Oven-Barbecued Chuck Steak
Dress Up the Ordinary
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.
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 parsley
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 parsley sprinkled on top.
Wine Pairing: Zinfandel or Shiraz