This part is located between the second and fourth rib of cattle and its structure is similar to striploin steak. It is a tender, lean and juicy meat suitable for cooking or stewing in the form of ragout and goulash.
Chuck in peanut sauce Ingredients 600g chuck 100g butter 1 onion 3 tablespoons olive oil Salt 3 tablespoons peanut butter ½ lemon juice 150ml broth 50ml whipping cream 1 tablespoon honey Method Heat butter with oil and fry onion finely chopped until golden. Preheat an oven to 170°C. Add dried and salted meat and stir-fry deeply for 3 minutes on all sides. Pour broth, cover and bake in the oven for about 1.5 hours until meat is soft and tender. Occasionally baste meat with broth or pour more into a roasting pan. Remove meat, place the roasting pan on a hob, pour lemon juice, add peanut butter, honey and cream, stir and simmer on a low heat for a while. If necessary, thicken sauce with a bit of flour. Serve sliced meat with sauce and rice.
Bohemian goulash Ingredients 1kg chuck Wild spices (peppercorns, allspice, bay leaf, juniper) 3 teaspoons whole cumin Salt and pepper 5 onions 150g butter 250g English bacon 3 tablespoons fine dark rum 500ml dry red wine 1.5l beef broth A few drops of lemon juice 40g flour Method Put wild spices into a pot, pour litre of water, salt and cook for 30 minutes. Once cooled, put the whole meat into it and let it rest in a refrigerator for a few hours. Remove meat and then dice it, salt and pepper. Mix onion finely chopped with a bit of salt and cumin and fry in hot butter until golden. Add chopped bacon and fry for a few minutes. Insert meat and stir-fry deeply on all sides. Pour rum, wine and simmer for 10 minutes to let alcohol evaporate slightly but completely. Then pour beef broth and bring to boil. Add roux while stirring constantly. Drizzle with lemon juice and stew covered on a low heat for 2 hours or until meat is soft. Serve with bread dumplings.