Taken from the shoulder of our organic beef, the chuck has done quite a bit of work so needs a slow cook on gentle heat to keep it soft, tender and above all, tasty! Choose for stewing in casseroles and curries - it'll be lovely and tender with a deep, well-hung flavour. Good To Know Ingredients & Nutritional's Organic and Pasture-Fed for Life BeefPlease note this is produced in a factory that handles Gluten Nutritional's per 100g: Calories: 196 kcal/815 kJFat: 13.1g(of which Saturates 5.2g)Carbohydrates: 0g(of which Sugars 0g)Fibre 0gProtein: 19.4gSalt: 0.15g How To Store Our beef chuck steaks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. Our Farms & Suppliers We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef. How To Cook We Recommend: Ingredients: 2 chuck steaks 2 tablespoons olive oil or vegetable oil 1 large onion, chopped 2 cloves garlic, minced 2 carrots, peeled and chopped 2 stalks celery, chopped 1 cup red wine or beef broth 1 cup beef broth (additional) 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 1 bay leaf 1 teaspoon dried thyme Salt and freshly ground black pepper, to taste Instructions: Preparation: Season the Steaks: Pat the chuck steaks dry and season generously with salt and pepper. Sear the Steaks: Heat Oil: In a large, heavy-based pot or Dutch oven, heat the olive oil over medium-high heat. Brown the Steaks: Add the steaks and sear them on all sides until browned. This should take about 4-5 minutes per side. Remove the steaks and set aside. Sauté Vegetables: Cook Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent. Deglaze the Pot: Add Liquid: Stir in the tomato paste and cook for another minute. Pour in the red wine or beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Braise the Steaks: Add Broth and Seasonings: Return the steaks to the pot. Add additional beef broth to just cover the steaks. Stir in Worcestershire sauce, bay leaf, and dried thyme. Simmer: Bring to a simmer, then reduce the heat to low. Cover the pot and cook gently for 2.5 to 3 hours, or until the steaks are tender and easily shreddable. Rest the Steaks: Resting Time: Remove the steaks from the pot and let them rest for a few minutes before slicing. Serve: Slice and Serve: Slice the steaks against the grain and serve with the braised vegetables and cooking liquid. Accompaniments: Braised chuck steaks go well with mashed potatoes, rice, or crusty bread to soak up the delicious gravy. Enjoy: Your perfectly cooked chuck steak. Minimum Shelf Life: 10 Days
