Beef Chuck is a cut taken from the neck of the beef and can be prepared in various ways as below:
Diced Beef chuck (goulash) in a vacuum sealed tray. Perfect for stews, curries, and of course goulash
Minimum weight 550g
$50.62 per kg
Sliced Chuck Eye Grilling steak
Minimum weight 450g
$64.44 per kg
Whole Chuck Roast Supreme
Minimum weight 1.3kg
$45.92 per kg
1 tsp Rosemary(Fresh or Dried)
1 Tsp Thyme(Fresh or Dried)
2 Carrots, diced
2 Celery Sticks, diced
500ml Beef Stock
2 Bay Leaves
Plain Flour
Pinch of Salt
Pinch of Pepper
1 Tbsp Wholegrain Mustard
1 Can Urban Alley Ruby RRIPA (or your favourite Ale)
METHOD
Coat beef in seasoned flour and pan fry on high heat until browned. Remove from pan.
De-glaze the pan with baby onions, once softened add garlic, carrots, celery, rosemary, thyme and bay leaves and cook for further 5 minutes. Add mustard and cook for 1 minute.
Add beef stock and reduce for 3 minutes.
Return beef to pan, bring to boil and season to taste.
Pour into a casserole dish and place in a pre-heated oven at 130C for 1.5 - 2 hours.
Serve with Mash & Veggies or Roast Potatoes.