What to do with a piece of chuck? Or rather… What can I cook with such a tough part of a cow? The chuck is almost inedible because it is so tough due to the muscles (cows work out that part the most). Due to this, the chuck is always sold cheaply and thus you can make a pretty cheap meal that will be satisfying for the entire family! 

Let me show you the magic, without using a meat tenderizer which is said to be detrimental to health. 

Here is my chuck, 2.34 pounds at the price of USD 11.91. This is fresh and not frozen. I’ve cut it into 2 to fit it nicely into my pot. I am using the Instant Pot, but will also share this using a stovetop pressure cooker. 

Serves 4 Paxes | 15 mins Prep Time | 45 mins Cook Time (Instant Pot) | 1.5 hrs Cook Time (Pressure Cooker

These are the ingredients you will need:

  • Chuck (approximately 1 kg or 2.4 pounds)
  • Black pepper
  • Salt (garlic salt is fine too)
  • 1/2 cup of red wine or grape juice or cranberry grape juice or beef broth (if you do not like the sweet fruity taste in your sauce)
  • 1.5-2 large Onions (your preference)
  • 1-1.5 cloves of Garlic (your preference)
  • 4 Potatoes (chopped) or 4 Potatoes (boiled) so that you can mash the potatoes  with milk, butter and parsley to a nice consistency *Russet or Yukon potatoes
  • 1-2 sticks of Carrots (chopped) 
  • No-MSG Beef stock (approximately 800ml to 1L) or you could make your own from beef bones
  • 2.5 Tbsps Corn Starch
  1. Season it generously with black pepper and salt. Leave it aside. 
  2. Press sauté on your Instant Pot and wait for ‘HOT’ -or- heat up your pan (can hold liquid) on the stove till hot. Spray some oil and brown your chuck on all sides (approximately 2 mins each side). The smell will be fabulous I tell you. 
  3. Set the meat aside aside. 
  4. See the brownish stuff in your pot/pan? (Ignore the meat) Do not throw the brown stuff away! Add a tablespoon of oil and fry your cut onions and chopped garlic, This is ‘gold’ and you will be deglazing it with red wine (Pinot Noir recommended). You can also substitute the red wine with red/black grape juice or cranberry grape juice for religions which are intolerant to alcohol). Gently scrape with a wooden spoon or rubber spatula. The brown stuff will disintegrate into the liquid. 
  5. Instant Pot: Lay the chuck on it and pour beef stock over it (just enough to cover). Close and lock the lid, turning the vent to sealing. Set to manual, high pressure, 18 mins. Let the pressure naturally release on its own (approximately 20 mins). You can walk away and go do your stuff.         Stovetop Pressure Cooker: Pour the liquid from the pan to the cooker, lay your chuck on it and cover it with beef broth (1 cm above the meat). Lock the lid and let it pressure cook on medium fire, switch off the pressure cooker when you hear it hissing away. You need to do this 2 times and let it rest 20 mins after each round. You need to be near your pressure cooker as it will cause an explosion if you do not switch off the fire
  6. After the pressure has been fully released, open the lid and add your carrots and potatoes (if not using it as a mash). For the Instant Pot, set it to 8 mins on the manual mode and on high pressure. For the Stove Top Pressure Cooker, put it on medium fire till you hear the hissing sound. Let the pressure naturally release. Remove vegetables and chuck from the sauce. Side track, if doing a mash, this is the consistency you will want to achieve (about 2 tbsps of milk and a fat slice of butter). 
  7. Thicken the sauce with corn starch. Do not throw the powder in but dissolve it in cold water to form a mixture. The sauce will take close to 10 mins to thicken. 
  8. Serve. You could also put toasted loaves on the side for dipping into the sauce or accompany it with a salad or other boiled vegetables. 
  9. Noms noms! Bon appetit ~ The meat will be so tender I promise. 

PS: My hubby doesn’t like fruity kind of sauces or some of you might due to religion will not be able to use alcohol. As mentioned earlier, you could omit the wine or juice and simply use beef stock (recommend the use of 2 onions in this case). 
WARNING: You need to be near your stove top pressure cooker as it will cause an explosion if you do not switch off the fire.