My buddy gave this to me after he had one of his cows butchered. I don't think people are buying these cuts from his farm stand. He was rather miffed when receiving it from the butcher, and wasn't sure the best way to cook it either.
by StageVklinger
6 Comments
Crock pot, long smoke like a brisket, cubed it up and make chili.
I’d leave it in the bag and sous vide at 134 for 3 or 4 hours and then sear it if you want to eat it like a steak. There’s a lot of connective tissue and fat in there so you may be better off slow cooking (any way you like) and then make a chili or make some birria tacos. Won’t get much from that as it’s a small cut. These are really best as larger cuts you slow cook over many hours.
I’d just cook it like a steak. Normally I’d slow cook chuck but they still make great steaks, just a little more chewy than a ribeye.
Something that size would make a really good French dip
Google Mississippi pot roast ! Amazing stuff !
Poor mans burnt ends on the smoker is amazing with chuck.