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Fork-tender beef chuck Recipe

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This recipe for Fork-tender beef chuck is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 boneless beef chuck roast 2.5 lbs.
Coarse sea salt and freshly ground black pepper
6 large ripe plum tomatoes
1/2 yellow onion, cut into 6 wedges
3 T olive oil
1 tsp. dried thyme
3 T balsamic vinegar
12 pitted Kalamata olives, halved
1/4 cup chopped fresh parsley
Directions:
Directions:
Rub the beef liberally with salt and pepper and set on a rack on a baking sheet. Refrigerate, uncovered, until the surface of the meat becomes visible dry, at least 12 hours and up to 24 hours.

Preheat the oven to 200 degrees. Scatter the tomatoes and onion on a aluminum foil-covered baking sheet, and toss with 1 T of the olive oil. Spread out in an even layer and season with salt and pepper. Roast until the vegetables are tender but still intact and pretty dry, about 3 hours. Set aside. The vegetables can be roasted a day ahead of time.

Remove the meat from the refrigerator. In a large Dutch oven over hight heat, heat the remaining 2 T olive oil until shimmering. Add the beef and sear until nicely browned, about 5 minutes a side.

Remove from the heat and add the roasted tomatoes and onions, the thyme, vinegar, and olives to the pot. Cover and roast until the meat is very tender and is easily pierced with a fork, 6-8 hours.

Transfer the meat to a carving board, tent loosely with aluminum foil, and let rest for 10 minutes.

Meanwhile, skim the excess fat from the surface of the pan juices, bring to a vigorous boil over high heat, and cook until the liquid thinks slightly, about 4 minutes. Sir in the parsley.

Using a sharp chef's knife, carve the meat on the diagonal across the grain into thin slices. Serve with the tomatoes and onions over top.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
6-8 hours
Personal Notes:
Personal Notes:
Another great recipe from this book, which I highly recommend. I made a half portion.

 

 

 

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