Chuck Roll. This large, boneless cut comes from between the ribs and backbone. Contains a mix of tender and somewhat tough muscles, which are fabricated into smaller cuts known as the Chuck Eye Roll and the Chuck Under Blade. Butcher’s Note. Extension of the Ribeye Roll that remains in the Chuck.
Note: 3kg serves approximately 10 portions.
2 kg Certified Angus Beef chuck roll, cut in 1 – 1 1/2-inch cubes
2 teaspoons coarse kosher salt, divided
1 teaspoon freshly ground black pepper
2 tablespoons vegetable or canola oil
1 large onion, chopped
3 cloves garlic, chopped
4 bay leaves
2 teaspoons dried thyme
3 tablespoons flour
1 (12-ounce) bottle Guinness beer (or comparable stout)
2 1/2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1/2 head cabbage, cored and thick sliced (about 4-cups packed)
1 pound Yukon gold potatoes, peeled and cut in 1-inch chunks (about 4-cups)
2 medium carrots, peeled and chopped
1/4 cup minced fresh flat-leaf Italian parsley for garnish
Season chuck roll cubes with 1-teaspoon salt and 1/2-teaspoon pepper. In a large braising pot or Dutch oven, heat oil over medium high. Working in 2 batches, sear cubes until well browned; transfer from pan to clean plate.
Reduce heat to medium low and stir onion, garlic, bay leaves and thyme into pan. Sauté for 2 minutes, scraping brown bits from bottom of pan. Top vegetables with flour and sear 2 more minutes while stirring. Pour in beer, beef stock, Worcestershire and remaining 1-teaspoon salt and 1/2-teaspoon pepper; turn to medium-high heat and bring to a boil. Stir in reserved roast cubes, reduce heat to low, cover and simmer 1 hour.
Stir in cabbage, potatoes and carrots. Simmer, covered 1 more hour.
Serve garnished with parsley.