Hey y'all, I have questions about an already-cooked piece of meat. Last night I braised a pound of chuck steak. I am new to meat-eating, and I braised a chuck a few weeks ago that was good, but I had used a strong marinade and I wasn't sure what the meat itself tasted like underneath that. So last night I braised a chuck steak as plainly as possible.
Here's what I did:
Cut the steak into three smaller pieces (the bone had been removed so it was already kind of coming apart.) I patted them dry, then coated them with a mixture of garlic powder and onion powder. Then I went over them with the Jaccard. My hope was that the Jaccard would push some of the spices into the meat.
I coated each piece in white whole wheat flour, and then browned them in a saucier, in some beef fat. I had to use a lot more fat than I had expected, the flour soaked up a lot.
Ok, so once they were browned, I removed them from the pan, and deglazed with chicken stock. I added salt and pepper, brought that to a boil, and then put the meat back in and set the whole thing into a 300' oven for three hours. I checked the meat at one and two hours but it was still tough at those times.
At the end, I had something that tasted a lot like the meat my great-grandmother used to make. The flour and broth and meat fat/juices had made a gravy in the pan, and the texture was silky and tender. BUT, the flavor was kind of bland. I mean, the meat tastes good, I am just looking for a little more flavor intensity.
How can I dress this up now to give it some more kick and flavor? Ketchup? Soy sauce? Thoughts?
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