Braised steak au poivre in red wine
One of the joys of a meat box is discovering 'new' cuts. These are often pieces of meat your gran will know about but which our wonderful supermarkets, full of choice, do not stock.
Chuck steak. The shoulder in one big lump. Good for casseroles and stews. Looking for a little inspiration I ended up with Delia. Braised steak au poivre in red wine. Served with mash and cabbage. Beautiful.
One of the many occasions when we expect to have leftovers. But don't.
Chuck steak. The shoulder in one big lump. Good for casseroles and stews. Looking for a little inspiration I ended up with Delia. Braised steak au poivre in red wine. Served with mash and cabbage. Beautiful.
One of the many occasions when we expect to have leftovers. But don't.
posted by ems at 10:27 AM
2 Comments:
Sounds delicious. Cookery books always mention chuck steak as an alternative to braising/stewing steak but you can rareky get in in the supermarkets.
It also amuses me how the names change. You can't buy "shin" in Waitrose, but they do sell "Leg" of cow. Belly pork was "Lower Rib". I still miss the french butchers though.
And yes, I think you do get chuck steak, but it's random and you have to be able to identify it.
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