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Oven-Barbecued Chuck Steak Serves 4

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: 1½ oz. (45 g) Demi-Glace Gold® 1 c. (250 mL) prepared barbecue sauce 1 T. (15 mL) vegetable oil 2 lb. (900 g) Chuck steak, very well trimmed and patted dry Salt and freshly ground black pepper to taste 1 large onion, thinly sliced 8 oz. (240 g) crimini, small portobello, or other mushrooms, wiped, trimmed, and sliced 4 T. (60 mL) chopped cilantro or flat-leaf parsley leaves

Preheat oven to 250°F. Combine Demi-Glace Gold® with barbecue sauce and heat in a small pan until Demi-Glace Gold® is melted. Set aside. Heat oil in a heavy, oven-proof casserole over high heat until hot. Add steak and brown on one side, about 3 minutes, then turn and cook second side until brown. Drain off all fat, then season with salt and a generous amount of pepper. Pour barbecue sauce over meat, add onion, cover tightly with foil or a lid, and cook for 2½ hours. Uncover, add mushrooms, and baste meat. Continue cooking until meat is fork-tender and sauce has thickened, about 20 minutes, basting occasionally. Remove meat from casserole, let stand for a few minutes, then slice across the grain. Taste to adjust seasonings, return slices to sauce, then serve with cilantro drizzled on top.

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