How to Cook Boneless Beef Chuck Swiss Steak

Always add spices to a steak before braising, as they penetrate through the meat as it cooks.

Chuck steak is usually avoided by home cooks as it is considered too tough and dry when cooked. However, it is considered a chef's cut because of the flavor that can result when the meat is cooked correctly. To cook tender chuck at home, it is best to purchase a Swiss version, which is pre-pounded for tenderness, and braise it. Low and slow heat is fail-safe for chuck Swiss steak and should give any home cook confidence to make a delicious, flavorful meal.

Things You'll Need

• Large bowl
• Stir spoon
• Large onion, minced
• 2 garlic cloves, minced
• 1 tsp. ground black pepper
• 1 tbs. tomato paste
• 1/2 cup red wine, such as a Chianti or Merlot
• 1 cup beef stock
• 2 tsp. dried thyme
• 1 tsp. dried oregano
• Salt, to taste
• Boneless chuck swiss steak
• Baking pan
• Tinfoil

Instructions

1. Preheat the oven to 225 degrees Fahrenheit.

2. Combine the onion, garlic, black pepper, tomato paste, red wine, beef stock, thyme, oregano and salt in the large bowl. Stir thoroughly until all the ingredients have been incorporated evenly.

3. Place the chuck steak in the bowl. Cover it thoroughly with the marinade.

4. Cover the baking pan with a sheet of tinfoil, with enough draped over the side to double back and cover the pan.

5. Set the steak in the tinfoil and fold up the edges. Pour the rest of the marinade in so that it surrounds the steak. Fold up the tinfoil so it makes a tightly fastened packet.

6. Put the pan with the steak in the oven. Cook it for three hours.

7. Set the oven to broil and cook the steak at this high temperature for 5 to 8 minutes. If a tougher outside of the steak is desired, unwrap the tinfoil during the broiling time. Remove from the oven and let it rest for 20 minutes before eating.

Tips & Warnings

• This process should produce a medium-rare steak. If a medium to well-done steak is desired, cook it for longer at the lower heat.

• The steak can be braised in other liquids -- beer, cream of mushroom soup, watered down barbecue sauce, etc. Experiment to see which one you enjoy the best.

• Although swiss chuck steak can be purchased from a butcher, to make it at home take a normal chuck steak, lay it between two layers of plastic wrap and pound it with a meat tenderizing hammer for about a minute, until the meat has softened.

• Do not try to examine the steak during the three hours while it is cooking -- this will release the heat and throw off its cooking time.

• If cooking chuck steak any other way, make sure to marinate it for at least 24 hours before cooking. Also, keep a close eye on it while cooking, for overcooking will make the cut quite tough.

References

• Cook's Thesaurus: Beef Chuck
• Food Reference: Swiss Steak
• The MeatnPlace: Beef Chuck Common Cuts and Other Names
• CDFA: Beef Cuts and Where They Come From
• Epicurious: Wine-Braised Chuck Roast with Onions