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Oven-Barbecued Chuck Steak
Description
Delicious, inexpensive, and the easiest dish to make--what more could you ask for? (You can do the long, slow cooking days ahead of time.) Barbecue sauce and Demi-Glace Gold make the sauce finger-lickin' good. All you need is some corn bread and a salad and this meal's on the table.Ingredients
Serves
4
- 1 1/2 ounces Demi-Glace Gold®
- 1 cup prepared barbecue sauce
- 1 2-pound chuck steak, very well trimmed and patted dry
- Salt and ground black pepper
- 1 tablespoon vegetable oil
- 1 large onion, thinly sliced
- 8 ounces mushrooms, wiped, trimmed, and sliced
- 1/4 cup chopped fresh cilantro or parsley
Methods/steps
- Preheat the oven to 250°. Combine the Demi-Glace Gold® with the barbecue sauce in a small pan over low heat and stir until the demi-glace is dissolved. Set aside.
- Season the steak all over with salt and pepper. Heat the oil in a heavy, oven-proof pan over medium-high heat until hot. Add the steak and brown it on one side, about 3 minutes, then turn and cook the second side until brown. Drain off all the fat from the pan.
- Pour the barbecue sauce mixture over the meat, add the onion, stirring to combine, and cover the pan tightly with foil or a lid. Cook in the oven for 2 1/2 hours.
- Uncover the pan, add the mushrooms, and baste the meat. Recover the pan and continue cooking until the meat is fork-tender and the sauce has thickened, about 20 minutes, basting occasionally.
- Remove the meat from the pan, let it stand for a few minutes, then slice it across the grain. Season the sauce with salt and pepper, return the meat slices to sauce, then serve with cilantro sprinkled on top.
