the grain. Taste to adjust seasonings, return slices to sauce, then
serve with cilantro drizzled on top.
Cooking Tips:
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.