When I used to live with my momma-dukes, she used to honor an old tradition from when she was growing up on Sundays.
Sunday Dinner was the big dinner that cooked, practically, all day and brought us all together. We would go to church as a family, come home, cook and at around 3 or 4, have dinner.
One of the things she used to make was braised chuck. Chuck is cheap compared to the other cuts of beef. Its not the leanest of meats and because of the fat content, its amazing when its braised. It takes about 3 hrs to cook this baby and for those 3 hrs, you will surely torture yourself with the intoxicating aromas emanating from your kitchen.
What you need:
1-2 lbs chuck steak
1 tsp vinegar
1/4 cup water
Directions: Start by trimming the excess fat. I trimmed as much as I could. I seasoned both sides of the steak generously with garlic powder, onion powder and salt. Place the chuck steak in a shallow baking dish. Pour the vinegar onto the steak. Add water to the pan. The water should not pass the steak, but more like along the same line as the top of the steak. Cover the pan with foil and bake for 3 hrs at 300*.
The end result is a steak that yields to the gentlest pressure from a fork. No knives for this baby! It shrinks significantly as you can see but it’s a definite crowd pleaser.
I separate the meat from the drippings. Save the drippings to make gravy! simmer the drippings (after they have been strained) and whisk in a tablespoon of flour.
I served this with some garlic smashed potatoes and roasted baby carrots.
This steak is great the next day too! if you have leftovers, shred them into an omlette!