Speckle Park Cook Book Glossary

Chuck

Chuck roast & stew beef

Chuck is the shoulder primal of the steer, a hard-working region that delivers more beefy flavour per dollar than almost any other cut. It is rich in collagen and well marbled, so it turns tender and silky when cooked slowly.

The same muscle group is sold in several guises: a whole pot roast, a chuck eye roast, or ready-cut stew cubes. Buy a single piece and cube it yourself when you can, because packs of pre-cut stew beef often mix scraps from different muscles that cook at different speeds.

Look for generous threads of fat and connective tissue running through the meat. They look like a flaw in the shop, but they are exactly what makes the finished dish succulent.

Techniques

Chuck is tough if rushed and wonderful if given time. The classic approach is to sear it hard for a deep brown crust, then braise it in a covered pot with stock, wine or tomatoes until a fork slides in without resistance, usually two to three hours at a bare bubble.

Cubed chuck suits a stew, and the same cooking liquid can be reduced into a glossy sauce. A gentle simmer is the goal; hard boiling tightens the fibres and dries the meat out even while it sits in liquid.

A pressure cooker shortens the job to about an hour, melting the connective tissue in a fraction of the time. Whatever the method, the roast is done when it is tender, not when a timer rings, so test with a fork and give it more time if it resists.

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